Breadsticks with za'atar

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 343, total fat 25 G., saturated fats 5 G., proteins 6 G., carbohydrates 26 G., fiber 5 G., cholesterol 0 mg, sodium 152 mg, sugar 1 G.

Za'atar is a Middle Eastern spice blend that will become one of your favorites the moment you try it. Make these crispy za'atar-infused puff pastry sticks and serve them at your house party or take them to work for a snack. But be warned: they're very addictive!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Za'atar sticks

Flour, for working with dough
1 package (500 g) of puff pastry, defrosted in the refrigerator
1/4 cup olive oil
1 egg white

Za'atar spice mix

1.5 cups dried thyme
3/4 cup sesame seeds
1/4 cup oregano
1/4 cup coarse salt
1/4 cup dried sumac

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, thyme, sesame, oregano, sumac

Cooking the dish according to the recipe:

On a floured work surface, using a floured rolling pin, roll out a sheet of puff pastry into a 40cm square. Brush with a little olive oil and sprinkle the dough with about 1 cup of za'atar until almost completely coated, brushing off any excess seasoning and leaving a 1cm border of clean dough around the top and bottom edges.
Fold the dough in half toward you, pinching the open edges to seal. Lightly roll the dough with a rolling pin to help it stick together. Repeat with the remaining sheet of dough.

Line 2 baking sheets with parchment paper and preheat oven to 200°C.
Whisk the egg white with 1 tablespoon of water. Spread a small amount over the surface of the dough and sprinkle each portion with another 1/3 cup of za'atar. Using a sharp knife, cut each piece of dough crosswise into 12 strips.
Carefully twist each strip into a rope and place it on the prepared baking sheet, spacing it at least 5 cm apart. Refrigerate for at least 15 minutes. Set aside any remaining za'atar for another recipe.
Bake the cooled sticks, rotating the baking sheets and turning them over, until golden brown, 10–15 minutes. Serve immediately or let cool to room temperature.

Spice mix:
Replace sumac with fresh lemon zest. Mix the zest with coarse salt and let it dry in a single layer overnight. Then mix with the remaining spices.