French butter cookies (sables) are topped with the Middle Eastern spice blend za'atar for a savory-sweet snack that would be great as an hors d'oeuvre with wine.
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Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini.
Tender lamb chops, coated in Middle Eastern Za'atar, cook in minutes on the grill and become a simple, exotic, classy appetizer. So simple and fast, no one will believe you just transported them halfway around the world.
Week two in my unorthodox treatment of za'atar continues with this recipe for za'atar-seasoned fried chicken. It's a simple preparation: dip in buttermilk, roll in flour, fry in a cast iron pan. But the flour is doctored with a good dose of za'atar, a blend of salt and sumac and sesame: only thyme breaks up the consonance of the mix.
Za'atar, as with most Arabian and North African spice blends, comes in many iterations: maybe as many as there are grandmothers cooking in the area today. This recipe coats salmon in the blend for a Middle Eastern kebab, served with a simple lemon yogurt sauce.
Just because I like my white bean spread simple doesn't mean I like it boring. My favorite seasoning is za'atar, a blend of dried herbs (usually thyme, sometimes with others), sesame seeds, and spices like sumac.
Learn more about za'atar here » Za'atar is a great last-minute seasoning on all sorts of starchy foods, such as rice. I like to make a pilaf using za'atar in two stages: First, it's toasted with the rice in olive...