If za’atar is within reach, anyone can make delicious food at the drop of a hat. The possibilities are endless: Za’atar Olives, Za’atar and Labneh, Za’atar Tomato Sauce with Grilled Meat, Za’atar Bread, and Za’atar Pizza are only a few ways to use this versatile ingredient. I almost have my Za'atar Chicken recipe ready to post.
Za’atar is valued for more than great taste. “Who for forty days eats powdered dried leaves of za'tar fasting can be harmed by no serpent.” If the worst happens and you’re bitten by an asp or stung by a scorpion, za’atar cures “the bitings and the stings of venomous beasts." A Bethlehem proverb teaches, “Thyme and oil lead to the prosperity of the home.” Even more importantly, “eating za'atar improves your memory and makes you more intelligent.”
So what is za’atar?
A. An herb blend
B. Savory
C. Thyme
D. Oregano
E. Biblical hyssop
F. All of the above
The answer is “(F) All of the above.”
Za’atar (ZAHT-ar) is a class of herbs, and includes members of the thyme, oregano, and savory families. Za’atar is also a Middle Eastern herb blend, containing one or more of the za’atar herbs. As with many centuries-old dishes, za’atar blend has many regional and familial variations.
Disparity in za’atar’s spelling is pervasive; za’atar, za’tar, zatar, zahtar, satar, zahatar, and za’ater are all used. The spelling confusion is easy to explain. Za’atar is an Arabic word (الزعتر). Like Greek and other languages that don’t use the Roman alphabet, Arabic is inconsistently transliterated into English.
Some experts claim the herb za’atar is only one specific type of savory; others claim with equal vehemence it’s one specific type of oregano. Both may be right, but only for the region or family they’re writing about.
No matter its local or historical usage, “za’atar” has come to be a generic term used in the Middle East for a group of similarly-flavored members of the herb genus Lamiaceae. Za’atar herbs grow in the same habitat and have similar appearances. These practical factors may have led Middle Easterners to use one word for all the plants.
Linguistic confusion over “za’atar” is not unique to Arabic. In Turkish, the plant groups Origanum, Thymbra, Coridothymus, Satureja, and Thymus, generically called za’atar in Arabic, are all referred to as “kekik.”
Scientific analysis supports the pragmatic use of one word to refer to a plant group rather than a single plant. Gas chromatography and mass spectrometry show “the chemical profiles of the specific chemotypes of Satureja thymbra L. and Thymbra spicata L [a]re very similar. They are also very similar to those of the chemotypes of Coridothymus capitatus and Origanum syriacum.” [These four herb species are all called za’atar.]
Adding to the confusion, each za’atar herb is known by more than one name:
· Coridothymus capitatus aka Thymus capitatus aka Satureia/Satureja capitata (conehead thyme, headed savory, Persian hyssop, za’atar parsi, Spanish oregano)
· Origanum maru aka Origanum syriacum/cyriacum aka Marjorana syriaca (Biblical hyssop, Lebanese oregano, Syrian oregano, Egyptian marjoram)
· Satureja/Satureia thymbra (Roman za’atar, za’atar rumi, pink savory, barrel sweetener; in Greek, Θρούμπι, Τραγορίγανη)
· Thymbra spicata (spiked thyme, donkey hyssop, desert hyssop)
There are also several varieties of commercially available za’atar blends. For example, according to Paula Wolfert, “The taste of a za’atar mixture can be herbal, nutty, or toasty. …’Israeli’ is a pale green blend of pungent herbs that includes the biblical hyssop, along with toasted sesame seeds and sumac. The ‘Syrian’ blend, the color of sand, has a decidedly toasty flavor. The ‘Jordanian’ blend is dark green and very herbal, with some turmeric.” These aren’t the only za’atar blends; each spice merchant and family has a unique formula.
Before creating my own za’atar blend, I bought and tasted several commercially available varieties. I experimented with diverse combinations of herbs trying to best approximate the flavor of my favorite commercial brand. I also read as many English-language za’atar recipes as I could find.
For the herbal flavor in za'atar blend, many North American recipes use only dried domestic thyme, or a mixture of domestic thyme and domestic marjoram. These recipes, when tasted side by side with imported za’atar blends, tasted bland to me. I discovered that Greek oregano (preferably, but not necessarily, wild-harvested and sold on the stem) is key to creating flavorful za’atar in Alaska. Greek oregano’s spicy flavor, when tempered by combining it with dried wild or domestic thyme, approximates the flavor of authentic za’atar blend.
For anyone interested in growing their own, the various plants referred to as za’atar can be purchased from Well Sweep Herb Farm or Mountain Valley Growers. Although they’re tasty, keep in mind that most domestically grown herbs don’t have the flavor of their wild progenitors. There’s nothing like scarce water, poor soil, and hot sun for developing flavor.
For those who live where there are Middle Eastern markets or specialty stores, by all means buy ready-made, preferably imported, za’atar. You can also order za’atar blends online.
In Anchorage, you can buy sumac, a key ingredient in my za’atar blend, at Sagaya, City Market, and Summit Spice. Summit Spice sells its own Anchorage-made za’atar blend in tiny packets using marjoram, thyme, sumac, and sesame seeds. Summit also has a product labeled “Greek oregano,” which they tell me may be grown on farms in Greece or Turkey, depending on the shipment. 
Za’atar Herb Blend
Because za’atar has so many uses, I make a lot at one time: 1/2 cup oregano, thyme, and sumac, 1/4 cup sesame seeds, and 1 Tbsp. salt. The sumac, which has a sour taste akin to lemon, is what gives za'atar its red color.
1 part dried Greek oregano, preferably wild-harvested
1 part dried thyme
1 part ground sumac
1/2 part white sesame seeds
Salt to taste
Grind the oregano and thyme in a spice grinder or blender, making sure it’s free of sticks and stems. Put the herbs in a glass jar with a tight sealing lid. Add the sumac, sesame seeds, and salt and shake well to thoroughly combine. Put on the lid and close it tightly. Store away from heat and light.
Za’atar Olives
Made entirely with pantry staples, Za’atar Olives are easy to prepare and make a great last-minute appetizer. Especially when warm, Za’atar Olives are an addictive treat.
2 cups Kalamata olives
1/2 cup olive oil
3 Tbsp. Za’atar Herb Blend (see recipe above)
Rinse the olives and dry them well. Put the olives and olive oil in a small saucepan, bring the olive oil to a simmer, and simmer the olives for 15 minutes. Stir in the Za’atar Herb Blend and simmer for 5 minutes. Serve warm or at room temperature.
Za’atar Flatbread (Mana’eesh bi Za’atar)
Makes 12 6” flatbreads
When I have breakfast with Marie, an Armenian friend who was born and raised in Beirut, she always serves Mana’eesh, olives, tomatoes, cucumbers, and cheese. Breakfast at Marie’s was my first introduction to za’atar; it's been a part of my repertoire. To make it from scratch, I use my Palestinian friend Salwa’s recipe for pita bread, and top it with Za’atar Herb Blend and olive oil. Although Marie serves this for breakfast, we eat it for a snack, for lunch, or as part of an appetizer spread. If you’re cooking for a small family, like I do, use half the dough for Mana’eesh and the second half for Za’atar pizza (see recipe below).
Dough:
2 1/2 cups lukewarm water
1 Tbsp. yeast (1 packet)
1 tsp. sugar
1 Tbsp. salt
6 – 7 cups all-purpose or bread flour
Topping:
1/2 cup olive oil
1/2 cup Za’atar Herb Blend (see recipe above)
Make the Dough: Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let sit for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.
Put the kneaded dough in an oiled bowl to rise, cover the bowl with plastic wrap and a dish towel, and put it in a warm spot. Let the dough rise for 1 hour, or until it has doubled in size.
Preheat the oven to 500°F.
Divide the dough into 12 pieces and pat each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims; 6 dough rounds fit on a half-sheet pan. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.
Make the Topping: Mix together the olive oil and Za’atar Herb Blend.
Assemble and Bake the Flatbreads: Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 Tbsp. each, and spread it evenly over the flatbreads’ tops. Bake the flatbreads, one baking sheet at a time, for 8-10 minutes, or until the flatbreads are golden. Serve immediately.
Note: Mana’eesh can be made ahead and rewarmed just before serving. To rewarm, stack the Mana’eesh, topping side to topping side, and wrap in aluminum foil. Put in a 300°F oven for 5-10 minutes, or until they are warmed through.
Za’atar with Labneh (Yogurt Cheese)
Makes 3/4 cup
Plain Labneh goes really well with Za’atar Flatbreads. For garlic fans, mix 1-2 cloves puréed garlic into the cheese (an easy way to purée the garlic is with a standard Microplane rasp grater). Usually, I let the yogurt drain into the sink. If I’m feeling ambitious, I let it drain into a bowl and use the liquid to replace some of the water when I’m making bread dough.
2 cups plain yogurt, preferably whole milk
Pinch of salt
Za’atar Herb Blend (see recipe above)
Olive oil (optional)
Line a strainer with a paper towel. Mix a little salt into the yogurt and dump the salted yogurt into the paper-towel-lined strainer. Let the yogurt drain for 4 hours or overnight.
Spread the yogurt on a plate, sprinkle with Za’atar Herb Blend to taste, and drizzle with olive oil (if using). Serve with crackers, pita chips, or triangles of pita bread.
Za’atar Pizza
Makes 12”-15” pizza
Extra Za’atar Tomato Sauce is a great way to dress up grilled chicken, lamb, or pork (see recipe below); it also may be frozen for future pizzas. The amount of Aleppo or red pepper depends on how spicy you like your food. Pick either Topping#1 or Topping #2 or, if you want to try them both, make the full amount of Za’atar Flatbread dough.
1/2 recipe Za’atar Flatbread dough (see recipe above)
Za’atar Onion Topping (Topping #1):
1/2 cup thinly sliced onions
1/4 cup chopped parsley
2 Tbsp. olive oil
2 Tbsp. Za’atar Herb Blend (see recipe above)
2 tsp. minced garlic
1/4 – 1/2 tsp. Aleppo pepper or 1/8 – 1/4 tsp. crushed red pepper (optional)
1/2 cup crumbled feta cheese
Za’atar Tomato Sauce (Topping #2) (makes enough sauce for 2 pizzas):
1 14.5 ounce can diced tomatoes, preferably fire-roasted
2 tsp. finely minced or puréed garlic
2 Tbsp. Za’atar Herb Blend (see recipe above)
1/2 – 1 tsp. Aleppo pepper or 1/4 – 1/2 crushed red pepper (optional)
1 Tbsp. olive oil
1/2 cup water or white wine
Salt
Freshly ground black pepper
1/2 cup thinly sliced onions
1/2 cup crumbled feta cheese
Shape the Pizzas: Shape the dough into a 12-15” round; the exact size depends on how thick you like your pizza crust. Place the dough on a pizza pan or baking sheet with rims. Use your fingers to dimple the top of the pizza, and let it rest for 20-30 minutes.
Preheat the oven to 500°F.
To Make Topping #1: Mix together all the topping ingredients except the crumbled feta.
To Assemble Pizza with Topping #1: Spread the topping mix over the pizza. Sprinkle the crumbled feta over the topping.
To Make Topping #2: In a saucepan, mix together the tomatoes, garlic, Za’atar Herb Blend, Aleppo pepper, olive oil, and water or wine. Bring to a boil, turn down the heat, and simmer for 15 – 20 minutes, or until the sauce is very thick. Taste and add salt or freshly ground black pepper, as needed.
To Assemble Pizza with Topping #2: Spread half the tomato sauce over the pizza to cover it (use more if you like saucy pizzas). Save any extra tomato sauce for another purpose. Evenly distribute the onions over the tomato sauce and sprinkle with crumbled feta.
Bake the Pizza: Turn the oven down to 450°F. Bake the pizza for 25-30 minutes or until the crust is nicely golden. Serve immediately.
Grilled Pork Steak with Za’atar Tomato Sauce
Serves 4
Za’atar Tomato Sauce goes equally well with grilled lamb or chicken. The sauce is identical to the one used for Za’atar Pizza (see recipe above). For the same reason that brining improves the flavor of pork chops, salting meats well in advance of grilling makes them taste much better. If you can only find large pork steaks, buy 2 and cut them in half.
Meat:
4 pork steaks
Salt
Freshly ground black pepper
Za’atar Tomato Sauce:
1 14.5 ounce can diced tomatoes, preferably fire-roasted
2 tsp. finely minced or puréed garlic
2 Tbsp. Za’atar Herb Blend (see recipe above)
1/2 – 1 tsp. Aleppo pepper or 1/4 – 1/2 crushed red pepper (optional)
1 Tbsp. olive oil
1/2 cup water or white wine
Salt
Freshly ground black pepper
Prepare the Meat: Rinse the steaks and dry well. Season both sides with salt and plenty of freshly ground black pepper. Let sit at room temperature while you make the sauce.
Make the Tomato Sauce: In a saucepan, mix together the tomatoes, garlic, Za’atar Herb Blend, Aleppo pepper, olive oil, and water or wine. Bring to a boil, turn down the heat, and simmer for 15 – 20 minutes or until the sauce is the thickness you prefer. Taste and add salt or freshly ground black pepper, as needed.
Cook the Meat: Grill the pork steak over a medium hot fire or in a grill pan on top of the stove. Turn the meat regularly until it is just done; be careful not to overcook it. Serve immediately with Za’atar Tomato Sauce spooned over.
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This is my entry for Weekend Herb Blogging, which I am hosting this week at Mediterranean Cooking in Alaska.
Friday, February 27, 2009
All About Za'atar with Recipe for Za'atar Herb Blend and 5 Recipes for Using Za'atar
Monday, February 16, 2009
The Language of Baklava by Diana Abu-Jaber with Recipe for Jordanian Kofta and Yogurt Sauce (Ιορδανικό Γιαουρτλού Kεμπάπ)
Diana Abu-Jaber grew up in the environs of Syracuse, New York during the 1960s and 1970s. She shares the dominant cultural references of all Americans her age. Her mother and influential maternal grandmother are Americans, their distant heritage “Irish, German, maybe Swiss?”
Abu-Jaber’s father is from Jordan; his heritage Bedouin and Palestinian. His large, loud, exuberant family, many of whom lived in or near Syracuse, was a constant in Abu-Jaber’s life. At home and in her lunchbox, Abu-Jaber ate Middle Eastern food. This food and her Arabic name, so unlike her pale skin and murky green eyes, set her apart from her schoolmates.
When Abu-Jaber was in grade school, her family moved to Jordan. In Jordan, it was her pale skin that set her apart. The smells and sounds and experiences of life in a crowded Middle Eastern city woke up senses Abu-Jaber hadn’t known in America. Just as her heart began to beat with the rhythm of Jordanian life, Abu-Jaber’s family moved back to America.
“America is a cold breeze that snaps us awake … We’ve left Jordan, with its lush winds, dust, and sun-stained air. When I wake in a hotel bed on the first morning back in America, I’m dazed by a blankness around me: the sleekly painted walls, the air slack without the scents of mint, olive, and jasmine, and an immobilizing silence. I close my eyes and conjure the songbirds Mrs. Haddadin kept in a gold cage hanging from a tree branch; the wobble of Munira’s singing as she dashed a broom through the courtyard. … We’ve returned to Syracuse, to a split-level house that does not have another family living in the upstairs apartment or a communal courtyard or thick hedges of mint.”
In her 2005 memoir, The Language of Baklava, Abu-Jaber describes her rootless journey to adulthood. She struggles to connect with her American and Jordanian cultures, often standing as an outsider to both.
Abu-Jaber grew up in a family of storytellers: “To me, the truth of stories lies not in their factual precision, but in their emotional core. Most of the events in this book are honed and altered in some fashion, to give them the curve of stories. Lives don’t usually correspond to narrative arcs, but all these stories spring out of real people, memories, and joyously gathered and prepared meals.”
The essential truths and complexities of Abu-Jaber’s relationships to her family and twin cultures, as revealed through her stories, are captivatingly real. By book's end, we understand Abu-Jaber’s American and Jordanian heritages are inseparably bound in her heart and soul.
In telling her family's stories, Abu-Jaber reveals universal truths about the immigrant experience in America. Like millions upon millions of immigrants who've given strength and diversity to their adopted homeland, Abu-Jaber’s family, many of whom are Arab and some of whom are Muslim, is inextricably woven into the fabric that makes up America. None of these immigrants, or their descendants, can be categorically ejected or rejected without leaving an irreparable hole.
In other words, there is no “us” and there is no “them.” As Abu-Jaber wrote in the Washington Post, “The world is a place of nuance, flux, hardship and complexity: We all live together in it. The real safety will come from learning how to live together better, not from trying to push others out.”
For me, Abu-Jaber’s book had special resonance. The Language of Baklava is, in many ways, a love letter to Abu-Jaber’s father. I began reading it in a nursing home, by the bedside of my ill father who, briefly and terrifyingly, didn’t recognize me. The veil of sadness through which I read The Language of Baklava made its message of paternal love particularly poignant.
I returned home from visiting my father emotionally drained. That night, I cooked some of Abu-Jaber’s recipes for my husband. As we greedily piled our plates with Jordanian Kofta and garlicky Yogurt Sauce, I experienced anew the relationship between food and love that inspired The Language of Baklava.
Jordanian Kofta and Yogurt Sauce (Ιορδανικό Γιαουρτλού Kεμπάπ)
Serves 4 as a meal or more as an appetizer
Adapted from The Language of Baklava by Diana Abu-Jaber
These taste best when cooked over a grill (in winter, we grill in our fireplace), but can also be made on a stovetop grill pan. To serve as an appetizer, make smaller kebabs by dividing the meat into 16 equal pieces rather than 8. Serve with Tomato, Cucumber, and Onion Salad, feta cheese, Kalamata olives, and warm pita bread.
Sausage:
1 pound ground lamb or beef
1 egg
1 cup finely diced onion, 1/8”dice
2 Tbsp. minced fresh parsley
2 tsp. ground turmeric
1 tsp. freshly crushed cumin
1 tsp. chile powder, preferably Ancho
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
Salt
Freshly ground black pepper
Bamboo skewers
Yogurt Sauce:
3 cloves garlic
1/2 tsp. salt
1 1/2 cups plain yogurt, preferably whole milk
1/4 – 1/3 cup fresh lemon juice
Make the Sausage: Put all the sausage ingredients in a bowl, and knead everything together with your hands. Divide the seasoned meat into 8 equal pieces. Roll each piece of meat around a bamboo skewer into a long sausage shape. Refrigerate until you’re ready to cook the Kofta. (The recipe may be made ahead to this point.)
Make the Yogurt Sauce: Purée the garlic and salt with the flat of a chef's knife or using a mortar and pestle. Mix the garlic purée with the yogurt and 1/4 cup lemon juice. Taste and add salt or the remaining lemon juice, as needed.
Cook the Sausages: Grill over a hot fire, turning regularly, and being careful not to overcook. Serve immediately, the hotter the better, with a generous dollop of Yogurt Sauce on the side.
To cook on the stove, heat a cast iron grill pan until it’s very hot, cook the sausages until they are well-browned on one side, turn them over, immediately turn down the heat, and cook until they are done on the other side. Serve immediately.
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This is my entry for Cook the Books Club, founded by Rachel at The Crispy Cook, Ioanna from Food Junkie, Not Junk Food, and Deb from Kahakai Kitchen. Cook the Books is an online book club; this month’s selection is The Language of Baklava by Diana Abu-Jaber.
Monday, March 17, 2008
Recipe: Falafel (Φαλάφελ ή Ρεβυθοκεφτέδες)
Falafel almost whipped me, but I prevailed in the end.
My friend Salwa, a Christian Palestinian, gave me her recipe ages ago, when I first started working on the book that became Tastes Like Home: Mediterranean Cooking in Alaska (a fundraiser for Alaska’s only Greek Orthodox Church). She made the recipe sound simple. Initially, it wasn’t.
The first few times I made falafel were miserable failures. Because I couldn’t get them right before the book went to print, Tastes Like Home doesn’t include a falafel recipe.
After re-consulting Salwa and reviewing other recipes for this wonderful Middle Eastern treat, I finally had my Eureka moment and figured out how to make great tasting falafel every time. Trust me; if you follow the directions, falafel are simple.
For those who’ve never eaten them, falafels are crispy fried chickpea or bean croquettes, seasoned with herbs, cumin, and coriander seeds. Salwa serves hers with tahini sauce and tomato-onion salad. Falafels are delicious either on their own or in a pita sandwich.
Falafel (Φαλάφελ ή Ρεβυθοκεφτέδες)
Makes 25-30 small patties (serves 4 as a main course)
Adapted from Salwa Abuamsha’s recipe
To make good falafel there are four important rules: 1. Don't use canned chickpeas. 2.
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
http://www.laurieconstantino.com/how-to-make-perfect-falafel/
Please click on over and visit my new site. Thank you!
Saturday, February 2, 2008
Recipes: Dukkah and Roast Cauliflower with Dukkah
For Alaskans tired of the monotonous winter landscape, a quick trip to Vancouver Island, British Columbia provides great relief. It is vibrantly green, punctuated by spectacular ocean vistas, and easily accessible from Seattle via high-speed ferry.
Several years ago, I took a spring trip to Vancouver Island with my sister. We visited wineries, ate delicious food prepared by creative chefs, and enjoyed the sun as we randomly walked and drove country roads.
While in Victoria, the Island’s main city, we reminisced about our annual visits there as kids. We talked our way into the motel room where our family always stayed and laughed about lemon curd on toast; a taste treat we associate with the Island.
In recent years, artists and wineries clustered in the Island’s Cowichan Valley have attracted a new wave of visitors. Cowichan, a First Nation word meaning “land warmed by the sun,” has a micro-climate well-suited for growing grapes. The wines we tasted were surprisingly good.
Hilary’s Cheese on Cherry Point Road was one of the trip’s highlights. Because we were there off-season, Hilary had time to give us a tour of his cheese making facilities. He explained his production methods and gave us tastes of wonderful Trappist and Camembert-style cheeses.
At Hilary’s, in addition to cheese, I bought a jar of dukkah (or duqqa), a Middle Eastern spice and nut mix I learned about from my Egyptian friend Nawal. When I interviewed Nawal for Tastes Like Home: Mediterranean Cooking in Alaska, she told me to dip bread in olive oil and then in dukkah. I followed Nawal’s instructions with the dukkah I bought from Hilary’s, and immediately enjoyed the combination.
Judging from Internet ads, dukkah is quite popular in Australia, though I’ve never seen it sold in Alaska. So when my Canadian dukkah was gone, I investigated how to make my own. I studied Nawal’s recipe, went through my cookbooks, and researched dukkah online. I discovered there are as many recipes for it as there are cooks.
Any kind of nut is fine for dukkah; hazelnuts or almonds are frequently used. Sesame, coriander, cumin, and black pepper are in most dukkah recipes, but the proportions of each vary widely. Some recipes include mint, thyme, red pepper, turmeric, caraway, cinnamon, or clove.
It took me three tries before I came up with a combination I loved. After finalizing the recipe, I found myself grabbing pinches of dukkah for a mid-afternoon snack and using it to perk up simple roast vegetables. Dukkah is amazingly addictive and versatile.
Dukkah
Makes 1 cup
To eat Dukkah like an Egyptian, follow Nawal’s instructions and dip bread in oil and then in Dukkah. You can also mix Dukkah and olive oil for an easy, last-minute appetizer. Dukkah is good on potatoes, hard boiled eggs, roasted vegetables, or sprinkled over a plate of feta cheese, fresh tomatoes, and sliced cucumbers. Fish, chicken, and lamb all benefit from a dusting of Dukkah. The spice combination in this recipe is my own; the technique for roasting nuts and spices was adapted from Rose Levy Berenbaum.
1/2 cup unblanched almonds
1/4 cup sesame seeds
2 Tbsp. cumin seeds
2 Tbsp. coriander seeds
1 Tbsp. black peppercorns
1 tsp. salt
1 tsp. sugar
Preheat oven to 325°F.
Put almonds on a baking sheet. Put the sesame seeds, cumin seeds, and coriander seeds in three separate oven-proof baking cups, and put the cups on the baking sheet. Roast the cumin seeds for five minutes, the coriander seeds for seven minutes, and the almonds and sesame seeds for 10 minutes.
Grind the black peppercorns, cumin seeds, and coriander seeds in a spice grinder until they are roughly ground (or you can pound them in a mortar and pestle). Put in a bowl large enough to hold all the ingredients. Grind the sesame seeds and then the almonds until roughly ground and add to the bowl (the almonds should be slightly chunky). Add the salt and sugar.
Mix all the ingredients together. Store in the refrigerator or freezer.
Roast Cauliflower with Dukkah
Serves 2 as a main course or 4 – 6 as an appetizer
Dukkah goes particularly well with the slightly nutty flavor of roast cauliflower.
1 pound cauliflower florets
1/2 tsp. salt
1/3 cup olive oil
2 – 4 Tbsp. dukkah
Preheat oven to 500°F.
Wash and dry the cauliflower and break or cut it into florets. Place the cauliflower florets in a baking pan large enough to hold them in a single layer. The cauliflower should not be jammed together in the pan or it will steam rather than cook properly. Season with salt and drizzle with olive oil. Sir well to coat the florets evenly.
Roast for 10 -1 5 minutes, or until the cauliflower begins to brown. The length of cooking time depends on the size of the cauliflower florets, and how soft you like cauliflower. Since I like roast cauliflower a little crisp, I generally cook it for the shorter time.
When the cauliflower is done, sprinkle with 2 Tbsp. dukkah and stir to evenly distribute. Taste and add more dukkah, as desired.
Tuesday, January 8, 2008
Recipe: Palestinian Spinach Pies (Παλαιστινιακή Σπανακόπιτα)
Salwa is an excellent cook. Interviewing Salwa and other church members was the highlight of writing Tastes Like Home: Mediterranean Cooking in Alaska. Tastes Like Home is a fundraiser for Holy Transfiguration Greek Orthodox Church, a pan-orthodox parish in Anchorage, Alaska.
We are working hard to raise money for a new church building, necessary because we now hold services in a converted house far too small for our congregation. Weddings and funerals overwhelm our current building and must be held elsewhere. All proceeds from the sale of Tastes Like Home go directly into the Holy Transfiguration Building Fund.
Last month, we sold Tastes Like Home at the Anchorage Museum’s Book Fair. I staffed the booth with help from other church volunteers.
Salwa spent several hours helping out at the Book Fair. When we weren’t talking to customers, we were chatting about food. Salwa said she’d been thinking about bringing Palestinian Spinach Triangles to church the next day for coffee hour.
Palestinian Spinach Pies? My ears perked up. I asked if they were similar to Spanakopita (Greek Spinach Pies). Salwa said they were the same shape, but used pita bread dough instead of filo for the wrapping, so weren’t loaded with butter. She said the filling was spiced with sumac and did not include cheese, so was suitable for religious fasting days or vegans.
I grabbed a pen and started taking notes.
I brought the Palestinian Spinach Pies to a New Year’s Eve party, where they disappeared before 9 pm. I will happily make this recipe again and again.
Palestinian Spinach Pies (Παλαιστινιακή Σπανακόπιτα)Makes 80 2 1/2” spinach pies
Adapted from recipe by Salwa Abuamsha
The spinach pies can be made with 2 1/2” up to 5” circles. Smaller spinach pies are typically made at home, and larger pies are more often seen in bakeries and street stalls. The pies can be made ahead, baked, and refrigerated (or frozen and thawed), and rewarmed for 15 minutes at 350°F.
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
http://www.laurieconstantino.com/palestinian-spinach-pies-vegan-friendly/
Please click on over and visit my new site. Thank you!
