By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
This flavorful and versatile spice blend is the newest addition to our ongoing collaboration with the CRDL. While I do have an actual recipe for you this month, my suggestion for this seasoning is that you try it several different ways. As is often true of seasoning blends, there are many variations on the ingredients. The flavors of this particular blend are herbaceous, savory, and a bit tangy. It contains hyssop, thyme, sumac, sesame seeds, and sea salt. You can also check out my video here for more information on za’atar.
The classic way to eat za’atar is very simple. Just grab a piece of pita bread, dip it in olive oil, dip it in za’atar, and enjoy. Because I rarely sit at a table to eat and was afraid of spilling olive oil on my couch, I’ve found it easier to simply drizzle the pita with olive oil, sprinkle on a generous pinch of za’atar, and snack away! While it can be eaten at any time of day I’ve particularly enjoyed this as an addition to my breakfast routine.
I also tried the blend on pieces of cod (about 1 tsp per serving, with 1/2 tsp sprinkled on each side), on toasted flatbread (see recipe below), and on yogurt with a touch of olive oil. I even tried spritzing that crescent roll dough that comes in a tube with olive oil and sprinkling on za’atar before rolling them up and baking. All of them were very satisfying. There are MANY other ways to use za’atar and I look forward to giving them a try as well. Here are a few suggestions to get you started:
- Toss with potatoes and olive oil and roast
- Roast or saute with cauliflower and chickpeas, finish with a spritz of lemon
- Combine with oil and vinegar for a homemade salad dressing
- Use as a rub on lamb, chicken, or fish
- Mix into breading for meat or veggies before frying
- Sprinkle on scrambled eggs
- Use as a seasoning for popcorn
- Sprinkle over hummus before dipping veggies or pita chips
- Mix with sour cream or Greek yogurt for a creamy dip
- Top sliced avocados, tomatoes, or cucumbers for a yummy snack
- As a topping or mix-in when baking bread
- 1 piece pita or lavash
- about 1/3 cup greens (I used arugula but spinach would be good too)
- 6 cherry tomatoes, halved
- 3 Tbsp crumbled feta cheese
- 1 Tbsp sliced almonds or pine nuts
- 1/2 Tbsp oilve oil
- 1 tsp za’atar
Preheat oven to 400F. Place the pita on parchment paper on a baking sheet. (If you don’t have parchment paper just place it directly on the baking sheet, do not spray with cooking oil.) Brush or spread the olive oil on the bread in an even layer. Top evenly with greens, tomatoes, almonds, and feta. Sprinkle za’atar over the top and place in the oven. Bake at 400F for approximately 8 minutes, turning once if needed for even cooking. Cut into quarters and enjoy. Serves one.