Za'atar Straws & Garlicky Yogurt Dip

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READY IN: 50mins
YIELD: 20 straws
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE GARLICKY YOGURT DIP:
  • Take garlic and salt, and mash to a paste against cutting board with the flat side of a large knife.
  • Ina a serving bowl mix garlic mash with thick yogurt or labneh and stir in parsley.
  • MAKE STRAWS:
  • Preheat oven to 375°F
  • Flour a work surface and a rolling pin.
  • Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8x12"x1/8"thick.
  • Arrange pastry so that it's horizontal and trim edges even.
  • Brush pastry all over with olive oil.
  • Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book.
  • Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with.
  • As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar.
  • Roll with the pin a few times to seal.
  • With a sharp knife, cut pastry lengthwise into 1/3" strips.
  • Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets).
  • Dab tops of strips lightly with egg wash.
  • Bake straws until medium golden brown, 12 to 15 minutes.
  • Let cool 1 minute, then loosen gently from sheet with spatula.
  • Serve warm or cool, with Garlicky Yogurt Dip.
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