Za'atar Pancakes with Roasted Eggplant Dip
6 pancakes
Servings 6
Ingredients
Za'atar pancakes
- 2 ¼ cups all-purpose flour (334 grams)
- ¼ teaspoon salt
- 1 cup warm water (250 ml)
- ⅓ cup all-purpose flour (44 grams)
- 3 tablespoons olive oil
- ½ teaspoon salt
- 2 tablespoons za'atar seasoning
Eggplant dip
- 1 medium eggplant
- 1 bell pepper
- 1 head garlic
- ¼ cup plus 1 tablespoon olive oil divided
- ¼ cup tahini
- 2 tablespoons lemon juice
- salt and pepper
Remaining ingredients
- ¼ cup chopped parsley
- sea salt for sprinkling
Instructions
- Make the pancake dough. Combine the flour with salt and warm water in a large bowl and mix until a rough dough forms. Lightly dust a clean work counter with flour and transfer the dough to the counter. Knead the dough until smooth, about 7-8 minutes. Drizzle a clean bowl with 1 tablespoon oil and place the dough inside. Cover with plastic wrap and let rest for 1 hour.
- In a small bowl, combine ⅓ cup flour with 3 tablespoons olive oil, salt, and the za'atar seasoning. Set aside.
- Preheat oven to 425 degrees F.
- Prepare the eggplant dip. Pierce the eggplant with a fork on all sides. Cut the top of the garlic head off and drizzle with 1 tablespoon oil. Wrap the garlic with aluminum foil and place on a baking sheet along with the eggplant and bell pepper. Roast the garlic head and bell pepper for 25-30 minutes or until the garlic is softened and the bell pepper is charred. Roast the eggplant for 45 minutes - 1 hour or until softened, turning the eggplant every 15 minutes.
- Place the bell pepper in a bowl and cover with plastic wrap. Let sit for 10 minutes. Remove the cover and peel off the skin. Discard the seeds and stem.
- Squeeze out the garlic cloves and discard the skin.
- Cut the eggplant in half and scoop out the flesh with a spoon. Put the eggplant flesh in a food processor along with the roasted bell pepper, garlic, ¼ cup olive oil, tahini, and lemon juice. Pulse the mixture until well combined but still slightly chunky. Season the dip with salt and pepper and set aside.
- Divide the dough into 6 pieces. Lightly dust a clean work counter and roll out each piece into a rectangle about 1/16-inch thick. Spread 2 teaspoons of the za'atar seasoning mix evenly over the dough. With the long side facing you, roll the dough into a log. Grab one end of the log and wrap it into a circle. Place it on a baking sheet and repeat with the remaining dough. Cover and let rest for 30 minutes.
- Gently flatten out the dough with the palm of your hand and roll it out into a 7 or 8-inch circle. Heat 2 tablespoons oil in a saute pan over medium-high heat and cook the pancake until browned. Flip the pancake over and cook until browned, gently pressing down on the pancake with a spatula to evenly fry the pancake. Remove from heat and repeat with the remaining pancakes.
- Cut the pancakes into quarters and sprinkle with chopped parsley and sea salt. Serve warm with the roasted eggplant dip.
Notes
You can prepare the dip up to 3 days in advance.