Eat Your Spice Rack
- Thread starter Joan
- Start date
Anne M.
TVWBB Pro
Correct
Well, I had it, but threw it out as it had gone to dust. But since I got sumac and sesame seeds, I just make it when needed.
I don't use it often though
Darren Lebner
TVWBB All-Star
Of course we use zaatar!
BTW, for those of you who don't know, it's in the Bible:
en.wikipedia.org
BTW, for those of you who don't know, it's in the Bible:
Hyssopus officinalis - Wikipedia
Darren Lebner
TVWBB All-Star
Brett-EDH
TVWBB Hall of Fame
Hummus, grilled chicken, flatbread with evoo, salad, baked potato. Shall I go on?Strange, no one seems to want to share just what it is they use Za'atar on.
YEAH!!!!!! 5
Brett-EDH
TVWBB Hall of Fame
you're pushin your luck <hhahahahaha> i think it's only the mediterranean crazies that eat these spices. but they are soooo good.
you could also put some in EVOO and dip bread in the mixture.
Made this a little over a month ago and completely forgot about it. It got a "Very Good" rating from us both.
Za'atar Chicken Thighs with Pearl Couscous
8 small skin-on, bone-in chicken thighs (about 2 1/2 lbs.)
Kosher salt
5 TB. Za'atar
1 TB. sumac
7 TB. extra-virgin olive oil
1 large red onion, halved and thinly sliced (about 2 cups)
1/4 cup golden raisins
1 1/2 cups pearl couscous
1 3/4 cups low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup pomegranate seeds
1. Season the chicken generously with salt. Mix together 3 TB. Za'atar, the sumac and 3 TB. olive oil in a large bowl. Add the chicken and toss to coat.
2. Heat 2 TB. olive oil in a large skillet over medium high heat until shimmering. Add the chicken skin side down and cook until lightly browned and crisp, 6 to 8 minutes. Flip and cook until browned on other side, 2 to 3 minutes. Remove to a plate.
3. Reduce the heat to medium and add the red onion to the pan. Cook until lightly browned and tender, scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Stir in the raisins and couscous and cook, stirring until lightly toasted, about 30 seconds. Add the chicken broth and parsley, then return the chicken to the pan and bring to a boil. Reduce the heat to a simmer, cover and cook until the couscous in tender and the chicken is cooked through, 15 to 20 minutes.
4. Meanwhile, stir the remaining 2 TB. Za'atar and 2 TB. olive oil in a small bowl. Divide the chicken and couscous among plates. Drizzle the chicken with the Za'atar oil and top the couscous with the mint and pomegranate seeds.
Source: Food Network mag. Nov. 2022
Za'atar Chicken Thighs with Pearl Couscous
8 small skin-on, bone-in chicken thighs (about 2 1/2 lbs.)
Kosher salt
5 TB. Za'atar
1 TB. sumac
7 TB. extra-virgin olive oil
1 large red onion, halved and thinly sliced (about 2 cups)
1/4 cup golden raisins
1 1/2 cups pearl couscous
1 3/4 cups low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup pomegranate seeds
1. Season the chicken generously with salt. Mix together 3 TB. Za'atar, the sumac and 3 TB. olive oil in a large bowl. Add the chicken and toss to coat.
2. Heat 2 TB. olive oil in a large skillet over medium high heat until shimmering. Add the chicken skin side down and cook until lightly browned and crisp, 6 to 8 minutes. Flip and cook until browned on other side, 2 to 3 minutes. Remove to a plate.
3. Reduce the heat to medium and add the red onion to the pan. Cook until lightly browned and tender, scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Stir in the raisins and couscous and cook, stirring until lightly toasted, about 30 seconds. Add the chicken broth and parsley, then return the chicken to the pan and bring to a boil. Reduce the heat to a simmer, cover and cook until the couscous in tender and the chicken is cooked through, 15 to 20 minutes.
4. Meanwhile, stir the remaining 2 TB. Za'atar and 2 TB. olive oil in a small bowl. Divide the chicken and couscous among plates. Drizzle the chicken with the Za'atar oil and top the couscous with the mint and pomegranate seeds.
Source: Food Network mag. Nov. 2022
Just found this in one of my new cooking magazine.
Need a new party starter for the holidays?
Za'atar Fire Crackers
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/4 cup Za'atar
1 tsp garlic powder
Freshly ground black pepper
8 oz. saltine crackers (about 2 sleeves)
1. Combine olive oil, vegetable oil, Za'atar, garlic powder and a few grinds of pepper in a large resealable plastic bag. Massage bag to mix. Add saltines and seal bag. Turn and gently shake to coat crackers. Let sit at room temperature 8-10 hours.
2. Preheat oven to 250. Bake crackers on a rimmed baking sheet until golden and crisp, 13 to 17 minutes. Let cool.
Crackers can be baked 5 days ahead. Store airtight at room temperature. 6 to 8 servings
Source: Bon Appetit mag. Nov. 2022
Need a new party starter for the holidays?
Za'atar Fire Crackers
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/4 cup Za'atar
1 tsp garlic powder
Freshly ground black pepper
8 oz. saltine crackers (about 2 sleeves)
1. Combine olive oil, vegetable oil, Za'atar, garlic powder and a few grinds of pepper in a large resealable plastic bag. Massage bag to mix. Add saltines and seal bag. Turn and gently shake to coat crackers. Let sit at room temperature 8-10 hours.
2. Preheat oven to 250. Bake crackers on a rimmed baking sheet until golden and crisp, 13 to 17 minutes. Let cool.
Crackers can be baked 5 days ahead. Store airtight at room temperature. 6 to 8 servings
Source: Bon Appetit mag. Nov. 2022
Brett-EDH
TVWBB Hall of Fame
babaganoush, hummus (different kinds of hummus like chickpea, white bean) matbucha, thinly sliced roasted eggplant pieces, roasted pepper spread. just to list a few.
Anne M.
TVWBB Pro
Just as they are sounds good to me!
If you really want anything on it, then something meditterean
Time to make me happy again.Someone must have something sitting in their spice rack a little bit too long. It will only take you a few minutes to go look and it will make me very happy.