zaatar

Za'atar Crusted Chicken

Za’atar Crusted Chicken

People are always asking me different ways to use my favorite seasoning of all time — za’atar. I have to say the quickest and the most efficient way of adding a ton of flavor to protein is making this za’atar marinade. Unlike other marinades that might require some time, this one just needs a good rub on your choice of protein, and it’s good to go!

I added extra sesame seeds for its texture, and you can use this marinade on anything you would like from tofu to shrimp. It is a perfect, simple dinner that will be your go-to recipe.

Total Time: 45 minutes
Serves: 4-6 people

INGREDIENTS

  • 1/4 cup za’atar

  • 2 tbsp sesame seeds

  • 1 tbsp salt

  • 1 lemon zested and juiced

  • 3 tbsp EVOO

  • 2-3 lbs of chicken thighs, boneless, skinless

INSTRUCTIONS

  1. In a medium sized bowl, mix all the ingredients besides chicken thighs until well incorporated

  2. Add chicken thighs and marinate for 15-20 minutes

  3. Preheat your oven to 400 degrees.

  4. Line a sheet tray with parchment paper and spread the chicken on there. Cook for 12-15 minutes, until tender but still juicy.

  5. Garnish with scallions and fresh mint.

Sesame Kibbeh + Beet Yogurt

Sesame Kibbeh + Beet Yogurt

Kibbeh is an essential dish to lebanese cuisine. There are various different forms, and techniques used to make kibbeh. You can bake it, fry it, or grill it. Make it into balls, stuffed and baked, or crispy and flat. During my last trip to Lebanon I learned how to form the kibbeh balls. They look like footballs - I might not be an expert yet but I tried!

The beet yogurt steals the show - it is refreshing and delicious, complimenting kibbeh so well. Use it as a dip for your next mezze spread! 

Total Time: 40 minutes
Serves: 5-6 people

Kibbeh:

  • 1/2 cup fine bulgur

  • 1 onion, peeled

  • 2 tbsp buharat-7 pepper seasoning (cumin, coriander, clove, cinnamon, cardamom, nutmeg, black pepper)

  • 1 lb lamb, ground

  • 1 lb beef, ground

  • 1/2 cup white sesame seeds, roasted

  • 1.5 tbsp kosher salt

Beet Yogurt:

  • 2 cups greek yogurt

  • 3-4 roasted or boiled beets

  • 1/2 lemon, juiced

  • 1 tbsp extra virgin olive oil

  • 1 tbsp kosher salt

INSTRUCTIONS

Kibbeh:

  1. Preheat your oven to 450F. 

  2. In a medium size bowl, soak the bulgur with lukewarm water for 10 minutes.  

  3. Place the onion and 1 tbsp of buharat in a food processor and pulse for 60-90 seconds or until well-minced.

  4. In a large bowl mix the ground beef and ground lamb with the onion mixture, the remainder of the buharat, salt, drained bulgur, and sesame seeds.

  5. Mix well and until fully combined. 

  6. Drizzle olive oil on a sheet tray and form footballs with the meat mixture, by pinching the ends. Put the finished, football-shaped mixture on the sheet tray.

  7. Bake for 12-15 minutes.

  8. Serve with the beet yogurt dip.

Beet Yogurt:

  1. In one easy step, add all the ingredients into a food processor and mix well until well combined! Taste for salt – and adjust seasoning.

  2. Garnish with roasted pumpkin seeds.

  3. Cheers!

Mini Man'oushe

Mini Man'oushe

The traditional and best way to start your morning in the Middle East is with a man'oushe in hand. A man'oushe is a flatbread that is normally made with zaatar, and finished with fresh veggies rolled up and eaten like a sandwich. If you get it at the right place, fresh out of the oven - it is to die for. Crunchy, simple and delicious. I decided to make this breakfast essential into a mini hors d'oeuvre to add to my spring menu! With different toppings and sauces this can be catered for any event or client! 

The dough recipe is from David Lebovitz' website !!

Enjoy the recipe - comment below and let me know if you try it out!

Photos by Edouard Massih

Total Time: 2 - 2.5 hours
Serves: 4-5 people

Dough:

  • 1 cup tepid water (slightly warmer than room temp)

  • 1 tsp active dry yeast

  • 1 tsp sugar

  • 1 tbsp olive oil

  • 2.5 cups (350g) AP flour

  • 1.5 tsp sea salt

Za'atar Topping:

  • 1/4 cup za'atar

  • 1/4 cup extra virgin olive oil

  • salt to taste

Pizza Topping:

  • 1/2 cup tomato sauce

  • 1 cup shredded cheese

  • 6-8 sliced mushrooms

INSTRUCTIONS

Dough Making:

1.    In a stand mixer bowl, activate the yeast by sprinkling it over the water along with the sugar. Let sit in a warm place until the yeast starts to bubble, about 10 minutes. 

2.   Using a dough hook attachment, stir in the olive oil, flour and salt. Mix on medium-high speed for 5 minutes - until the dough becomes a smooth ball, but is sticky when touched by your finger. The dough should start pulling off the edges of the mixing bowl.

3.   Cover the dough in the bowl with a kitchen towel, and let it rise in a warm place until the dough has doubled in volume - about 1.5 hours. 

4.    When the dough has doubled in volume, roll it out onto a lightly floured countertop, and divide the dough into 4 pieces. Roll each piece of dough out, until the dough starts to resist. Cut the dough into small circles with a circle cutter. Then roll again to stretch the mini circles. 

Topping & Baking:

1.      When ready - preheat the oven to 450F. 

2.     Line a sheet tray with parchment paper, drizzle with olive oil, and start lining up the man'oushe circles the parchment paper. 

3.     In a small bowl, mix the za'atar and extra virgin olive oil to make the za'atar spread

4.     Spread the za'atar mixture on half of the man'oushe circles, and spread tomato sauce on the other half.

5.     Finish the pizza man'oushe with a little cheese, and a slice of mushroom. 

6.     Bake the man'oushe for 5-7 minutes or until golden, and crispy. 

7.   Serve warm, or cool down and freeze for later use. 

Cheers!

 

Zucchini Fetteh a Collaboration with Seed + Mill

Zucchini Fetteh

A traditional Lebanese vegetarian meal taken to the next level!! With extra spices, crunch, and texture this is the perfect side or main dish. Marrying za’atar and tahini to bring you the finest Middle Eastern flavors.

Photos by Seed + Mill

Total Time: 25 minutes
Serves: 3-4 people

Ingredients:

  • 4 green zucchini, cut into 2-3in’ slices

  • 1 cup tahini

  • 1 lemon, juiced

  • 1 cup water

  • 1 cup Greek yogurt

  • 1-2 Lebanese/Syrian pita bread, thinly sliced

  • 2 tbsp za’atar

  • ¼ cup extra virgin olive oil

  • Salt + Pepper to taste

INSTRUCTIONS

Pita Chips:

1. Preheat your oven to 350F.
2. In a small bowl toss the pita bread with salt and olive oil.
3. Place the seasoned pita chips, on a parchment lined sheet tray, and bake for 5-6 minutes or until golden brown and crunchy.

Zucchini:

1. Heat your grill pan, on high.
2. In a large bowl toss the zucchini with salt and olive oil.
3. When your pan is smoking hot, grill the zucchini for 2 minutes on each side, and let rest.

Sauce:

1. To make the tahini sauce (tarator) start by whisking the lemon juice into the tahini. At this point the tahini will become thick and lumpy. This is the consistency you want.
2. Start adding the water little by little – until fully incorporated. The tahini sauce should become silky smooth.
3. In a separate bowl mix 1 cup of tahini sauce and 1 cup of Greek yogurt with salt to flavor.

Serving:

1. In your serving platter, start off by lining the zucchini into a layer, then topping it with the tahini yogurt sauce, another layer of zucchini, another layer of sauce, and finishing off with the final layer of zucchini.
2. Top off with crunchy pita chips.
3. In a small bowl mix the za’atar with 2 tbsp of extra virgin olive oil and drizzle all around the plate.
4. There you have it a delicious fetteh!

P.S. you can make this with any of your favorite vegetables.