Real African Dishes: [MC-AllEthnic-Recipes] Za’atar Flatbreads with Cucumber-Yogurt Salad

Friday, June 28, 2013

[MC-AllEthnic-Recipes] Za’atar Flatbreads with Cucumber-Yogurt Salad - 33g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Za'atar Flatbreads with Cucumber-Yogurt Salad

Recipe By :Chef Ana Sortun
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To dust: -- All-purpose flour
12 ounces prepared pizza dough -- divided into 2 pieces
5 ounces baby spinach
1/2 cup frozen baby peas -- thawed
1 cup peeled and finely diced cucumber
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped dill
2 teaspoons minced garlic
17 ounce Greek-style plain whole-milk yogurt -- 1 container
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 cups shredded romaine lettuce
Kosher salt
1/2 cup za'atar spice mix -- (see Note)

Preheat the oven to 450° and place a pizza stone on the bottom rack to
heat for 30 minutes. Alternatively, place an inverted baking sheet in the
oven.

On a lightly floured work surface, flatten the pizza dough into two 9-inch
rounds, about 1/4 inch thick; transfer to 2 well-floured pizza peels or
inverted baking sheets. Let stand until slightly risen, 20 minutes.

Meanwhile, in a large saucepan, wilt the spinach with 1 tablespoon of
water over high heat. Transfer to a colander and rinse with cold water.
Squeeze out the liquid and chop the spinach; transfer to a bowl. Add the
peas and mash lightly with a fork. Stir in the cucumber, parsley, mint,
dill and garlic. Add the yogurt, lemon juice and 2 tablespoons of olive
oil and stir to combine. Fold in the romaine and season with salt.

In a bowl, combine the za'atar with the remaining oil and a generous pinch
of salt.

Shake the pizza peel a few times to loosen the dough. Dust flour under any
areas that stick. Spread the za'atar oil over the dough. Slide the rounds
onto the hot stone and bake for 10 minutes, until golden and crisp.
Transfer the breads to a work surface and cut into wedges. Serve with the
cucumber yogurt.

SERVINGS: 6
ACTIVE: 30 MIN TOTAL TIME: 1 HR

AuthorNotes: Ana Sortun sprinkles house-made flatbreads with za'atar, the
Middle Eastern blend of sesame seeds, herbs and sumac. She serves it with
a salad of spinach, peas, cucumbers and lettuce, mixed with yogurt-like
Lebanese lebneh.

Bake store-bought pizza dough with za'atar, and make a simpler version of
the salad with Greek-style yogurt.

Wine: Crisp, melony Sauvignon Blanc: 2007 Chateau St. Jean Fumé Blanc.

Ingredient Notes: Za'atar is available at Middle Eastern markets and from
penzeys.com.

Cuisine:
"Turkish"
Source:
"Food&Wine, July 2009"
S(Formatted by Chupa Babi in MC):
"June 2013"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 379 Calories; 24g Fat (55.3%
calories from fat); 12g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 99mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable;
0 Fruit; 4 Fat.

Nutr. Assoc. : 0 4519 0 3468 1003 0 0 0 0 0 0 0 0 0 0