Za’atar Pop Tarts
Updated: Jun 19
Happy National Za'atar Day
The name “za’atar” in Arabic زعتر is the actual herb that goes in this incredible aromatic blend that combines both the za'atar herb itself, toasted sesame seeds, and sumac. Though the blend incorporates other various herby flavors and spices in a pungent, olive green combination that is super delicious and awakes your senses.
For all Palestinians za'atar is the most essential breakfast ingredient. A shallow bowl of zaatar and a bowl of olive oil is often placed in a permanent spot in every kitchen. Growing up we often took zeit (olive oil) and za'atar pita sandwiches to school. The olive oil turns green and often stained the paper towel it’s wrapped in it.
As for me today za'atar is not only the flavor of my childhood, and my school lunch but a symbol to our existence as Palestinians and our resilient culinary heritage. My Za'atar is always made by my Tita Um Hana. Handpicked from the mountains and hills of Palestine. It has deep roots and a special aroma, nothing else will ever compare. Here is to an upgrade to my Zeit and Za'atar school lunch sandwich in a savory, flaky, cool, pop tart kind of way.
Za’atar Pop Tarts
Cook Time 15 Mins
Prep Time 15 Mins
Total Time 30 Mins
Yield approximately 12 pop tarts
18 Oz or 2 sheets of packaged puff pastry dough, thawed in the fridge (find one with the best quality butter it makes all the difference in flavor)
Flour for work surface
⅓ cup crumbled Nabulsi cheese or feta cheese (optional)
6 tbls extra virgin olive oil
6 tbls Za’atar blend
Sesame seeds Black sesame seeds And extra Za’atar to garnish
Preheat the oven to 400˚F.
Line a baking sheet with parchment paper.
Mix the olive oil with the Za’atar until it creates a thick paste.
Unroll the thawed puff pastry dough onto a lightly floured work surface.
Cut it into 4-inch by 3-inch rectangles. Transfer the bottom pie rectangles of each of the pies to the 2 prepared baking sheets.
Place the pop tarts one inch apart on the baking sheet
Top each rectangle with 2 teaspoons of the Za’atar mixture and ½ tablespoon of crumbled cheese (if using) , leaving a ½-inch border around the edges.
Top with the other dough rectangle pressing firmly around the edges to seal. Crimp the edges by pressing down on them with a fork. With a sharp knife slit a tiny cut on the top of each tart.
sprinkle with plain or black sesame seeds and a sprinkle of Za’atar.
** At this point you can individually wrap and freeze the pop tarts for whenever you are looking for fresh flaky Za’atar treat or a cool school lunch.
Otherwise, bake for 10 to 15 minutes until golden brown and flaky. If baking from frozen, it can take a bit longer.
They are best served warm. To preheat: do that in the toaster exactly how you would with a pop tart. Serve with whipped Labaneh and chopped cucumbers and tomatoes.