Best A Middle Eastern Seasoning For An Earthy Roast Recipes
A MIDDLE EASTERN SEASONING FOR AN EARTHY ROAST
Number Of Ingredients 0
Steps:
- December 2007 and a net of ivory and pink artichokes has turned up in the organic box, as knobbly as a bag of vertebrae. We have had them twice out of the garden already this week and I am not sure whether to laugh or cry. Sound and clean, they have a pink blush to them that makes them appear more delicate than they probably are. They tempt, though, and I decide to roast them to serve with the sliced cold ham and jar of fruit jelly in the fridge.
- The tubers get a brief once-over under cold water, which makes their soft colors shine like young flesh, then I put them on the chopping board and whack each with a can of chickpeas. I could have used a rolling pin to break the rough-sided tubers but I like the squat heaviness of the can in the hand-it feels like the right tool for the job. The idea is, I suppose, to crack each one open so that the roughly broken insides as well as the skin might caramelize in the oven's heat.
- For no particular reason, I decide to follow the earlier roast artichoke recipe but to season the sweet, earthy roots with the piquancy of a couple of chopped pickled lemons, a teaspoon of crushed coriander seeds, and the throat tickle of large, coarse parsley leaves. The contrast with the pan-cooked ones with fresh lemon I mentioned previously is striking.
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.
MIDDLE EASTERN SPICE BLEND
A little less exotic mix of Middle Eastern spices. Rub this versatile spice mix on poultry, pork or lamb before cooking, or use it to infuse flavor into rice, vegetables, or couscous while cooking. Posted for ZWT6. (Note: for a smaller and more manageable portion, use the converter to change servings and units.)
Provided by gailanng
Categories African
Time 5m
Yield 1 1/4 cups, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year.
Nutrition Facts : Calories 32.2, Fat 1.3, SaturatedFat 0.2, Sodium 587.1, Carbohydrate 6, Fiber 2.9, Sugar 0.4, Protein 1.2
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