Toasted whole wheat pita wedges take the place of fried white pita bread in this recipe, and they’re topped with a powerhouse combo of chickpeas, veggies, and a tahini green goodness dressing.

Two things make this recipe stand out: the crispy roasted chickpeas, which are seasoned with Zaatar spice blend and cumin, and the addition of a great, herbaceous sauce! Recipe compliments of The Full Helping.

Ingredients

• 2 large or 4 mini whole wheat pitas about 4 ounces total, cut into wedges, or 2-3 cups pita chips of choice
• 1 1/2 cups cooked chickpeas home-cooked, or 1 can, drained and rinsed
• 2 tablespoons olive oil divided
• 1 tablespoon Zaatar spice blend Shop
• 1/2 teaspoon ground cumin
• Coarse salt + freshly ground black pepper
• 2 cups peeled and chopped cucumber
• 1 1/2 cups halved cherry tomatoes
• 1 1/2 cups chopped romaine lettuce
• 1/2 cup chopped parsley
• 1/4 cup chopped mint leaves
• 1 tablespoon red wine vinegar
• 1 batch Tahini Green Goodness Dressing

Tahini Green Goodness Dressing

• 1/4 cup Tahini
• 1/4 cup + 1 tablespoon water
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons agave or maple syrup
• 1 clove garlic, roughly chopped
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh basil leaves
• 1 green onion, top on
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

Blend all dressing ingredients together in a powerful blender or a food processor till smooth.

Preparation

• Preheat your oven to 400F. Place the pita chips on one lined baking sheet. Toss the chickpeas with 1 tablespoon olive oil, the Zaatar spice, and the cumin. Place the chickpeas on another lined baking sheet and sprinkle them with coarse salt and freshly ground pepper. Transfer both sheets to the oven. Bake the pita chips for 5-7 minutes, or until they’re crispy at the edges (check them at 5 minutes to be sure they don’t burn). Bake the chickpeas for 30-35 minutes, or until they’re crispy and golden.
• While the chickpeas and pita are baking, toss the cucumbers, tomato, lettuce, parsley, and mint together with the remaining tablespoon olive oil, the red wine vinegar, and salt and pepper to taste.
• To serve, layer the pita chips in a large tray. Layer the cucumber and tomato salad on top, followed by the roasted chickpeas. Drizzle the whole tray generously with Tahini Green Goodness Dressing or your dressing of choice. Sprinkle with Zaatar spice blend for additional zest & serve. Sahtain, To Your Health!

The post Fattoush Nachos with Crispy Zaatar Roasted Chickpeas appeared first on Apricot Sun - Mediterranean Food Bar.

Ingredients

• 2 lb Meat (turkey, ground beef, seitan)
  1-1.25 tsp Salt
• 1 tsp ‘My Baba’s Pepper’ https://apricotsunfoodbar.com/shop/
• 2 tbsp Breadcrumbs (thick ones are recommended, can be gluten-free)
• ½ Onion (medium sized, diced)
• ½ bunch parsley (diced)
• Apricot Sun Zaatar Spread (Original or HOT)
• 1 lb Pasta
• 1 jar Red tomato sauce (Marinara or Basil)
• 1/4 cup Shredded parmesan or mozzarella cheese

Preparation

• Pre-heat the oven to 350F.
• Cut out an aluminum sheet and lay it flat, or use a cutting board dedicated for handling. meats.  Use gloves for raw meat handling (optional). 
• Cut another aluminum sheet and lay on top of a baking pan.  Spray with spray oil. 
• In a small bowl mix the spices- salt, My Baba’s Pepper & breadcrumbs.
• Peel, wash,  & dice onion- medium to fine dice.
• Bunch, wash & dice parsley- medium dice.
• Glove hands (optional).
• Place the ground beef on aluminum sheet or cutting board.
• Add all prepped ingredients- spices, onion and parsley.
• Mix and incorporate all ingredients with the meat until evenly distributed.
• Divide the meat into medium size pieces- about 1.5-2 tbsp.
• Bowl the meat and set on the baking pan.
• Remove gloves & wash hands.  Place all raw meat items in trash, sink.  Wash the preparation area promptly.
• Cook at 350F for 20 minutes or until internal temperature is 155F for beef or 165F for turkey or chicken.  Broil at 400F for 2 minutes- till golden brown. 
• Using a spoon mix the Zaatar Spread in the jar evenly.
• Dish pasta, meatballs, red tomato sauce, mozzarella cheese, then drizzle about a tablespoon of Zaatar Spread (Original or HOT) for a flavorful Mediterranean topping!

The post Mediterranean Meatballs with Zaatar appeared first on Apricot Sun - Mediterranean Food Bar.

Mana’esh are the perfect make-ahead appetizer, snack, or even brunch!

INGREDIENTS

RECIPE PREPARATION

• Spray olive oil lightly onto a baking sheet.  
• Place Naan or Flatbread, home-made or ready dough- depending on what you have available.
• Open the Zaatar Spread jar and stir until the herbs, spices & olive oil are evenly mixed.
• Spoon about 2-3 tbsp or enough to cover the bread or dough generously. Keep about ¼ inch of crust.
• If using dough:
  • Press on the dough with the tips of fingers to make indentations or marks for the Zaatar Spread to settle in.
  • Pre-heat the oven to 420F.
  • Place the dough with Zaatar Spread on the middle rack.
  • Bake for 6-7 minutes or until the dough is slightly browned on the bottom and edges.
  • Move to top rack for 1-2 minutes of until lightly browned.
  • Pull the flatbread out of the over.
  • Zaatar spread will remain liquid at this point. Remove from heat and let sit for about 5 minutes, the Zaatar topping will dry and settle into dough. 
• If using Naan or pre-baked Flatbread:
  • Spread a generous amount of Zaatar Spread.
  • Bake at 350F for 5-6 minutes or just enough to warm. 
• Top with diced tomatoes, any of your favorite cheese, and fresh mint leaves for garnish (optional).
• Cut into pieces with a knife or pizza cutter.
• Serve warm or at room temperature. Sahtein! (to your health)

Just had Zaatar Mana’esh at Broad Ripple Farmers Market and it was beyond! Will definitely be back for more in the near future!

Lisa Freeman- happy customer

The post Zaatar Mana’esh appeared first on Apricot Sun - Mediterranean Food Bar.