Make your own Zaytinya Brussels sprouts that taste just like the classic Washington, D.C. restaurant! Crispy, creamy, and full of mediterranean flavor! A healthy side dish that makes for a well-rounded, vegan dinner option.
What is Zaytinya?
I'll be the first to admit -- this title will not make much sense to the vast majority of my readers.
I live in the Washington, D.C. area and throughly enjoy visiting a popular Mediterranean restaurant, Zaytinya. The menu is well regarded as one of the most high quality small-plate offerings in the city...and for good reason! I've mentioned before my affinity for this kind of food, in large part due to the multitude of vegetarian options.
OK, so what are Zaytinya Brussels Sprouts?
Every time I visit, their "Brussels Afelia" dish is the first thing I order. Crisp, somewhat charred leaves doused in a creamy, slightly tangy white sauce and sprinkled with jewels of ruby-red pomegranate arlis? YES PLEASE.
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Eager to try out my own version of Zaytinya Brussels sprouts, I scoured the internet for possible interpretations. I did not want to completely fry the sprouts (although, this would be delicious) and I was hoping to keep things plant-based.
How can I make a restaurant-quality dish at home?
I was pleasantly surprised with how easy this dish was to recreate! Toasted coriander is key to the well-rounded flavor here, really don't recommend leaving it out.
This is tastiest when serve immediately after preparing. If you are aiming to reheat, you can broil the sprouts by themselves for a few minutes until crisp again.
If you're one of those people who thinks they will never like Brussels sprouts, I really encourage you to give this recipe a go. And if you're ever in D.C., let me know so I have an excuse to visit Zaytinya again.
Zaytinya Brussels Sprouts (Brussels Afelia)
Ingredients
- 1 lb Brussels Sprouts rinsed and halved
- 1 TBS avocado oil or other high-heat oil
- olive oil used throughout
- 1 teaspoon coriander seeds
- Salt and pepper
- ½ cup plain non-dairy yogurt
- 5 TBS mix of pomegranate arils pine nuts, craisins (whatever you have on hand!)
Instructions
- Heat a cast iron skillet to high. Once hot, add avocado oil and Brussels sprouts. Sear sprouts until slightly blackened, stirring throughout. This will take 7 - 12 minutes. Season with a little salt and pepper. Once leaves are nice and burnt, remove sprouts from pan and set aside.
- Add coriander seeds to hot skillet and toast for 1 -3 minutes, until fragrant. Dump seeds in a small bowl and crush with the back of a spoon, until partially pulverized.
- In another small bowl use a fork to whip together yogurt, 1 TBS olive oil, and a dash of salt and pepper. Set aside.
- On a large serving tray, assemble sprouts with dollops of yogurt sauce. Sprinkle coriander seeds throughout and top with a few TBS pomegranate arlis, craisins, and pine nuts. Enjoy!
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Kaly says
Just made this and it turned out excellent! My family and I are big fans of Zaytinya restaurant. After moving back to the West coast, I really missed their take on Brussel sprouts but I'm really glad to have stumbled on this recipe to recreate them at home! I made a slight change to the recipe and substituted the Greek yogurt with labneh. Labneh is a doubly strained yogurt that has a thicker consistency (similar to whipped cream cheese) so I added a few tablespoons of water along with the ingredients listed to help make it into a sauce. Although a little more pricey and harder to find, it gives the dish an additional nice tart but creamy taste. Thank you for sharing!
Emily says
Hi Kaly, thank you so much for sharing this! That's a great substitution idea and I am so glad you mention it. -Emily
Tracy says
I can't stop eating these!! Thank you for the recipe!
Jill says
These taste just like the restaurant!
mp says
Unfortunately, this recipe didn't work for me. Maybe the type of yogurt I was using wasn't right, but it didn't taste like the original. They were a little too charred for my liking.
Emily says
Hi MP, I'm sorry to hear that! Thank you for letting me know. Would you mind sharing what kind of yogurt you used? I am happy to help troubleshoot. Also, I encourage you to try cooking them for 5-7 minutes instead of 7-12.
Daniel says
You are phenomenal!!!!
Emily says
I appreciate you reading, Daniel! 🙂 Thank you!
Lucy says
so glad I found this recipe! live in d.c. and am really missing Zaytinya amidst corona virus closures. excited to make these at home -- thanks!
Emily says
Thanks so much for reading Lucy, please let me know what you think! I miss Zaytinya also 🙂
Joyce says
We were at Zaytinya yesterday and fell in love with this dish. I started looking for the recipe online and stumbled on your Website. I can’t wait to make it. Thanks for sharing.
Emily says
I am really happy you found it Joyce--it is my favorite dish also!
Dave says
Was searching for a Brussel sprouts and yogurt recipe because of Zatinya and found this. Thanks so much.
Emily says
Thank you for trying it, Dave!
Betsy says
I’ve never gone, let’s go together!
Emily says
I would love that! Thanks for reading Betsy!
Keely says
YUMMM!
Emily says
Yay thanks Keely!