I was more than happy to trade some of my new Za’atar Seasoning in exchange for a couple of recipes from those who grew up eating this delicious Middle Eastern spice blend. This recipe came to me via Maryann, a friend of Victoria Gourmet and it belongs to her mother Barbara. This is a recipe that Barbara is known for at her church in Lawrence, Massachusetts. This salad is crisp and clean with a very light dressing and plenty of flavor from the fresh lemon juice as well as the thyme, sumac, and sesame that are prominent in the Za’atar Seasoning.
For the fattoush you will need:
Place bread in oven 5-10 minutes until crisp. Combine cucumber, lettuce, tomatoes, and parsley in a bowl. Add olive oil, lemon juice, salt and pepper, and za’atar then toss. Tear bread into bite size pieces, add to salad and toss.
The only liberty that I took with Barbara’s recipe was to make Za’atar flatbread and use that in the salad. I hope she doesn’t mind.
For the flatbread:
Mix dry ingredients in a medium bowl. Add water and stir until blended. The dough will be very sticky. Cover bowl with plastic wrap and let it rest in a warm place for 2 ½ hours.
Pre-heat oven to 500° and coat a baking sheet with 1 tablespoon olive oil. Divide dough in half. Spread dough into circles about 8 inches wide on baking sheets with your fingers. Coat your fingers with a dusting of flour to make this a little easier.
Drizzle each flatbread with 1-2 teaspoons olive oil and 1 tablespoon of za'atar. Bake for 10-12 minutes until browned and crisp. Serve warm or at room temperature. You could also tear it up into Barbara's Fattoush salad!