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Zaatar and Cheese Pastries
Zaatar and Cheese Pastries
Dough Recipe
Sahtein!
OR
4 Table Spoons
Za'atar
Nabulsi Cheese
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1tsp of salt
3 cups
5 liters Fresh sheep + milk1/4 + tablet of rennet + Salt + 2 cups water
One of a number of Palestinian white brined cheeses made in South Western Asia.
Nabulsi, along with Akkawi cheese are the principal cheeses consumed in South Western Asia. Mainly in Palestine and Jordan.
Produced primarily from sheep milk, goat's milk is also used.
Can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Palestinian dessert Knafeh, and Atayef.
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One of the most ancient and traditional spice blends in the world
Taste a Biblical spice recipe that remains popular in South Western Asia
12th century philosopher Maimonides described the Zaatar blend as an excellent brain food
Conflict erupted in the Holy Land when Israel temporarily banned the transport of Zaatar
1tsp of Sugar
1/4 Vegetable oil
1/2tsp Turmeric
Za'atar Recipe
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1 egg
1 cup of warm water
1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt
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Instant Yeast
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
Store za'atar in a cool, dark place in a plastic zip bag or in an airtight
container. When stored properly, za'atar can be used from 3-6 months.
Zaatar Recipe
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Cheese Recipe
Cheese + mint + olive oil
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