RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Za'atar substitute - pareve
As has been noted, za'atar refers to a particular herb which grows in the Middle East: Hyssop, specifically the variety known as Syrian hyssop. It is usually mixed with sesame seeds, ground sumac, and possibly other ingredients, depending on family recipes. The following is as good a combination for replicating za'atar as any I've seen. It's from Marcy Goldman's Baker Boulanger web site. My exception to this mixture is that I wouldn't use both sumac and lemon zest; only one or the other. The ground sumac itself has a lemony flavor. Except for baking, I also would use only ground marjoram, to achieve a finer mixture. Za'atar substitute ~~~~~~~~~~~~~~~~ 2 teaspoon oregano 2 teaspoons basil 2 tablespoons ground thyme 1 teaspoon thyme 2 teaspoons savoury 2 teaspoons ground marjoram 1/2 teaspoons whole, dry marjoram 1 tablespoon sumac (if available - see Middle Eastern store) 1/2 cup sesame seeds 1 1/2 teaspoons zest of two lemons, very finely minced Makes a scant 1/3 cup. My favorite uses for za'atar are: 1. Roasted chicken: Blacken the entire surface of the chicken with it, before putting into the oven. Sprinkle in a couple ounces of pine nuts. Roast in medium oven. 2. Sprinkle generously on a serving of salty cheese, like feta or bulgarian. Drizzle with olive oil. On the side, arrange tomato wedges, olives, possibly some finely cut scallions/green/spring onions. Serve with a pita (and be sure to use it for sopping up the olive oil). Home bakers can use it in bread dough, or for topping the bread before baking. On home-baked pita, paint the top with olive oil and sprinkle with za'atar before baking. It also is nice to "dip" any kind of bread into it, as a snack.
