Middle Eastern Stuffed Lentil Zatar Bread
Now what is zatar, you may ask: Zatar is a middle eastern spice blend made from various spices most notable of which are sumac, thyme, oregano, paprika and white sesame seeds. Some zatar blends also include caraway seeds or cumin, coriander. Its a very unique and delicious spice with lemony, peppery and earthy notes -- typical of the taste that reminds me of good middle eastern food. If you get a chance, I strongly recommend you try this spice blend, it sure was the best $3 I spent last month! Otherwise, there is a simple recipe here or you can always use your favorite greek spice blend or just substitute with a home-made blend of oregano, thyme, cumin, coriander and sesame seeds. My first attempt cooking with zatar is a middle eastern stuffed lentil bread that I ate at a local middle eastern restaurant a while ago. It is similar to the Afghan Bolani bread except that the bolani wrappers are much thinner and flakier while wrapper for this bread are more paratha like. I made a dough out of AP flour, water and salt. The stuffing is cooked and spiced french green lentils with zatar. The stuffing infact was so tasty that I finished half of it as Chef's treat while making the breads :) The second recipe is a simple yogurt dip to go along with the stuffed bread made by flavoring yogurt with zatar, lime juice and salt-pepper. Though this is so simple, this is by far the simplest and the tastiest yogurt dip I have had (yes, better than the mint-cucumber raita!) and I'll surely be making it again and again. Thanks Kalyn from Kalyn's Kitchen for introducing this wonderful middle eastern spice blend to my pantry!
Total Steps
12
Ingredients
10
Tools Needed
2
Ingredients
- 1.5 cup <a href="/W7LCJR7C">all purpose flour</a>
- 0.5 cup warm <a href="/PXTR53Z5">water </a>- or more or less to make a pliable dough
- 0 pinch of <a href="/XBPNFKYS">salt</a>
- 0 For stuffing:
- 0.75 cup cooked <a href="/ZZ5GV8DT">lentils </a>(I used ¼C dried <a href="/2GPHM7K8">french green lentils </a>- use any <a href="/ZZ5GV8D
- 1 tablespoon finely chopped red <a href="/YCPMHNRB">onion</a>
- 1 tablespoon finely chopped <a href="/835SF6DX">cilantro</a>
- 1 teaspoon zatar <a href="/433WMS22">spice blend </a>(see description and alternatives above)
- 0.5 teaspoon <a href="/XZVS7BZX">cumin </a>powder
- 0 <a href="/XBPNFKYS">salt </a>to taste
Instructions
Step 1
Make a pliable dough from flour, <a href="/DPSVTKVY">salt </a>and water. <a href="/FZZDJ42W">Knead </a>well for atleast 10minutes or until the dough is soft, smooth and ready.
Step 2
If the dough is very sticky and wet, add some more flour.
Step 3
Cover with a plastic <a href="/X75YQJ6B">wrap </a>and let rest for an hour.
Step 4
Meanwhile, cook lentils per package directions (I <a href="/W7VKDJHH">boiled </a>lentils and water in 1:3 proportion; then <a href="/H3TYV2MZ">reduced </a><a href="/XZFHRHHF">heat </a>to <a href="/GFSF4J5F">simmer </a>and cook covered for 20-25minutes -- proportion and cooking time varies depending on the lentil variety).
Step 5
Add cilantro, onions, <a href="/DPSVTKVY">salt </a>and <a href="/XSQB5XPJ">stuffing </a>spices to the cooked lentils. <a href="/7S3QCKWK">Mix </a>well and set aside.
Step 6
Divide the dough into 4 equal sized balls.
Step 7
Using a <a href="/LTNN8R88">rolling </a>pin or your hands flatten the dough into a circular disk with a diameter roughly equal to your palm.
Step 8
Add few spoonful of <a href="/XSQB5XPJ">stuffing </a>onto half of the disk. <a href="/8M4FMXQ6">Fold </a>the other half over and using a bit of water tightly <a href="/K4VJ7RZ7">seal </a>the edges making a half circular <a href="/XSQB5XPJ">stuffed </a>disk.
Step 9
Using your hands flatter the half circular <a href="/482ZKJDV">bread </a>as much as possible taking care not to tare the mixture apart (If its really easy to tear it apart then try to <a href="/H3TYV2MZ">reduce </a>the amount of <a href="/XSQB5XPJ">stuffing </a>for the next one).
Step 10
On a hot pan or griddle, <a href="/XZFHRHHF">heat </a>a tsp of oil. When hot, add the bolani. Let it cook on one side until well cooked (red marks should start to appear).
Step 11
<a href="/TCL6N2Z7">Flip </a>the <a href="/482ZKJDV">bread </a>over, add a bit more oil if needed and cook again until both sides are thoroughly cooked.
Step 12
Remove from <a href="/XZFHRHHF">heat </a>and <a href="/Y6MVNCHX">serve </a>hot with a <a href="/GZFHJC5K">cooling </a>yogurt dip!