| photography by Alex Lepe | prop styling by Deborah Points |
When I started to hear rumblings of a fascinating ancient seasoning that I wasn't familiar with, I was surprised and intrigued. So, I dove into some hard-core research and culinary experimentation. It was worth every minute.
Za"atar, by definition, is a generic name for a family of related Middle Eastern herbs, seeds, spices and salt. It can also refer directly to a varietal of a wildly grown herb of the same region, similar to oregano or thyme. Much like India's garam masala, it is made differently according to each region and family. Many of the old family recipes for za"atar are as fiercely guarded as your uncle's top-secret brisket rub. It has a history that can be traced back to biblical times and has been used to flavor savory dishes all over the Middle East, Northern Africa and even Spain for centuries.
Today, za"atar is used in a variety of ways here in the United States. With the mainstreaming of such favorites as hummus, Greek yogurt, tahini and pita, it only makes sense for us to add za"atar to our list of go-to foods. I'll show you how to make your own basic za"atar and what you can do to make it your own. If this sounds daunting, don't worry, za"atar is more and more widely available at stores like Central Market, and of course online. Now, let's spice things up.
BASIC ZA"ATAR
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon ground sumac
1 teaspoon toasted sesame seeds
¼ teaspoon kosher salt
Add ½ teaspoon amounts of the following based on taste preference: ground cumin, ground coriander, ground fennel, ground star anise, ground cinnamon.
Mix all ingredients in a small bowl and store in an airtight container.
GRILLED CORN WITH ZA"ATAR BUTTER
4-6 fresh ears of corn
Drizzle of olive oil
2 sticks good butter softened
1 tablespoon za"atar (or more to taste)
1 clove finely minced garlic
Zest of 1 lemon (save lemon to finish corn)
Kosher salt and pepper to taste
Prepare corn by pulling back the husk and removing all the silks. Using butchers twine, tie husks up and secure. Drizzle olive oil on corn, and sprinkle with a bit of salt. Grill corn on medium high heat turning often until corn is charred and cooked through, about 20 minutes.
While corn is cooking, mix softened butter, garlic, za"atar, lemon zest, salt and pepper to taste. Once corn is taken off the grill, slather each with the butter. You can also squeeze the zested lemon on each of the corn cobs for a tangy finish.
ZA"ATAR SPIKED HUMMUS
1 can chickpeas rinsed and drained
4 cloves garlic minced
2 tablespoons tahini paste
¼ cup olive oil plus more for drizzling
Juice of 1 lemon
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon za"atar
Combine all ingredients except za"atar and olive oil in the bowl of a food processor. Pulse a few times and scrape down sides. While the food processor is running slowly, drizzle in olive oil until combined. If mixture is too thick, you can add a few tablespoons of water. Add to serving bowl, drizzle with olive oil and sprinkle with za"atar. Serve with toasted pita, olives, and crispy chickpeas.
LABNEH YOGURT DIP WITH ZA"ATAR
4 cups plain Greek yogurt
1 tablespoon za"atar
1 tablespoon extra-virgin olive oil
½ cup drained and rinsed chickpeas
Strain yogurt in cheesecloth over colander with a bowl underneath to catch liquid overnight, up to 24 hours. Discard liquid. Transfer labneh (yogurt) to serving bowl and give a good stir. Drizzle olive oil over the top and sprinkle with za"atar; top with chickpeas. Add salt and pepper to taste. This is great served with toasted pita bread. Add a little olive oil and za"atar to the crisp bread and enjoy.
ZA"ATAR SPICED LAMB CHOPS
4-6 lamb rib chops
4 cloves garlic finely minced
2 tablespoons za"atar
¼ cup olive oil
Juice of one lemon
Salt and pepper to taste
Mix all ingredients into olive oil mix until well combined. Add lamb to a zip-top bag, and pour olive oil mixture into bag. Swish around lamb in bag until completely coated in marinade. Refrigerate for one hour. Preheat oven to 400 degrees. Remove the chops from the marinade, and shake off any excess oil. Heat a heavy cast-iron skillet over medium high heat, and sear the lamb chops until crisp, about 3-4 minutes on each side. Transfer skillet to the oven, and let roast another 10 minutes or so until you have reached desired doneness. Move lamb to a platter, sprinkle with a dusting of za"atar, cover and let rest at least 5 minutes.
ZA"ATAR ROASTED CARROTS
1 medium bunch small carrots washed and peeled (baby carrots work great)
2 tablespoons olive oil
1 tablespoon za"atar
Salt and pepper to taste
Preheat oven to 400 degrees, arrange carrots on roasting tray, drizzle with olive oil, za"atar and salt and pepper. Shake carrots around tray to make sure all are evenly coated with oil and seasonings. Roast in oven 30-45 minutes, depending on size, until carrots are fork-tender and caramelized.
Special thank you to Central Market for providing the food for the recipes. To see more work from Beth Maya, visit foodbybethmaya.com.
