Za'Atar Straws & Garlicky Yogurt Dip - cooking recipe

Ingredients

STRAWS
1/2 cup flour, for rolling pastry dough
1/2 lb chilled puff pastry
2 tablespoons extra virgin olive oil
3 -4 tablespoons za'atar spice mix
EGG WASH
1 egg, whisked with
2 tablespoons water
GARLICKY YOGURT DIP
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 cup thick Greek yogurt or 1 cup labneh
1 tablespoon flat leaf parsley, finely chopped

Preparation

MAKE GARLICKY YOGURT DIP:
Take garlic and salt, and mash to a paste against cutting board with the flat side of a large knife.
Ina a serving bowl mix garlic mash with thick yogurt or labneh and stir in parsley.
MAKE STRAWS:
Preheat oven to 375\u00b0F
Flour a work surface and a rolling pin.
Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8x12\"x1/8\"thick.
Arrange pastry so that it's horizontal and trim edges even.
Brush pastry all over with olive oil.
Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book.
Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with.
As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar.
Roll with the pin a few times to seal.
With a sharp knife, cut pastry lengthwise into 1/3\" strips.
Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets).
Dab tops of strips lightly with egg wash.
Bake straws until medium golden brown, 12 to 15 minutes.
Let cool 1 minute, then loosen gently from sheet with spatula.
Serve warm or cool, with Garlicky Yogurt Dip.