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What grew over two centuries as a family heritage of pressing locally sourced olives from the northern hilly Beino landscape took on a full modernistic vocation in 2004, giving rise to Olive Trade and it's coveted Zejd brand.

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INGREDIENTS
Dough:
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1 tsp dry instant yeast
  • 3 Tbsp olive oil
  • 1 cup water
Filling:
  • 1/2 cup zaatar mix
  • 1/3 cup extra virgin olive oil
INSTRUCTIONS
  1. In a small bowl, combine all dough ingredients until a soft dough forms. Adjust the flour-liquid ratio if needed.
  2. Cover the bowl and set it aside in a warm place for about 45 mins or until the dough doubles in size.
  3. When dough has risen, preheat your oven to 200°C. Transfer the dough to a floured surface and roll into a rectangle.
  4. Spread the zaatar mix all over the dough, roll it and cut the rolls evenly
  5. Bake at 180°C for about 20 mins or until golden
 

Recipe uses this product

INGREDIENTS

Dough:

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1 tsp dry instant yeast
  • 3 Tbsp olive oil
  • 1 cup water

Filling:

  • 1/2 cup zaatar mix
  • 1/3 cup extra virgin olive oil
INSTRUCTIONS
  1. In a small bowl, combine all dough ingredients until a soft dough forms. Adjust the flour-liquid ratio if needed.
  2. Cover the bowl and set it aside in a warm place for about 45 mins or until the dough doubles in size.
  3. When dough has risen, preheat your oven to 200°C. Transfer the dough to a floured surface and roll into a rectangle.
  4. Spread the zaatar mix all over the dough, roll it and cut the rolls evenly
  5. Bake at 180°C for about 20 mins or until golden

 

Recipe uses
this product

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