Lebanese za'atar börek is a thrifty pastry made by kneading leftover scraps of bread dough with olive oil and za'atar, then baking them into thin layers. Kneading the leftover dough separately, without mixing it with fresh dough, keeps the baking time consistent. A long resting period before baking gives the layers a pleasant crispness.
Cover the leftover bread dough and let it rest at room temperature for 1 hour.
Mix the olive oil with the za'atar and sesame.
Roll the rested dough into thin layers and spread the za'atar mixture evenly over the top.
Bake in a preheated 220-degree oven for 15 minutes until the edges turn crisp and golden.
If you roll out the dough without letting it rest enough, it won't crisp up properly in the oven — don't try to shorten the resting time. Allergens: contains gluten (flour) and sesame/tahini (za'atar mix).
Mixing the olive oil with the za'atar before working it into the dough spreads the aroma more evenly through the layers.
Admin DadaGastro · verified in test kitchenHamuru tarifteki 1 saat yerine tam 2 saat dinlendirdim, fırındaki 15 dakikalık pişirmenin ardından katmanlar beklediğimden çok daha gevrek çıktı, bu süreyi artık hep uyguluyorum.
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