Comments on: Za’atar http://purplefoodie.com/zaatar/ A food blog by a girl in search of culinary nirvana. Tue, 07 Feb 2012 18:43:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Za’atar and Feta Pizza http://purplefoodie.com/zaatar/comment-page-1/#comment-13013 Za’atar and Feta Pizza Sun, 13 Mar 2011 04:54:37 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-13013 [...] time around I gaped until my mind paired the tub of feta with the za’atar. Perfect! I’d mix the za’atar with some extra virgin olive oil until it is spreadable then brush it on some pizza dough (oh, the [...] [...] time around I gaped until my mind paired the tub of feta with the za’atar. Perfect! I’d mix the za’atar with some extra virgin olive oil until it is spreadable then brush it on some pizza dough (oh, the [...]

]]> By: Mini http://purplefoodie.com/zaatar/comment-page-1/#comment-12787 Mini Tue, 22 Feb 2011 05:38:28 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-12787 Picked up some dill seeds on a whim, now am stuck. Help! Picked up some dill seeds on a whim, now am stuck. Help!

]]> By: Beverly http://purplefoodie.com/zaatar/comment-page-1/#comment-10618 Beverly Sat, 11 Sep 2010 17:31:04 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-10618 Tried some zaatar on 6 fresh lamb loin chops (about 1.5 inches thick each) the other night. Used a garlic press and crushed about 6 cloves (one for each chop), mixed with olive oil and lemon and a generous portion of zaatar (this time with extra sumac). Poured over the lamb chops and let them sit for about an hour, then fried them in a cast iron pan on relatively high heat (turning once only, about 5 minutes a side so you get a crispy outside, but still rare in the centre). Outstanding! Served it with tabouli, some tsatziki (or you could use cucumber raita) and whole grain flax pitas (or you can use garlic na'an bread). I call this my Greek/Lebanese/Syrian/Indian combo platter! Add some garlic roast potatoes with rosemary or some cumin/tumeric basmati and you are good to go! Tried some zaatar on 6 fresh lamb loin chops (about 1.5 inches thick each) the other night. Used a garlic press and crushed about 6 cloves (one for each chop), mixed with olive oil and lemon and a generous portion of zaatar (this time with extra sumac). Poured over the lamb chops and let them sit for about an hour, then fried them in a cast iron pan on relatively high heat (turning once only, about 5 minutes a side so you get a crispy outside, but still rare in the centre). Outstanding! Served it with tabouli, some tsatziki (or you could use cucumber raita) and whole grain flax pitas (or you can use garlic na’an bread). I call this my Greek/Lebanese/Syrian/Indian combo platter! Add some garlic roast potatoes with rosemary or some cumin/tumeric basmati and you are good to go!

]]> By: Beverly http://purplefoodie.com/zaatar/comment-page-1/#comment-10559 Beverly Tue, 07 Sep 2010 06:33:13 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-10559 I love using Zaatar. There is a local store run by a lebanese family that imports their zaatar from home, I always buy it there, as I really like the blend. One of my favourite ways to use it is with chicken. Get some lovely dijon mustard and coat some large chicken breasts, then liberally apply zaatar and bake at 350 for about an hour. The zaatar/mustard combo somehow pulls all the fat out of the chicken skin and the result is thin and crispy and delicious. Great spice! Another favourite is to get some multigrain pitas with lots of flax seed, brush lightly with olive oil, sprinkle with zaatar and just heat in the oven until nice and warm, makes dipping in a nice garlic hummus a new experience!! Just discovered the site, really enjoying it, thanks for all the new ideas. I love using Zaatar. There is a local store run by a lebanese family that imports their zaatar from home, I always buy it there, as I really like the blend. One of my favourite ways to use it is with chicken. Get some lovely dijon mustard and coat some large chicken breasts, then liberally apply zaatar and bake at 350 for about an hour. The zaatar/mustard combo somehow pulls all the fat out of the chicken skin and the result is thin and crispy and delicious. Great spice! Another favourite is to get some multigrain pitas with lots of flax seed, brush lightly with olive oil, sprinkle with zaatar and just heat in the oven until nice and warm, makes dipping in a nice garlic hummus a new experience!!

Just discovered the site, really enjoying it, thanks for all the new ideas.

]]> By: Recipe List | PurpleFoodie.com http://purplefoodie.com/zaatar/comment-page-1/#comment-8720 Recipe List | PurpleFoodie.com Tue, 25 May 2010 19:43:44 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-8720 [...] Ingredient info Garlic Kokum Lemongrass Vanilla Beans Za’atar [...] [...] Ingredient info Garlic Kokum Lemongrass Vanilla Beans Za’atar [...]

]]> By: Leeroy Johnson http://purplefoodie.com/zaatar/comment-page-1/#comment-4295 Leeroy Johnson Thu, 01 Apr 2010 00:40:27 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-4295 Some of my Favorite dishes!!<br />It's not about being sensitive. It's just the fact that not only has Israel stolen the Land, Lives, Rights and Hopes of the Palestinian people in the most inhumane and unjust way and continues to do so until this very day, but they continue to ethnically cleanse a people of such rich culture by even stealing their FOOD?! but hey we're talking food here not politics right?<br />Anyway, Za'atar and Labneh paired up with some olives makes me want to run out and get some right now. Some of my Favorite dishes!!
It's not about being sensitive. It's just the fact that not only has Israel stolen the Land, Lives, Rights and Hopes of the Palestinian people in the most inhumane and unjust way and continues to do so until this very day, but they continue to ethnically cleanse a people of such rich culture by even stealing their FOOD?! but hey we're talking food here not politics right?
Anyway, Za'atar and Labneh paired up with some olives makes me want to run out and get some right now.

]]> By: The Purple Foodie http://purplefoodie.com/zaatar/comment-page-1/#comment-4296 The Purple Foodie Fri, 09 Oct 2009 11:58:16 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-4296 You knew food politics could get this intense! You knew food politics could get this intense!

]]> By: Anonymous http://purplefoodie.com/zaatar/comment-page-1/#comment-4297 Anonymous Tue, 29 Sep 2009 13:45:20 +0000 http://localhost/wordpress/2008/05/zaatar.html#comment-4297 Yikes. It's crazy how people are so sensitive when others co-opt their culture and history--whether it's accurate or not. I mean, when the Palestinian holocaust (the naqba) of 1948 happened, many of the colonizing party felt that calling the expulsion of the indigenous population a catastrophe was misinformed. Likewise, when Israeli soldiers use Nazi tactics to oppress its Arab population, people seem to be sensitive to the German etymology of the term describing the tactics used. Still, this is just about food, and I don't intend to anger anyone because there were many arab jews who used the same ingredients for their cooking before the europeans moved in. just looking for a recipe to cook tomorrow ;) Yikes. It's crazy how people are so sensitive when others co-opt their culture and history–whether it's accurate or not. I mean, when the Palestinian holocaust (the naqba) of 1948 happened, many of the colonizing party felt that calling the expulsion of the indigenous population a catastrophe was misinformed. Likewise, when Israeli soldiers use Nazi tactics to oppress its Arab population, people seem to be sensitive to the German etymology of the term describing the tactics used. Still, this is just about food, and I don't intend to anger anyone because there were many arab jews who used the same ingredients for their cooking before the europeans moved in. just looking for a recipe to cook tomorrow ;)

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