These crispy zaatar nibbles go well with labneh, olives, hummus, dips, salsas or even just part of your afternoon snack; they are even delectable with a platter of assorted cheese. Zaatar and sumac are a divine food pairing combination!

Zaatar and Sumac Crackers

The crackers feature two of the most influential foods of the Middle East, zaatar and sumac; What is zaatar? A seasoning blend found in every household in the region. It is incredibly versatile in its utility and can be used as a dip, on food, as a condiment or for snacking. Though the blend varies from country to country and family to family, standard ingredients include wild thyme, sumac, sesame and oregano. What is sumac? A lemony berry that is ground and turned into a powder. It has a citrus mild flavor.

Although sumac is part of the zaatar blend, I added more to the filling to intensify the  citrusy tartness to those crackers! I absolutely love the aroma and flavor that both zaatar and sumac impart to food, to me they make anything taste better!

You can double the recipe and stack zaatar crackers in a plastic bag in your freezer, they make a great solution for unexpected guests.

There are two foolproof ways to make these crackers that will produce good results. I made both ways in one day to be able to compare the flavors! As soon as I tasted both, I realized how small changes can often yield different results, even in a simple recipe like crackers!

Option one: is to roll the dough out on a piece of lightly floured parchment paper as thin as possible, brush with oil and sprinkle the zaatar and  sumac evenly on top, cut into equal squares and transfer the parchment paper right into a cookie sheet and bake to golden brown.

Option two: is to mix together, oil, zaatar and sumac in a bowl, to obtain a thick paste  (just like you are making a filling for manakish), roll the dough out on a piece of lightly floured parchment paper as thin as possible. Using a pizza cutter, cut into equal squares, and gently spread the zaatar filling , with the help of a spoon, all over each square, leaving 1/4 inch boarder around the edges; transfer the parchment paper right into a cookie sheet and bake to a golden color.

When I first envisioned those crackers, I thought that option one would be my preference , but my imagination wasn’t accurate this time, and I would say that the clear winner is option two;

In option one the crackers were good but too simple in their taste.

In option two, the crackers bake beautifully, resulting up with a delightful crispy edge, and as you bite into them you will taste the earthy flavor and the amazing tang of the diluted zattar, sumac and oil – the combo  is divine!

Roll the dough as thin as possible, to ensure crispy crackers, otherwise the crackers will be tough and chewy, a clever way to do that is to roll it on a lightly floured parchment paper, then cut the rolled dough into equal squares, transfer the parchment paper with the scored dough right into a cookie sheet and bake.

Serve it with labneh/ Lebanese Cream Cheese

Or with the supreme hummus recipe

TO PIN IT

Ingredients:

For the dough:

• 2 cups all-purpose  flour
• 3 tablespoons olive oil
• 1 tablespoons sugar
• 2/3  cup warm water
• 1/2 teaspoon salt

For the filling:

• 1/2 cup zaatar
• 2 tablespoons sumac
• 1/3 cup  sunflower oil, the reason why I avoided using olive oil, here is that olive oil burns and will spoil the taste of these crackers
• A pinch of sea salt

Directions:

1. Preheat oven to 180°C/ 350°F
2. In a large bowl combine the flour, sugar, salt and oil.
3. Add the warm water and knead and press with your hands until the dough comes together and you have a malleable dough.  Divide the dough into three equal balls.
4. To make the filling: Mix together, oil, zaatar, sumac and sea salt in a bowl, to obtain a thick paste.
5. Coat the rolling pin with flour and roll each of dough out on a lightly floured piece of parchment paper, till paper thin. Using a pizza cutter, score into 5cm /2 inch squares and gently spread the zaatar filling , with the help of a spoon, all over each square, leaving a bit of the  boarder around the edges; transfer the parchment paper with the scored dough right into a cookie sheet and bake to a golden color, about 15 – 20 minutes, watch closely, some squares tend to bake and take color before others, that’s o.k, remove the browned crackers from the oven and return the ones that need more to be browned.
6. Repeat with the remaining dough, you can have a batch in the oven while you are rolling out the next. Happy eating!

If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine

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