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Za’atar Crescent Rolls

Ingredients:

1 can Refrigerated Crescent Rolls 3 tablespoons Za’atar Spice Mix 3 tablespoons Olive Oil

Preheat the oven to 350 degrees.

Open the can of crescent dough. Unroll and separate into the 8 pre-cut triangles.

Mix the za’atar spice mix and olive oil. Spread about a teaspoon (give or take according to your preference) all over the crescent roll.

Roll the dough forward towards the pointy side and place the crescent on a baking sheet. Repeat with remaining dough.

Bake for 11-13 minutes until golden brown.

Source: https://www.simplyleb.com/recipe/zaatar-crescent-rolls/

Za’atar Lemon Roasted Chicken

Roasting chicken                     approximately 1.5 kg 1/2 Onion                         3 Cloves Garlic                                 1 tablespoon za’atar                 2 tablespoons olive oil fresh lemon 2 tablespoons Lemon juice                            Pinch of salt and pepper

  1. Preheat oven to 375 degrees Fahrenheit. 2. Wash chicken and put in roasting pan.  3. Quarter onion and stuff in chicken.  4. Slice lemon into 1/4 inch slices and set aside; put lemon ends in cavity with onions.  5. Mince garlic.  6. In a small bowl, mix Za'atar, olive oil, lemon juice, garlic, salt and pepper.  7. Rub outside of chicken with Za'atar mixture.  8. Top chicken with lemon slices.  9. Cover with foil and roast for 1 hour and 30 minutes. 10. Remove foil and bake for another 15 to 20 minutes or until juices run clear

Thank you for this recipe Brigette!

Za’atar Pita Chip with Yogurt Dip

Ingredients:

4 tablespoons za’atar 5 tablespoons Olive Oil 2 large pitas (or 4 small size pitas) 1 cup plain Greek Yogurt 1 tablespoon mint, chopped 1 small garlic clove, grated or minced 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees fahrenehit. Combine za’atar and olive oil in a small bowl to form a paste. Cut one pita open around the edge to create two rounds. Repeat with remaining pita Place pita rounds on a baking sheet. Spread za’atar mixture over rough sides of pita rounds, using the back of the spoon Bake unti edges are golden, about 5-7 minutes. Allow to cool slightly and cut into wedges. Combine yogurt, mint, garlic and salt. Serve alongside pita chips. Source: https://www.thekitchn.com/weeknight-snack-recipe-zaatar-156151

Za’atar Roasted Vegetables

Ingredients: Veggies: 1/2 red onion 1 large sweet potato 1 medium eggplant 1/2 head cauliflower Generous amount of olive oil Note: you may also test out other veggies! Try broccoli, summer squash, winter squash, etc.

For the spice blend: 4 tablespoons za’atar 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon salt

Note: classic Za’atar does not include garlic, salt and pepper, but all three really help this recipe taste delicious!
For serving: 1/4 cup minced parsley

Preheat oven to 450°F. Dice the veggies into equal-sized pieces. Spread out on sheet pan, and drizzle with olive oil, tossing the veggies to coat.

Combine the spices in a small bowl, stirring to incorporate. Then, sprinkle over the vegetables generously.

Place vegetables in oven and bake for 35-40 minutes, until all of the vegetables are cooked through, and the eggplant and cauliflower is beginning to brown.

Garnish with parsley and serve hot. Source; www.forageddish.com/blog/2015/4/5/zaatar-roasted-vegetables

Mediterranean Meatball Soup

Ingredients:

1 kg Ground beef                                2 cartons Beef broth                          2 large cans Diced tomatos 1 regular can Black beans           2 cups finely chopped parsley,  allternately, use kale or 1 cup of each  1 large Onion                                             4 Carrots                                         1 tablespoon Za'atar      1 teaspoon   mild chili flakes                    2 tablespoons olive oil  salt and pepper        to taste 2 cups small shell pasta                               

1. Preheat slow cooker. 2. Bring beef broth and diced tomatoes to a boil in a large pot. 3. Quarter and thinly slice the onions, sauté in the olive oil until slightly browned. 4. Add onions to broth, along with the chopped parsley or kale, chili flakes and Za'atar. 5. Season ground beef with salt and pepper; shape into small balls and brown in remaining oil. 6. Add meat balls and broth mixture to slow cooker and cook on high for 1 hour. 7. After 1 hour, add sliced carrots and drained black beans to slow cooker and cook for 1 more hour. 8. Cook shell pasta in boiling water according to package instructions; drain and add to soup 10 minutes before serving. 

Thank you Brigette for this recipe!