ZA'ATAR
From Aglaia Kremezi. The Lebanese believe that zaatar, a mixture of thyme, sumac and sesame seeds, gives strength and clears the mind. For this reason, before leaving home on exam days, all school children eat a slice of bread spread with a mixture of zaatar and olive oil. The traditional recipe for zaatar calls for thyme, but savory -- which has an aroma similar to a combination of oregano and thyme -- works much better.
Provided by evelynathens
Categories Lebanese
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Grind the savory, sumac, salt and sesame seed in a spice grinder or clean coffee grinder until you obtain a fine powder.
- Keep in a sealed jar in a cool, dark and dry place.
- To use: mix 1-2 tblsps of zaatar with 1-2 tblsps extra-virgin olive oil and spread on warm, toasted bread.
- Top with freshly-ground black pepper.
- You can also top pita breads with the zaatar and olive oil mixture and bake in the oven to make pita crisps.
- Zaatar will begin to lose its flavour after 2 months.
Nutrition Facts : Calories 261.2, Fat 14.6, SaturatedFat 3.1, Sodium 1563.9, Carbohydrate 36.9, Fiber 23.6, Sugar 0.1, Protein 7.3
TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR
Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Lemon Cucumber Summer Healthy Vegan Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.
ZA'ATAR
Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme - all of which can be used as substitutes if dried za'atar isn't available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za'atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment.
Provided by Melissa Clark
Categories easy, condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.
ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING
Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.
Provided by Bibi
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h10m
Yield 2
Number Of Ingredients 20
Steps:
- Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
- Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
- Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
- Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g
YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD
Here is a dish that melds the best flavors of summer into a robust salad. Yotam Ottolenghi calls for cherry tomatoes, but summer's best tomatoes would also be right at home among the feta, mint and za'atar, the Middle Eastern spice blend. Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
- Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
- To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 399 milligrams, Sugar 4 grams
MARINATED TOMATO SALAD
Everyone loves home grown tomatoes sliced and served with dinner. This is an easy and fresh salad to use up all those wonderful garden tomatoes, zucchinis and cucumbers. Prep time is also chill time.
Provided by Karen From Colorado
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, green onion or chives, mustard and pepper in a screw top jar.
- Cover and shake well.
- Chill until needed.
- Cut zucchini or cucumbers in half lengthwise.
- Seed cucumbers if using.
- Using a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (1/2 to 1 inch wide) Arrange tomato slices on a platter.
- Arrange the zucchini or cucumber slices in and around the tomatoes, folding and tucking as desired.
- Shake dressing and drizzle over vegetables.
- Cover and chill for at least 30 minutes and up to 2 hours.
- Before serving, sprinkle with feta cheese.
Nutrition Facts : Calories 107.5, Fat 8.6, SaturatedFat 2, Cholesterol 5.6, Sodium 94.8, Carbohydrate 6.4, Fiber 1.8, Sugar 4.6, Protein 2.5
MARINATED TOMATO SALAD
What a great way to use up some home-grown tomatoes. My family loves this served with their B-B-Q. If you are having difficulty find the Spanish sherry vinegar, you can use balsamic vinegar.
Provided by Tisme
Categories Onions
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut tomatoes into half and place in a bowl with onion.
- Whisk together the oil and vinegar and pour over the tomatoes.
- Add the salt and pepper to taste and toss salad.
- Cover and leave about an hour at room temperature, tossing salad occasionally.
- Just before serving add the basil leaves and toss salad again.
- Salad is best served at room temperature.
Nutrition Facts : Calories 105.4, Fat 9.2, SaturatedFat 1.3, Sodium 5.5, Carbohydrate 5.6, Fiber 1.5, Sugar 3.2, Protein 1.2
ZA'ATAR MARINATED TOMATO SALAD
Pieces of Tomato soaked in vinegar and olive oil. Roma tomatoes are firm but I use whatever tomatoes I have on hand. After we eat out the ingredients I just add more tomatoes to the left over dressing. It stays good for wile like this and can save time during Ramadan or busy weeks. Don't use a watery balsamic for this.
Provided by Jamilahs_Kitchen
Categories Egyptian
Time 20m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- *The feta and the zaatar have their own salt so add salt at the end for your own taste.
- Chop tomatoes in fours.
- Chop parsley.
- Crumble up the feta.
- Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
- In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
- Mix well to incorporate.
- Pour everything into a small Tupperware container with lid.
- Chill in the fridge to meld the flavors 2-24 hours.
- Serve with pita or crusty bread.
Nutrition Facts : Calories 637, Fat 62.4, SaturatedFat 13.1, Cholesterol 33.4, Sodium 441.6, Carbohydrate 13.9, Fiber 2.1, Sugar 9.7, Protein 7.2
EASY LEBANESE CHICKEN MARINADE
Simple chicken marinade with lemon, herbs and garlic powder
Provided by Zaatar and Zaytoun
Categories Main Course
Number Of Ingredients 7
Steps:
- In a large mixing bowl add the lemon juice and zest, salt, regular olive oil, garlic powder, zaatar and stir well together
- Taste the marinade to see if it needs any seasoning adjustment
- If you are using thighs, gash the chicken with a sharp knife. Add to the bowl and using your hands rub the marinade under the skin
- If you are using chicken breast, cut into bite sized chunks and mix well with the marinade
- Seal the mixing bowl with cling film or transfer to an airtight bag and place in the fridge
- Ideally you should let the chicken marinade overnight but a good few hours is the next best thing
- Once the barbecue is ready, grill on a low heat on each side until well done, and cover if possible
MARINATED TOMATO SALAD
Make and share this Marinated Tomato Salad recipe from Food.com.
Provided by C Powell
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic with salt, blend into the oil and vinegar.
- Mix dressing with tomatoes, parsley and basil.
- Chill 2 to 3 hours before serving.
- Separate into 4 servings and top with slices of sweet onion.
- Add black pepper to taste.
Nutrition Facts : Calories 82.4, Fat 3.8, SaturatedFat 0.6, Sodium 303.4, Carbohydrate 11.5, Fiber 2.9, Sugar 6.4, Protein 2.1
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- In a large bowl, add the pieces of chicken and cover with the lemon juice, minced garlic, and za'atar. Mix it up so the chicken is evenly coated and let it marinate.
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- In a small bowl, whisk together olive oil, lemon juice, za'atar, garlic, salt and pepper then pour marinade over the chicken. Move chicken breasts around to ensure they are evenly coated in mixture. Refrigerate for 30 minutes or up to overnight.
- Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 155 degrees or higher. Let rest 5-10 minutes before serving to allow juices to re-distribute.
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