How To Make Garlic and Za’atar Knots with Whipped Feta
These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!
The saltiness of the cheese combined with the freshness of yoghurt and mint is sensational. And a perfect foil for the zip of warm garlic bread.
And of course, if you’re not in the need of party food, the rolls (minus the garlic) make a very acceptable addition to any dinner party.
You will need.
- Bench mixer with dough hook
- Food processor
- Chopping board and knife
- Bowl to prove the dough
- 2 lined baking trays
- Pastry brush
- Small pan to melt the butter
Garlic and Za’atar Knots.
Makes 15.
- 400g strong flour
- 1pkt fast action yeast
- 220 water (just warm)
- 4tsp olive oil
- Scant ½ tsp salt
- ¼ tsp dried garlic
- ¾ tsp Zatar
- Grated parmesan cheese
- Flaky sea salt
Garlic Butter.
- 3 cloves of garlic (crushed)
- ½ tsp Za’atar
- 75g butter
The Whipped Feta Cheese Dip.
- 240g feta cheese
- 150ml Greek yoghurt
- 30ml olive oil
- Finely grated zest of a lemon
- 2tbsp chopped fresh mint
Topping.
- 3 tbsp toasted pine kernels
- 2tbsp chopped parsley
Garlic and Za’atar Knots – Making the dough.
Sift the flour into the mixing bowl, then mix in the yeast, dried garlic powder, and Za’atar.
Measure the water into a jug, then add the salt, and olive oil to the jug. Turn on the mixer then give the contents of the jug a quick whisk. Add the contents of the jug to the mixer to form a dough, then leave the mixer to knead the dough for five to six minutes.
When you think the dough is ready, stop the machine and pull off a little dough with your fingers. Give the dough a pull apart, it should be elastic and stretchy. If it breaks apart give the dough another few minutes’ mixing on the machine.
When the dough is ready, transfer it to a lightly oil bowl, cover with clingfilm and leave in a warm place to prove.
The Whipped Feta Cheese Dip.
As the dough takes a little time to prove, we can make the Feta cheese dip. A food processor gives the best results, but it is possible to use the mixer with the whisk attached.
Break the cheese up into the machine, and add the yoghurt, and grated lemon zest. Turn the machine on as the cheese breaks up slowly drizzle in the olive oil. Keep running the machine until you have a smooth, light, creamy mix.
Garlic and Za’atar Knots – Knocking back the dough.
When the dough has doubled in size, tip it out of the bowl onto the work surface. Using the palm of your hand punch the dough to knock out the gasses. Then lightly knead the dough two or three times. This will re-distribute the yeast in the dough and improve the final result.
Forming the Garlic and Za’atar Knots.
Roll the dough into a sausage, then divide it into 15 equal pieces.
Take the first piece of dough and roll it out with your hands to a rope about 200mm long. Form an overhand knot with the dough, tucking the ends underneath the knot. Place the finished knot on a lined baking tray. Then repeat this with all the pieces of dough keeping them well separated to allow for expansion. You will need the second tray to fit them all on.
Cover the trays loosely with cling film and leave the knots to prove until double in size again.
The Garlic Butter.
While the knots are proving make up the garlic butter. Melt the butter over a low heat and stir in the crushed garlic and Za’atar.
Garlic and Za’atar Knots – Baking.
When the knots are proved, lightly brush them over with the garlic butter then pop them into a 200˚c oven (180˚c fan) for 20 minutes.
When they come out of the oven give the knots another brushing over with the garlic butter. Sprinkle the rolls with grated parmesan cheese and a little flaky sea salt and allow to cool a little.
Garlic and Za’atar Knots – Serving.
If you have made the dip some time before it will have firmed up in the fridge. Give it a minute or so beating and it will return to its original consistency.
Spoon the dip onto a flattish serving dish, running the back of a spoon around the top to form ripples. Drizzle some olive oil over the top and sprinkle with some toasted pine kernels and chopped mint. Arrange the warm knots around the dip and serve.
Serving the Feta in a shallow dish like this will make it easier for your guests to pick up the dip with the knots.
F.A.Qs.
What is Za’atar?
Za’atar is a spice mix found in Middle Eastern and Mediterranean cooking. Its commonly made with herbs, sesame seeds, Sumac and salt. It can be used as a seasoning or with olive oil as a dip.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
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