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Post by minesamojito on Jul 15, 2013 19:01:13 GMT
 For a recent Moroccan themed night with friends i was asked to bring along one of my loaves of bread, and so wanted to make it Moroccan inspired, I had recently treated myself to a bottle of Argan Oil from Arganic and thought this flavoursome nutty oil from Morocco would be perfect teamed up with some Za’atar, which is a blend of oregano, thyme, sesame seeds and sumac as a topping for a foccaccia style loaf. Using the Overnight Sponge Recipe I drizzled the bread with the Argan oil and sprinkled with Za’atar before going into the oven. The taste was herby and nutty and went perfectly with a Lamb and Apricot Tagine and some wonderful dishes provided by other friends. Definitely worth a try as an alternative to rosemary and sea salt. Cheers Marcus |
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Post by Gaelceltic on Jul 16, 2013 5:21:29 GMT
Bread sounds and looks wonderful. Looks like I'll have to source some argan oil later in the year, when I go back to the UK. I can get all the rest of the ingredients for the Za'atar over here. In the meantime, I might give that a try with some kind of nutty oil, as it sounds delicious.
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Post by minesamojito on Jul 16, 2013 14:15:09 GMT
Thank you, would work well with most good oils to be honest, I like with oilve oil a lot too.
Cheers
Marcus
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Post by spinal on Jul 16, 2013 14:28:14 GMT
We used to make something similar to this in the Lebanese bakery (Za'atar manakeesh)... thinner bread (think pitta thickness) and olive oil instead of argan oil, but otherwise identical.
You can find the ready-made mix (just add oil) in ethnic stores if you're too lazy to mix it yourself - it's particularly good with hummous...
Right... now I'm hungry!
M.
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Post by minesamojito on Jul 16, 2013 14:49:20 GMT
Yes, I know that well, the first time I tasted Za'atar was when a lebanese chef made it for me in Nigeria, and on the bread you described. It was amazing. Got a recipe for the bread?
Cheers
Marcus
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Post by spinal on Jul 16, 2013 14:55:31 GMT
Not to hand... but I'm sure I can get it, still have friends in Gambia (where I tried it - not too far from Nigeria).
Will ask next time I can...
EDIT: Found this online...
Manakish Zaatar
Makes 8 (7 to 8-inch flatbreads)
Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing
Zaatar topping*
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil
*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.
Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.
Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.
Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.
Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.
Meanwhile, combine the zaatar topping ingredients in a small bowl.
On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.
Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.
Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.
Serve warm right away or else cool on racks.
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Post by Gaelceltic on Jul 16, 2013 18:29:31 GMT
Thank you, would work well with most good oils to be honest, I like with oilve oil a lot too. Cheers Marcus Olive oil, we have aplenty in Cyprus.  Have been gifted a small bottle of the black stuff, which I had never seen before, from a friend here....wow, it is delicious. Ashamed to say that not a single olive has grown on my tree yet....perhaps one of these days.  Anyway, will definitely have a try of making bread with the za-atar topping....Spinal's recipe sounds lovely. Thank you Spinal. |
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Have been gifted a small bottle of the black stuff, which I had never seen before, from a friend here....wow, it is delicious. Ashamed to say that not a single olive has grown on my tree yet....perhaps one of these days. 