Zaatar granola cup

You’ve never had a Zaatar granola quite like this. In the middle east, This granola is seasoned with Zaatar, an earthy blend of dried herbs and sesame seeds. It’s topped with some sun-dried tomatoes, then layered in the shape of a tart cup with tangy, thick labneh, a drizzle of olive oil; and pomegranate.  

 

The layer of labneh brings out an authentic Middle Eastern treat, some chopped cucumbers balances beautifully with the labneh! Sprinkle some sumac and garnish with some fresh mint leaves to die the look together!

To start with out, first Preheat oven to 350 degrees Fahrenheit | 175 degrees Celsius. Measure out the zaatar Granola to a bowl. 

 

 

Whisk together an egg in the mixture and stir to combine. Mix well until moist. 

 

Grease a muffin tin with 12 cups, coating each cup well so that the granola mixture does not stick to the bottom .

 

Divide the granola mixture into 12 cups , filling each tin cup, don’t over fill the tray so that you leave enough room to press down the mixture evenly.

 

Use the back of a spoon to press the granola and shape it into cups evenly across the pan and up the sides.

Press about 3 to 4 tablespoons of the granola mixture into 12 muffin cups. Place in the refrigerator for 10 minutes.

bake  at for 10 minutes at 350 degrees Fahrenheit | 175 degrees until slightly brown. 

 

Ones baked, let it rest in the muffin tin for 10 minutes,  Allow them to completely cool in the pan before removing. Use a small knife or the back of a spoon to gently release the sides of the crust, working carefully around each side,  remove them from the pan, The crust should be crisp on the sides and hold together, but they will be very delicate.  Once completely cooled, cover with a plastic wrap and store in an air-tight container until ready to serve. However, it tastes better when fresh.

     

For the filling: In a bowl, mix Labneh, sun-dried tomatoes, salt, pepper, and olive oil. Taste and adjust the flavor as needed. 

 

Fill the zaatar cups right before serving and top with cucumber, pomegranate, mint leaves, and sprinkle with sumac.

 

Zaatar granola cups with Labneh

Yields: 12 cups 

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients:

For the cups:

3 cups Zaatar Granola

2 Egg whites or 1 whole egg

Olive oil for brushing

For the filling:

2 cups Labneh

3 sun-dried tomatoes, finely chopped

2 to 4 tablespoons olive oil

Salt and pepper to taste

For the toppings:

2 cucumbers chopped

Pomegranate

Salt and pepper to taste

Mint leaves 

Sumac

 

Directions:

1. Preheat oven to 350 degrees Fahrenheit | 175 degrees celsius.
2. Add zaatar Granola to a bowl along with an egg. Mix well until moist.
3. Grease a muffin tin with 12 cups. Divide the granola mixture into 12 cups. Use the back of a spoon to press the granola and shape it into cups.
4. Place in the refrigerator for 10 minutes and then bake for 10 minutes until slightly brown.
5. Let it rest in the muffin tin for 5 minutes, and then carefully remove it to a wire rack to cool completely.
6. Once completely cooled, cover with a plastic wrap and store in an air-tight container until ready to serve. However, it tastes better when fresh.
7. For the filling: In a bowl, mix Labneh, sun-dried tomatoes, salt, pepper, and olive oil. Taste and adjust the flavor as needed.
8.   Fill the zaatar cups right before serving and top with cucumber, pomegranate, mint leaves, and sprinkle with sumac