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on the occasion of the special kitchen edition of Madame FigaroOreli Saada opens the doors to her apartment and shares her recipe for za’atar flutes.
Singer, director and now culinary author. Oreli Saada opens her kitchen doors for a special kitchen edition Madame Figaro, is currently available on newsstands. A chance to share a recipe that smacks of his first summer job, Preparation of the sun (1). In an eclectic setting, he prepares za’atar flutes seasoned with thyme, rosemary and sesame. Bites are on repeat this summer, ideal for an aperitif dinner. The rest is in the pictures.
Recipe for Za’atari Flutes by Aurelie Saada
Ingredients
- 500 g of flour
- 1 package of baker’s yeast
- 1 egg yolk
- 200 ml of lukewarm water
- 50 g of sugar
- 80 ml of oil
- 11 g of salt
- Thyme
- Rosemary
Steps
- Pour the baker’s yeast into the salad bowl
- Add lukewarm water and sugar, mix and let it sit
- Add flour, oil and salt
- Knead the dough, cover with a cloth and leave for 1-2 hours
- Design of flutes
- Brown the flutes with egg yolk and add thyme, rosemary, za’atar, a little sesame and coarse salt.
- Bake for 10 to 12 minutes at 180°C
- Taste
(1) Making sunBy Aurélie Saada, Hachette Pratique Editions, 208 pages, €39.95.
Source: Le Figaro
