Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully peel 3 firm ripe plantains and slice them into 0.5-inch thick rounds.

2. 2

   In a shallow bowl, combine 0.75 cup all-purpose flour, 0.25 cup cornstarch, 1.5 tablespoons za'atar, 1 teaspoon sumac, 0.75 teaspoon garlic powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper until thoroughly mixed.

3. 3

   Dredge each plantain slice generously in the seasoned flour mixture, ensuring it is fully coated, and gently shake off any excess.

4. 4

   Heat 4 cups of vegetable oil in a deep heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).

5. 5

   Carefully fry the coated plantain slices in batches for 3-4 minutes per side, or until golden brown and crispy, ensuring not to overcrowd the pot.

6. 6

   Remove the fried plantains with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

7. 7

   For the optional dipping sauce, whisk together 0.75 cup plain full-fat yogurt, 3 tablespoons tahini, 1.5 tablespoons fresh lemon juice, 2 minced cloves of garlic, and 2 tablespoons of finely chopped fresh mint with a pinch of salt in a small bowl.

8. 8

   Serve the warm Mouz Maqli bel Za'atar with the prepared garlic-mint yogurt dip on the side.