Zatar Labneh Bread

 Ingredients:

1 ball pizza dough
labneh
zatar, mixed with olive oil
nigella seeds

Roll out the dough into a rectangle , cut in half, and spread with the labneh and sprinkle with the zatar mixture on each half. Fold them in half and cut a deep slit down the length of each. Twist the two pieces around each other. Place on parchment paper and sprinkle with nigella seeds. Rest dough for 45 minutes and then bake at 375 until golden. 

These can also be rolled into individual size buns.

Zatar

 Ingredients:

fresh zatar
oregano
cumin
coriander
sesame seeds, toasted
sumac
salt
red pepper
black pepper
olive oil

Zatar Butterbean Salad

 Ingredients: 

butter beans
cherry tomatoes, halved
parsley, roughly chopped
basil, chopped
zatar, roughly chopped
red onions, thinly sliced
garlic powder
salt and red pepper
sumac
olive oil
lemon juice
sesame seeds (optional)
feta (optional)

Toss all ingredients together and garnish with the feta and seasame.

Tomato Zatar Flatbread

Ingredients:

honey-wheat pizza dough, kneaded with fresh rosemary
olive oil
beefsteak tomatoes, sliced
zatar
feta or parmesan (optional)

Flatten dough pieces onto parchment paper and allow to rise.

Drizzle the dough with olive oil and top with the tomatoes. Sprinkle with the zatar and cheese if using.

Bake at 400 until dough is golden.

Zatar Buns

Ingredients:

3-1/2 cup flour (can substitute 1/2 cup whole flour)

2 tablespoons sugar

1 tablespoon yeast
1 tablespoon ground flaxseed (optional)

1/4 cup butter, melted

1 cup milk, lukewarm

1 teaspoon salt

1 egg

2/3 cup olive oil

2/3 cup zatar

2 tablespoons sesame seeds

Combine flour, sugar, yeast, and flaxseed. Add the butter, milk, salt, and the egg. Knead until smooth and springy, adding water as needed. Cover and let dough rise for 30 minutes. 

Divide dough in half. Roll each out into a rectangle. Mix the oil and zatar and spread evenly and generously over the dough. Sprinkle with half the sesame seeds. Roll the dough and cut into one inch slices. 

Place in a greased or parchment lined pan. Sprinkle with remaining sesame seeds and let rise for 1 hour. Bake for 20-30 minutes at 400.

Serve with tomatoes, cucumber, labneh, and cheese.

Zatar Grilled Eggplant and Lentil Salad

Ingredients:

6 small eggplants
salt and black pepper
olive oil
1 tablespoon zatar
1 cup beluga lentils, soaked
1/4 cup pine nuts, toasted
2 cups fresh herbs (mint, parsley, dill, cilantro), chopped
juice and zest of 1 lemon

Slice eggplants into 1/2 inch rounds. Salt and set aside for 30 minutes.

Meanwhile, cook the lentils and allow to cool.

Squeeze the eggplant slices with paper towels and toss with oil, zatar, and salt. Grill or roast until cooked through.

Toss the lentils with the herbs, pine nuts, salt, pepper, lemon juice, lemon zest, and olive oil. Top with the grilled eggplant.

Sprinkle with more zatar and some tahini. Serve with hummus, if desired.