Zataar Dip

While you can used pre-packaged dried thyme here, I prefer to dry my own fresh thyme in the oven just before making this blend. The thyme retains a nice green color, the flavor is bright and fresh, and there is none of the mustiness you sometimes get with herbs or spices that are past their prime. It's one of those little details that make enough of a difference to be worth it.

In my home we eat this as regularly as hummus. it has a permanent place on our table, and serves as a great appetizer or a healthy snack! This is a traditional dip served throughout the Levant, mainly in Palestine, Lebanon and Syria. You will see variations of this all across the middle east incorporating garlic, cilantro and lemon.

 Ingredients:

4 tablespoons of fresh thyme leaves, stems removed ( or the same amount dried)
2 teaspoons ground sumac
1/2 teaspoon sea salt
1 tablespoon tasted sesame seeds
Olive oil

Place thyme leaves on a baking sheet in a 300F oven until dry, just ten minutes or so. Just long enough that they'll crumble between pinched fingers. Let cool.
Use a mortar and pestle to grind the thyme leave finely. If your thyme is at all stem-y or fibrous, sift to remove any larger particles. Transfer to a small bowl, and aside.
Crush the sumac finely with the mortar and pestle, add the salt and crush with the sumac. Add the thyme back, and grind together a bit. Stir in the sesame seeds, taste, and adjust to your liking, perhaps with a bit more salt, or sumac, or sesame seeds. Any za'atar you might not use in the coming days keeps best refrigerated (or in the freezer) if you make a double or triple batch.

Once you have your zataar, pour out onto an appetizer plate, and drizzle olive oil over the top. Use as much or a little as you like. Then use as a dip seved with warm Arabic bread.

Enjoy!

*If you're having a hard time finding sumac, check the spice rack at your local market (I've seen it at Whole Foods), specialty foods stores and/or Middle Eastern markets.

Prep time: 5 min - Cook time: 10 min

Standard Palestinian Salad

This is the standard Palestinian salad  :) -- eat it with just about anything but especially to accompany and give color to rice dishes!

Ingredients:

4 small cucumbers (Persian)
4 medium tomatoes
1/2 cup finely chopped parsley...
1 small finely diced onion (optional)
1 teaspoon salt
1 medium lemon, juice of
1 tablespoon olive oil (optional)

Directions:

1- Dice cucumber and tomatoes.

2- Place in bowl.

3- Add parsley and onion.

4- Just before serving, add the salt, lemon and olive oil and combine all ingredients.

5- Serve in small bowls to accompany rice dishes.

Fatayer - Palestinian Spinach Pies

Spinach pies are found in almost every country along the Mediterranean but in different forms and under different names. This is just one of the versions that is very popular and can be served as a main dish or appetizer. My whole family loves these. They are great for entertaining and freeze well so you can pull them out at the last minute.

Ingredients:

1. 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
2. 1/2 cup whole wheat flour
3. 1/2 teaspoon active dry yeast
4. 2/3 cup lukewarm water
5. Salt
6. 1/4 cup plus 2 tablespoons extra-virgin olive oil
7. 1 medium onion, diced
8. 1 tablespoon ground sumac (see Note)
9. 2 teaspoons fresh lemon juice
10. Freshly ground pepper
11. Two 10-ounce packages frozen spinach, thawed and squeezed dry
12. 1 large egg, beaten

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1. In the bowl of a standing electric mixer fitted with the dough hook, combine the 1 cup plus 2 tablespoons of all-purpose flour with the whole wheat flour, yeast, water, 1/2 teaspoon of salt and 3 tablespoons of the olive oil. Mix at medium speed until a soft, supple dough forms, about 10 minutes. Using oiled hands, transfer the dough to an oiled bowl. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil. Add the diced onion and cook over moderate heat until softened, about 7 minutes. Add the sumac and lemon juice and season with salt and pepper. Stir in the spinach and let cool completely.
3. Preheat the oven to 450° and line 2 baking sheets with parchment paper. Divide the dough into 10 pieces. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
4. On a lightly floured surface, roll each ball of dough to a 5-inch round. Spread the spinach filling over half of each round, leaving a 1/2-inch border. Brush the rims with water and fold the dough over to enclose the filling; pinch the edges to seal.
5. Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer the spinach pies to a platter and serve warm or at room temperature.

Make Ahead: The cooled spinach pies can be tightly wrapped in foil and refrigerated overnight.

Reheat the pies in the foil in a 325° oven.  

Notes: Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets

Want a look at how to make them? Check out this great DIY video by DedeMed!