Zaatar is a food I simply can’t live without. So, every so often, I make something with zaatar; this time, I saw neat little packages of puff pastry at the Middle-Eastern grocer, already cut in small squares; this puff pastry is not unfortunately made with pure butter from Danish cows.
The pastry squares are very amenable to being rolled out paper-thin; a zaatar paste is spread out gingerly, the (now) rectangles get rolled up like a carpet, and thrown in a hot oven.
A few minutes later, golden crispy zaatar batons are ready to be dipped in labneh (or yogurt cheese) and enjoyed with the appropriate beverage (a glass of wine, perhaps?).
- Defrost as many squares as you wish at room temperature for a couple of hours. One square, rolled paper-thin, will yield 2 batons. Pour some zaatar mix in a small bowl and cover it generously with olive oil, stirring to make a loose paste.
- Roll out the dough on a work surface sprinkled with a little flour. Roll it out as thin as possible. Using a small spoon, dab some zaatar paste all over the rectangle of pastry, spreading it out with the back of the spoon so that it is evenly distributed.
- With your fingers, roll the pastry as if rolling a rug; roll back and forth to thin it out even more if you wish. Cut in half and place the batons on a cookie sheet lined with parchment paper. If you wish, dab some olive oil on the batons and sprinkle some toasted sesame seeds back and forth.
- Bake in a preheated 375F oven until the batons are crisped up, checking on them after 15 minutes and flipping them if necessary. Cool and serve with labneh (yogurt cheese) or as is.
TIP: If you wish, you can roll them very thin, like sticks; in which case, one square of puff pastry will yield 4 sticks.
For more information on zaatar, click here.
For information on a zaatar grower in Lebanon, click here.
For information on how to make labneh, click here.
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