Middle Eastern Potato Garlic Dip and Toasted Herb Lavash

I have mentioned in a previous post that for dinner we will occasionally have Middle Eastern dips with fresh pita or this herb lavash. It is one of my children’s favorite meals, mostly because they love this garlicky potato dip. The original recipe for the dip was given to me by my sister-in-law Lisa, who learned how to make it from her Lebanese neighbors. They serve it to accompany chicken kebabs. I adapted it slightly by adding za’atar to the potatoes. I buy lavash (a flat bread) from a Middle Eastern grocery store, then broil it with spices for a more flavorful and crisp cracker-like bread.

Middle Eastern Potato Garlic Dip
5 large Yukon Gold potatoes, peeled and cubed (4-1/2 cups)
4 large cloves garlic, crushed through a garlic press
3 Tbsp. extra virgin olive oil
3 Tbsp. mayonnaise
salt and pepper to taste
1/2 tsp. za’atar spice, plus extra for garnish

Fill a 5-quart pot full of cold water and 1 tsp. kosher salt. Add cubed potatoes. Bring to a boil and boil over medium high heat for 15-20 minutes until potatoes are soft. Drain potatoes in a colander, then return them to the pot and place the pot on low heat to dry out the potatoes for about 3 minutes. Pour potatoes into a mixing bowl. Add garlic, oil, mayonnaise, salt and pepper. Mix until it blends like mashed potatoes. Taste and adjust salt and pepper to your liking. Remove bowl from the mixer and fold in za’atar. Pour into a serving bowl and sprinkle additional za’atar as a garnish. Serves 4-6.

Toasted Herb Lavash
1 piece of square lavash or 1/2 large oval lavash
1 Tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1/2-3/4 tsp. dried thyme
1/2 tsp. dried Greek oregano
3/4 tsp. ground sumac

Preheat broiler on low setting. Place piece of lavash on a half-sheet baking pan. Brush bread with the olive oil, then sprinkle the bread with kosher salt, thyme, oregano, and, lastly, the sumac. Broil for 1 minute or longer until the edges are a bit crispy and the bread is sizzling in the middle. Remove to a wire rack to cool slightly. The bread with get more crisp and cracker-like as it cools.

Note: You can buy za’atar in Middle Eastern markets but I prefer to make my own. Here are the two recipes I use.

Recipe #1:
1/2 c. ground sumac
1/2 c. dried thyme
1 Tbsp. toasted sesame seeds
1 tsp. kosher salt

Recipe #2:
1/2 c. ground sumac
2 Tbsp. dried thyme
1 Tbsp. dried Greek oregano
1 Tbsp. dried marjoram
1 Tbsp. toasted sesame seeds
1 tsp. kosher salt



This entry was posted in Appetizers, Breads, Dairy-free, Vegetables, Vegetarian. Bookmark the permalink.

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