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Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty breakfast bowl. The fiber-rich grain freezes very well, so cook up a batch to stash away for ...
Frozen banana lends body while the topping of melted, hardened chocolate over the top adds a crunch to the creamy drink. For an extra dose of peanutty goodness, top it off with crushed peanuts or ...
Preheat the oven to 400°F. Bring a saucepan of water to boil and add the peeled beans. Reduce to a simmer and cook for 30 minutes until the beans are soft and mushy, then season.
The za'atar is mixed with olive oil and spread onto the dough before being baked in the oven. Za'atar manakish is a breakfast favorite in Levantine cuisine. [8] [9] It is also served as part of a mezze, or as a snack with a glass of mint tea and feta cheese on the side. [8] Cheese (Arabic: جُبْنَة, romanized: jubna).
The main ingredients used include olive oil, za'atar, garlic, olives, and rice, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus, falafel, ful, tabouleh, labaneh, and baba ghanoush.
Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. [35] It is commonly eaten with pita, which is dipped in olive oil and then za'atar. [35] When the dried herb is moistened with olive oil, the spread is known as za'atar-wu-zayt or zeit ou za'atar (zeit or zayt, meaning "oil" in Arabic and "olive" in Hebrew). [18]
Za'atar Dairy & Cheese (in moderation) It's true that cheese, yogurt and other dairy products are eaten on a regular basis in the Mediterranean, but it's typically in small amounts and in moderation.
Manaeesh is a baked flat bread, usually topped with za'atar and olive oil. [8] simboseh and fatayer are baked or sometimes fried doughs stuffed with minced meat and cooked onions or snobar (pine nuts). [8] Fatayer is usually folded into triangles and unlike simboseh, it could be filled with spinach or za'atar.