Recently, I was looking through some of this blog’s original posts to remove spam comments when I came across this article by the Albright Institute’s chef, Hisham M’Farreh. The included recipe looked easy to follow and delicious, so I decided to try it at home.
Because this was an experiment, I made a half-batch and ended up with 13 small dinner-sized rolls. I also used three tablespoons of za’atar mix and in the future I would bump this up to at least four. I substituted an Italian cheese blend for the “baladi or Bulgarian salted cheese” and thought it all turned out well (though I’m sure the originals are much better!).
A crucial component of this recipe is za’atar, which not everyone has lying around the house. I didn’t have fresh za’atar leaves at home, but I did have the spice mix (which includes salt and sesame seeds). Mine had been brought back as a present from Israel but it is frequently sold in stores in the US or you can make it yourself. (more…)