Since 2016 came rolling in, I’ve been saying “I need to update my blog!”
And now it’s April and (I know, 3 months later) I’m finally getting around to it!
It’s a good week to get back into it I guess because this week I’m celebrating The Lebanese Plate‘s first Instagram birthday!
On a whim, this time last year, I decided to start up an Instagram page that was all food food food! I really had no idea where it would take me nor did I have any expectations for it to take off the way it did. But it did, all thanks to my followers & now here I am … blogging, not really something I planned to do. I was kind of thrown into it after being selected as Top 3 in Kidspot’s Voices of 2015 (Food & Travel category) and knowing many of my followers were interested in recipes I’ve tried to keep it going since.
My first recipe of the year I thought I’d use one of my favourite Lebanese ingredients…Zataar.
Zataar is the Arabic name for the herb oregano, but the term is better known for the very popular Lebanese condiment and spice mixture made from dried herbs (the vital one being oregano), sesame seeds, sumac, and other spices. This condiment is so popular that I can assure you that no Lebanese home can be without it. It’s a pantry staple, right near the salt, sugar and in arm’s reach of the olive oil.
If you’ve been a regular follower of my Instagram feed you would see that I use it often, especially for breakfast on what we call man’ oosh (a Lebanese style breakfast pizza).
So this recipe I’m posting today is a different take on the traditional man’oosh. Rather than have it as a pizza-like, flat bread, I’ve turned it into scrolls with the addition of some of my favourite cheeses. It’s best eaten warm, fresh out of the oven for breakfast. But really I’d eat it any time of the day!
Zataar & Cheese Pull-Apart Scrolls
2 1/2 cups plain flour
7g sachet of dried yeast
2 teaspoons salt
1 teaspoons caster sugar
3 tablespoons olive oil
3 tablespoons zataar
100g mozarella (shredded)
100g parmesan (grated)
100g feta (crumbled)
Olive oil (extra, for brushing)
- Combine yeast, salt and sugar in a large bowl with 1 cup warm water. Set aside for 5 minutes until mixture activates and becomes frothy.
- In a separate bowl add sifted flour. Make a well in the centre and add yeast mixture. Bring together until just to combined.
- Turn onto a lightly floured work top and knead until smooth (approximately 10 minutes).
- Lightly grease a bowl to place dough into. Cover and set aside. It should be placed in a warm, draught-free place for about one hour or until it doubles in size.
- In the meantime, combine the zataar and olive oil to create a paste.
- Grease a 30cm x 24cm (approximately) oven-proof pan.
- Punch down dough and knead until it returns to original size. On a floured surface, roll out into a large rectangle approximately 47cm x 30cm. Spread the zataar paste all over dough. Sprinkle evenly with mozarella, parmesan and crumbled feta.
- Starting from long end, roll to enclose. Cut the roll into portions about 2cm in thickness. Place each portion (face up, side by side) in the pan. Cover and set aside in a warm, draught-free place for 30 mins to rise.
- Preheat oven to 200ºC. Lightly brush the rolls with a little extra oil. When you place pan in oven reduce temperature to 180ºC and bake for 30 mins or until golden.