Zaatar Straws Garlicky Yogurt Dip Recipes

Steps:

• MAKE GARLICKY YOGURT DIP:.
• Take garlic and salt, and mash to a paste against cutting board with the flat side of a large knife.
• Ina a serving bowl mix garlic mash with thick yogurt or labneh and stir in parsley.
• MAKE STRAWS:.
• Preheat oven to 375°F
• Flour a work surface and a rolling pin.
• Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8x12"x1/8"thick.
• Arrange pastry so that it's horizontal and trim edges even.
• Brush pastry all over with olive oil.
• Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book.
• Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with.
• As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar.
• Roll with the pin a few times to seal.
• With a sharp knife, cut pastry lengthwise into 1/3" strips.
• Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets).
• Dab tops of strips lightly with egg wash.
• Bake straws until medium golden brown, 12 to 15 minutes.
• Let cool 1 minute, then loosen gently from sheet with spatula.
• Serve warm or cool, with Garlicky Yogurt Dip.

Steps:

• Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.

Steps:

• Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
• Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.

Steps:

• In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
• When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
• While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
• To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.