Zaatar bread also known as “fatayer fallahi” which means villagers’ pie, is a typical Palestinian pastry mostly made in spring, which is the official season of collecting fresh wild thyme. Size: 5 ounces, 150 grams each. Add the water and oil and mix with the dough hook on low until it comes together. It is an olive oil-rich bread, often topped with za'atar, halloumi cheese, or roasted peppers. Reduce oven temperature to 350 degrees and bake for an additional 15-20 minutes until golden. This looks scrumptious! Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour. 2 1/2 cups packed dried Za’atar leaves, also known as wild thyme This amount will make you 1 cup of packed ground za’atar herb after step 1. These breads are best the day they are made. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes. It's an oven baked delicacy. Powered by, Easy Middle Eastern Puff Pastry Cheese Bourekas, https://www.karenskitchenstories.com/2020/02/manaeesh-palestinian-flatbread.html, Cabbage Salad with Braeburn Apples & Spiced Pecans, Red Velvet Whoopie Pies with Cream Cheese Filling, Instant Pot Turkey Meatloaf with Potato Wedges. xoxo Mirella & Panos. Add all-purpose flour, whole wheat flour, … Wrap and freeze any leftovers. Transfer the dough to a bowl, cover with plastic wrap, and place it into the refrigerator overnight. Mix water, yeast, salt, and sugar together in a large bowl. https://chefindisguise.com/2017/07/19/palestinian-zaatar-fatayer Za’atar is the most beloved spice mix in Palestine. We shape them into boats as you mentioned, and fill the middle with a soft yellow cheese we call kasseri, tomato, raw egg and bake it until the cheese is melted and the egg is cooked (preferably runny). Remove the dough from the refrigerator and turn it out onto a floured work surface. The fresh leaves are also used in the making of bread, where the picked, washed and squeezed leaves are added to bread dough and baked. You just get breads out of your oven non=stop, my friend! Home Food of Palestine Snacks Za’atar Bread. Lol! In Greece we use this dough to make "penirli". Manakish zaatar has Palestinian originality and is a common bread in many Arabic countries such as Syria, Jordan and Lebanon. I want to smell that beautiful spice mixture you put on top! Manakish Zaatar Middle Eastern Zaatar Bread Manakeesh perfect for breakfast, brunch or as a midday snack. It is a flat bread, oily but crunchy, stuffed with fresh zaatar leaves, onions and sumac. Divide one portion of dough into 4 equal pieces. Next time I think I will mix it with the Za'atar and spread it on top. Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours. Pour the yeast mixture with the water and oil in the middle of … (Greek oregano is a great substitute if you live in the US) 1/2 cup sesame seed toasted; 2 tsp extra virgin olive oil; 1/4 cup sumac; 1 tsp salt Add the yeast and sugar. Thanks! This Palestinian blend is made of certified organic thyme with sumac, roasted sesame seeds and a touch of sea salt. Let proof for one hour. Continue to mix with the dough hook for 7 minutes on medium speed. Brush top of loaf with remaining filing and egg wash and bake for 10 minutes. When the dough is ready, stretch each piece of dough into 3 inch rounds and place them on the parchment paper. A flat bread, stuffed with fresh zaatar leaves, onions and sumac. This bread is packed with aroma and bursting with flavour from the dried herb mix and olives. These look LOVELY!! Put the yeast, sugar and 2 spoons warm water in a cup and mix with a fork. ©All photographs & posts by Karen Kerr 2012-2020, unless otherwise stated. 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