Za'atar Rolls Schnecken
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Za’atar snails: The delicious party snack

Za’atar is a really fine thing. Whether as manakish (za’atar bread), on labneh or simply for dipping in olive oil – the mixture of thyme, sesame and sumac is a real all-rounder of oriental cuisine. And now – let’s make finger food out of it, which your friends will definitely ask you for …

What’s better at a party than a whole buffet full of finger food? That’s right! Finger food that you don’t know yet, but somehow looks familiar.

With this recipe, I am leaving familiar territory and daring to experiment. Frankly, it is not a classic Lebanese recipe, but a fusion. I took my cue from pizza buns and replaced the pizza stuff with the zatar mixture from the manakish recipe. Buahahaha!

I then served the result to a friend. Her comment was: “OMG om Nom Nom Nom Rafik Nom om Nom …” or something like that. Unfortunately, I couldn’t understand her very well. I think it went down quite well.

So for the next celebration, I’ll definitely have a whole load of these lovely rolls – perhaps in combination with a fresh labneh dip?

Recipe for Za’atar snails

Za'atar Rolls Schnecken
Print Recipe Rezept speichern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 25 Piece
Calories 107


For the dough (you can of course also shorten with ready-made yeast dough)

  • 500 g Flour
  • 7 g Dry yeast
  • 80 ml  Olive oil
  • 50 ml Milk
  • 260 ml Water  lukewarm
  • 1,5 TSP  Salt
  • 1 TSP  Sugar

For the za'atar mixture


Yeast dough

  • Dissolve the sugar in lukewarm water, add the dry yeast and leave to stand for approx. 10 minutes.
  • Then knead a dough with all the dough ingredients. You should knead the dough for a good 20 minutes.
  • Place the dough in a large bowl, cover and leave to rise at room temperature for approx. 90 minutes.

Za'atar mass

  • Peel and finely dice the onion.
  • Mix the zatar, onions, salt and olive oil to a paste.

Za'atar snails

  • Preheat the oven to 225 °C convection oven.
  • Dust the work surface with a little flour and place the dough on it.
  • Divide the dough into quarters and knead again carefully, adding a little flour if necessary, and set aside.
  • Roll out the four pieces of dough one after the other into thin squares and spread the zatar mixture on top. It is important to leave an approx. 3 cm wide border.
  • Roll up the dough surface into a roll and carefully cut off approx. 3 cm wide slices with a sharp knife.
  • Lay out the slices with the cut surface on a baking tray lined with baking paper (caution: leave enough space between the slices).
  • Bake the za'atar buns in a hot oven for approx. 12 minutes.


You can serve the za’atar snails warm or cold.
Recipe contains affiliate links. 


Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 41mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg

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