Tag: Zaatar

Za’atar Hazelnut Chia Crackers (GF, Sugar Free, Keto) by Gordon Ramsay

Za'atar Hazelnut Chia Crackers (GF, Sugar Free, Keto)



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With just a few of quality ingredients, these savoury crackers are so good for you and contain Omega fatty acids and a bunch of fiber. They are gluten-free, sugar-free, egg-free and keto friendly. If you don’t have chia seeds handy, substitute with crushed flaxseeds.

  • 100 g Hazelnut, finely ground
  • 75 g Chia seeds
  • 2 tbsp Za’atar spice blend
  • 1 tsp Black sesame seeds, optional
  • 120 ml Water
  • 15 ml Extra virgin olive oil
  1. Preheat the oven to 180C/350F. Mix the ground hazelnut with chia seeds, za’atar and black sesame seeds if using. Add in olive oil and water. Mix until the mixture comes together and forms a dough.
  2. Place the dough between two pieces of parchment paper and roll gently with a pin until it is about 3mm thick, trying to make as much of a rectangular shape as possible.
  3. Remove the top parchment paper, and slide onto a baking sheet. Use a pizza cutter to to cut the dough into 24 equal squares.
  4. Bake for 20-25 minutes until lightly browned and crisp. Once they are dry and crispy it should be easy to remove them from the parchment. Remove to a cooling rack to cool completely.
  5. Enjoy with dips, cheese, chutney or just on their own. Store in an airtight container, keeps for a week.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Taboon Bread with Za’atar by Gordon Ramsay

Taboon Bread with Za'atar



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Taboon bread is a staple of Middle Eastern cuisine traditionally baked in a taboon oven. In the old days these ovens were built below the ground, and a key to heating them was hot, smooth stones that were at the bottom of the oven. The bread dough would be placed directly on the stones creating the signature bumps that distinguishes taboon bread from other types. Taboon ovens these days are built above ground, but the hot stones remainded as a way to bake the bread.
While most of us don’t have such a clay oven at home, we can still use the conventional oven with a tray of pebbles (or a pizza stone or a cast iron skillet) to bake these Palestinian flatbread.
You can serve this flatbread with yoghurt, olive oil with zaatar (it’s pronounced za-ah-tar), hummus, sumac chicken or even use it to make Turkish Lahmacun.
Za’atar, the Middle Eastern spice mixture is a blend of dried herbs (thyme, oregano or marjoram), sumac, cumin and coriander with sesame seeds. You can purchase pre-made za’atar or easily make your own.

Bread Za’atar
  • 500 g Plain flour (all-purpose flour), plus extra for dusting
  • 7 g Dry active yeast
  • 3/4 tbsp Raw sugar
  • 2 tbsp Za’atar
  • 3/4 tsp Sea salt
  • 320 ml Warm water
  • 2 tbsp Olive oil, plus extra for oiling bowl
  • 3 tbsp Za’atar for topping
  • 2 tbsp Sumac for topping
  • 1 tbsp Dried thyme
  • 1/2 tbsp Dried oregano
  • 1/2 tbsp Dried marjoram
  • 1/2 tbsp Whole cumin seeds, toasted and crushed
  • 1/2 tbsp Cumin powder
  • 1/2 tbsp Whole coriander seeds, toasted and crushed
  • 1/2 tbsp Coriander powder
  • 1 tbsp Sesame seeds, toasted
  • 1 tbsp Sumac
  • 1/2 tsp Salt
  1. Mix all the ingredients for the spice blend together in a small bowl. Store in an airtight container. Store the za’atar in a cool, dark place in an airtight container for up to 6 months.
  2. For the dough, sieve the plain flour into a large bowl. Mix in the yeast, raw sugar, za’atar and sea salt. In a separate bowl mix the warm water and olive oil together before adding to the dry ingredients. Mix until you have a soft, sticky dough then cover with a cloth and set aside to prove for 10 minutes.
  3. Turn out the dough onto a floured work surface, and knead the dough for 10 minutes until you have a soft, shiny dough.
  4. Grease a bowl with a bit of olive oil. Transfer the dough to the bowl and turn it round so that its entire surface has a thin coat of olive oil. Cover with cling film and set aside to prove for up to an hour.
  5. Flour your hands and knock back the dough by turning it over three to four times in its bowl. Turn out onto a floured work surface and divide the dough into 4-6 equal pieces and form each piece into a ball. Roll each ball out to form a rough circle approximately 20 cm. Place the bread circle on a lightly floured cloth.
  6. Spray the dough circles lightly with water and sprinkle za’atar and sumac over the surface. Leave to prove again for 20-30 minutes.
  7. Preheat the oven to 275C/525F or to maximum temperature. The oven needs to be very hot. Place a roasting tray lined with pebbles, a cast iron skillet, or pizza stone on the middle shelf. Leave it to heat up for 20 minutes before baking the flatbreads.
  8. Bake two flatbreads at a time for 5-7 minutes, or until the flatbreads are puffy and brown spots start to develop. Remove the flatbreads from the oven and cover with a clean kitchen towel to keep them soft. Bake the remaining dough circles.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Asparagus Za’atar – Southern Plate by Gordon Ramsay

Asparagus Za


Seasoned with a uniquely earthy herb blend and roasted to perfection, Asparagus Za’atar is the perfect spring side dish!Asparagus Za'atar

Asparagus has become my husband’s favorite vegetable as of late. He loves it so much that he has actually taken the time to learn its name instead of calling it “that short spikey stuff I like”, so y’all know this is getting serious! 

For the longest, Ricky was strictly a meat and potatoes type guy. He kept his veggie groups purely to the starches. Once the big 40 rolled around some years ago I sat down at the table one night and told him “You’re over 40 now, your body would like a green bean every now and then.” I think that was the light bulb moment for him and it began with a thought that generally separates adults from children: “Everything I eat doesn’t have to be my favorite thing in the world.” Of course, since then he’s become a green bean fanatic. I can also get him to eat zucchini from time to time and the occasional roasted tomato but carrots are still a hard sell. Baby steps, baby steps. 

As part of my Passover menu this year, we’ll be having this Asparagus Za’atar. What is Asparagus Za’ata, you ask? Well, it’s Ricky’s new favorite vegetable mixed with my new favorite seasoning! 

Za’atar is a blend of dried herbs with kind of a woodsy earthy type flavor and it’s delicious on just about anything you put it on. I like to give asparagus a quick toss in a good olive oil and then sprinkle away before roasting it. When we’re done, a quick squeeze of a lemon brings the whole dish together and makes it sing! 

If you’ve never seen Za’atar, you’re not alone. I got some in a recipe kit and had no idea what it was but once I gave it a shot I knew I had to have more. It was pretty easy to find in the spice aisle at my local Kroger and I think Publix has it, too, but I haven’t seen it at Walmart. If you want to cut the chase out of your life, you can always order it from Amazon. This link will take you to a pretty good size jar for about $10, but that will last you a very long time and in my opinion, based on the flavor it gives you, it’s totally worth it. 

Tips for choosing asparagus: I try to look for the slimmer asparagus, the smaller diameter stalks, because those are more tender and a little bit sweeter. Bigger asparagus is still good, it just depends on what you like best. Bigger asparagus is a bit heartier.

Asparagus Za'atar

How to make this: You’ll want to break the woody ends off of the stalks. To do this, just hold the asparagus in your hand and press along the stalk end until you find where it snaps easily. This is usually a couple of inches from the bottom. Throw these away and arrange your asparagus on a baking sheet. Squeeze about half of your lemon over this. Drizzle with olive oil and then sprinkle with Kosher salt and Za’atar seasoning. Note: You don’t have to use Kosher salt, it’s just my favorite for roasting veggies because I love the flavor of the larger grains. Pink Himalayan salt is wonderful as well but table salt will be just fine if that is what you have or prefer.

Place this in a 400 degree oven for about 30 minutes, stirring once. Remove from oven and squeeze remaining lemon over it before serving. Enjoy!

Asparagus Za’atar

 

Ingredients

  • 1 bunch asparagus
  • 1 Tablespoon or so Za-atar seasoning
  • Teaspoon kosher salt
  • 3-5 tablespoons olive oil
  • 1 lemon, cut into four wedges

Instructions

  1. Break ends off asparagus. Arrange spears on small baking sheet. Squeeze ½ lemon over. Drizzle with olive oil and toss with hands to coat. Sprinkle 1 teaspoon kosher salt and 1 tablespoon Za-tar seasoning over.
  2. Place in 400 degree oven for about thirty minutes, stirring once in between, until done to your liking. Squeeze remaining lemon over before serving.

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Click here or the photo below to get my Soft Unleavened Bread Recipe – with lots of delicious options (Including Cinnamon sticks!).

Don’t let yesterday take up too much of today.
~Will Rogers

Asparagus Za'atar-Seasoned with a uniquely earthy herb blend and roasted to perfection, Asparagus Za'atar is the perfect spring side dish!


Yum

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