Garlic rolls with zaatar vegetables
Servings: 4
Ingredients
Garlic rolls
- 2 ¼ cups chickpea flour (or 210g of another flour of your choice)
- ½ zucchini grated
- ½ cup plain Greek yogurt 0%
- ⅓ cup liquid egg white
- 1 tsp. garlic powder
- 1 tsp. baking powder
- ¼ tsp. salt
Zaatar vegetables
- 1 tsp. olive oil
- 1 small eggplant cut into small pieces
- 1 bell pepper sliced into thin strips
- 1 zucchini cut into half-moons
- 1 tablespoon lemon juice
- 1 tablespoon sesame seeds
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 2 tsp. dried coriander
- 1 tsp. sumac
- ¼ tsp. hot pepper flakes
- ¼ tsp. pepper
- ¼ tsp. salt
Mint sauce
- 2 cups plain Greek yogurt or cottage or ricotta cheese
- 1 lemon (zest only)
- ¼ cup fresh mint
Instructions
Garlic rolls
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a bowl, combine all the ingredients for the garlic rolls.
- Use your hands to shape the dough into a ball. Divide into four equal balls and place on baking sheet. Crush each ball with your hands to form a flat loaf about 10 cm in diameter.
- Bake for 10 to 15 minutes.
- Cool on a wire rack.
Zaatar vegetables
- In a lightly oiled skillet, brown vegetables with lemon juice and spices/herbs until desired tenderness.
Mint sauce
- Combine all sauce ingredients in an airtight container. Keep refrigerated until ready to use.
To serve
- Just before serving, garnish each roll with the mint sauce and zaatar vegetables.
Notes
Variation on the garlic rolls: If you're short on time, or for any other reason, you can replace the garlic rolls with your choice of pita bread. You could also double or even triple the recipe and freeze some to have on hand when you need them.
Recipe and photo by Marianne Lamy,