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Za'atar Pancakes with Roasted Eggplant Dip

6 pancakes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Keyword pancakes
Total Time 1 hour 45 minutes
Servings 6
Author Cherry on My Sundae

Ingredients

Za'atar pancakes

  • 2 ¼ cups all-purpose flour (334 grams)
  • ¼ teaspoon salt
  • 1 cup warm water (250 ml)
  • cup all-purpose flour (44 grams)
  • 3 tablespoon olive oil
  • ½ teaspoon salt
  • 2 tablespoon 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 tablespoon 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 form. 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 tablespoon 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 teaspoon 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 tablespoon 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.