Best Zatar Recipes

Grilled Flatbread with Zatar and Yogurt Sauce image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 17

2/3 ounces wet yeast
5 cups warm water
3 pounds 6 ounces flour
1 tablespoon plus 1 teaspoon salt
1/2 cup minced shallots
1/4 cup sumac
3/4 cup toasted sesame seeds
1/2 cup chopped Italian parsley leaves
1/2 bunch chopped fresh thyme leaves
1 1/2 cup extra-virgin olive oil
1 quart goat yogurt, drained in cheesecloth for at least 4 hours or overnight, refrigerated
1 tablespoon toasted, ground cumin seeds
1/2 tablespoon chopped garlic
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves
1/6 cup extra-virgin olive oil
Salt and pepper

Steps:

Mix yeast with water. Add flour and salt. Mix for 15 minutes. Add more flour if dough seems wet. Should clean sides of bowl but be semi-sticky.
Proof in an oiled container for approximately 1 hour. Roll into 3-ounce balls on a semolina sprinkled sheet pan. Cover and refrigerate.
Mix zatar ingredients to combine. Set aside at room temperature.
Put drained goat yogurt in a mixing bowl and add the remaining sauce ingredients.
Preheat as grill to medium heat.
When ready to grill, take a ball of dough and with your hands or a rolling pin, stretch the dough to about an 8-inch circle. Brush lightly with olive oil and grill on medium fire until it starts to puff. Flip and cook on other side for about 1 minute more. Place on a kitchen towel and cover until all doughs are cooked.
Take the warm flatbread, drizzle with 1 to 2 tablespoons of zatar, drizzle with yogurt sauce and roll up taco or wrap style. For a more substantial meal, add your favorite grilled meat and top with any combination of your favorite items, like: chopped romaine, sliced red onion, cucumbers, tomatoes, mint, cilantro and/or feta cheese

Zatar-Rubbed Leg of Goat with Fresh Chickpeas, Spring Onion, and Sorrel image

Yield serves 6 to 8

Number Of Ingredients 10

2 teaspoons ground sumac
2 teaspoons ground coriander
2 teaspoons ground fennel seed
2 teaspoons ground Aleppo pepper
1 whole leg of goat, bone in (about 4 1/2 pounds)
Kosher salt
1 pound fresh chickpeas, in the shell
4 spring onions
10 sprigs sorrel, washed well
2 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 375°F.
To prepare the goat, combine the sumac, coriander, fennel, and Aleppo in a small bowl and rub into the goat leg, being sure to cover the entire surface of the meat with the spice rub. Roast the goat until the internal temperature reaches 130°F on a meat thermometer, about 1 hour. Remove the goat from the oven and allow to rest for at least 30 minutes before carving.
To make the chickpeas, bring a pot of salted water to a rapid boil and prepare an ice-water bath.
Remove the chickpeas from their outer shells. Add the chickpeas to the boiling water and blanch for 5 to 6 minutes, or until just tender and the outer skin is loose. Transfer immediately to the ice bath to cool. Drain. Carefully rub off their skins, trying to keep the chickpeas whole as you do. You should end up with a generous cup of chickpeas.
Peel and trim the onions, then cut crosswise into 1/4-inch slices. Roughly chop the sorrel.
Heat the olive oil in a sauté pan over medium heat. Add the onions and cook gently over medium-low heat until tender, 8 to 10 minutes. Season with salt, then fold in the chickpeas and remove from the heat. Transfer the mixture to a bowl to cool before adding the sorrel. Check the seasoning. This dish is best served at room temperature.