I hope my English cousins (twice removed) do not take offense here.
I was just craving some zaatar!
In Lebanon one can easily find zaatar croissants in bakeries and coffee shops, which can be wonderful or not depending on the croissant itself.
Scones are a lot easier to make; split in half, filled with some homemade labneh (yogurt cheese) and a drizzle of olive oil is exactly what a Lebanese expat needs. Accomplished within the hour too.
- 1 1/2 cups of all-purpose flour
- 1/4 cup of whole wheat flour
- 1 tablespoon of baking powder + 1 teaspoon
- 2 tablespoons of sugar
- dash of salt
- 5 tablespoons unsalted butter, cut in even chunks
- 1/2 cup of a mixture of yogurt and water (drop a few tablespoons of yogurt and add some water to get 1/2 cup)
- 1/2 egg, mixed with a teaspoon of water
- zaatar, one tablespoon for the dough and one tablespoon for the topping
- 2 cups of whole milk yogurt
- olive oil, as needed
- To make some quick labneh: Place a sieve over a bowl. Put a paper towel on the sieve and plop a couple of cups of yogurt on the towel. Let the yogurt drain for an hour or overnight. Plop back into a serving bowl, and drizzle olive oil on the yogurt cheese or labneh. This is served every morning for most folks in Lebanon.
- For the scones: Place the flours, baking powder, salt, sugar and zaatar in the bowl of a food processor. Process for 30 seconds to mix all the dry ingredients and aerate the mixture. Add the butter in chunks and pulse the machine a few times until the butter no longer is visible and the mixture becomes like coarse sand.
- Add the yogurt and water mixture and pulse some more (a few seconds) until the dough is moist and somewhat forms into large clumps. Stop the machine, gather the dough and roll out (with hands or rolling pin) till about 1/2 inch thick. Cut with a round cutter into even rounds and set on a lightly greased baking sheet.
- Whisk the half egg with a touch of water and add a tablespoon of zaatar. Dab or brush on the surface of the scones. Preheat the oven to 4ooF (200 C) and when the oven is hot, insert the scones and bake for 15 minutes or so until they are puffed up and dry. (You may need to place the scones on two cookie sheets to prevent the bottom from burning if your oven requires it).
- Cool them a bit and split them in half; plop a good tablespoon of labneh on them and drizzle some olive oil.
To find out more about zaatar, click here
To find out more about labneh, click here