One of many things I would suggest a tourist try when visiting the UAE or any Middle Eastern country for that matter, is za’atar. It’s something that’s generally not on their radar and is perhaps less famous than hummus or falafel, both of which have earned prominent roles on the world’s food stage despite the scary variants that have popped up such as dark chocolate mint dessert hummus which I’m happy to read described by journalist Kareem Shaheen ‘are equivalent of dousing a tender Kobe steak with ketchup.’
So what is za’atar? It’s a herb and spice blend made of dried thyme and marjoram, mixed with toasted sesame seeds, sumac, and sea salt. Variations do exist but thankfully no dark chocolate mint dessert za’atars have surfaced (yet). Za’atar is an incredibly popular ingredient used in Palestinian cooking and can be eaten on its own by dipping bread into olive oil, eating it with flatbread ‘manoushet za’atar’, or sprinkling it over salads and meats.
So what I’d like to introduce you to today is Za’atar rolls. Savory, swirly bites of greatness that will lure neighbors when they pick up on the that scent of za’atar and bread wafting through your vents. So behold, my attempt at the Za’atar rolls recipe shared by chef Joudie Kalla a.k.a @Palestineonaplate.
INGREDIENTS
800g plain flour
25g caster sugar
2 teaspoons sea salt
21g instant yeast
100g butter, melted
400ml milk, warmed
2 eggs, beaten
150ml olive oil
175g zaatar
50g sesame seeds
1 egg, beaten, to glaze
RECIPE
Preheat the oven to 210C fan. Line a baking pan with parchment paper.
Mix the flour, sugar, sea salt, and yeast together in a large bowl.
3. Whisk the melted butter into the milk and the eggs, then stir into the flour mixture. Mix to combine, then knead the dough either by hand or using the dough hook of an electric mixer until it is smooth. If it is too wet, add a little more flour.
4. Form the dough into a ball, place in an oiled bowl, cover with cling film and leave it to rise for about 25 minutes.
5. Roll out the dough on a lightly floured surface to a rectangle shape.
6. Mix the olive oil, zaatar, and half the sesame seeds (25g) in a small bowl, then spread it over the dough so that it is evenly coated.
7. Roll the dough up from the longest side into a long roll. Cut the roll into about 20 2cm slices.
8. Put the cut slices in the baking pan, making sure the cut side is facing up.
9. Brush with the beaten egg and sprinkle over the remaining sesame seeds (25g).
10. Leave to rise for another 15 minutes.
11. Bake the buns for 20-25 minutes until they have risen and are golden brown in color. Remove the buns from the pan and leave to cool slightly.
12. Put them on a serving plate with add-ons such as labneh, feta cheese, tomatoes, and mint leaves. Sahtain!!