Zaatar Toast With Poached Eggs Labneh And Chili Oil Recipes

Steps:

• Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
• Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
• Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

Steps:

• Preheat the broiler. Bring a large skillet of water to a boil.
• Thinly slice the cucumbers on a mandoline. Combine the cucumbers, parsley and dill in a medium bowl. Set aside.
• Put the bread slices on a baking sheet. Brush both sides of the bread with the olive oil and broil until toasted and golden brown, 1 to 2 minutes per side.
• Top the toast with a generous amount of the za'atar, cut each slice in half on a cutting board and set the slices back on the baking sheet.
• Put the yogurt in a medium bowl. Stir in the juice and zest of 1 of the lemons. Season with kosher salt and pepper. Set aside.
• Crack an egg into a fine-mesh strainer, straining out the thin egg white. Reduce the heat under the skillet until the water just simmers, and place the egg directly into the water. Repeat with 3 more eggs. Cook until the whites are set and the yolks still feel a bit runny when you delicately push down on them with your index finger, 2 to 3 minutes.
• Remove the eggs from the water with a slotted spoon or spider and put them on a paper-towel lined plate to drain any excess water. Repeat with the remaining 4 eggs.
• Peel the zest off the remaining second lemon with a vegetable peeler. Thinly slice the zest into fine julienne and set aside for garnish.
• Add 1 tablespoon olive oil and the juice of 1/2 of the peeled lemon to the medium bowl with the cucumbers and herbs. (Reserve the remaining lemon half for another use.) Season with kosher salt and pepper and toss.
• Dollop and then swoop a generous amount of the labneh mixture into a shallow bowl or deep plate. (To achieve a gorgeous swoop, use the back of a spoon.) Top with 2 poached eggs, drizzle with chili oil, if using, and place a nice handful of cucumber-and-herb salad next to the eggs. Rest 2 toast halves on the side of the bowl. Garnish with flaky sea salt, freshly cracked pepper and the julienned lemon zest. Repeat with the remaining ingredients.

Steps:

• Stir together all ingredients in a small bowl.
• Available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).

Steps:

• Lightly toast the cumin seeds in a dry pan, just until they start to release their aroma. Grind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.