Za’atar!
There are certainly some bona fide foodies amongst my readers, since many of you guessed correctly what I would choose for “Z” !
I’ve posted a recipe using Za’atar before on the blog, my Wheatberry, Chickpea & Za’atar Salad and talked a little about it then. I’m sure there are many of you who aren’t familiar with this ingredient though so here’s some info: Za’atar is a herb and spice blend widely-used in the Middle-East. Its specifics vary according to region but it usually includes toasted sesame seeds, dried thyme and sumac, a tangy, lemony spice.
Both Sumac and Za’atar have become much more widely known in recent years, due, almost exclusively, to the world-renowned chef, Yotam Ottolenghi, as it’s an ingredient that features in many of the recipes in his popular cookbooks. It’s used as a seasoning for grilled vegetables, salads, sprinkled on top of hummus and the traditional recipe I just made, Manakish Za’atar , which are traditional Lebanese flatbreads spread with a topping made from Za’atar combined with olive oil.
I basically followed this recipe from The Kitchn, making only a small batch (something I definitely regretted as they were soooo delicious) and using light spelt fLour instead of all-purpose.
The flatbreads kind of reminded me of a crispy focaccia, with the olive oil in the dough and the salt in the topping, but this is even better with its bright herbs, spices and toasted sesame seeds.
I had planned to make my usual hummus recipe to serve with it but remembered the meal we enjoyed at Al Shami a few weeks ago and that amazing Moutabel/Baba Ghanoush. Since then, I’ve been wanting to replicate it at home and this felt like the perfect opportunity!
Like hummus, baba ghanoush is a spread which includes tahini, garlic and lemon, but instead of chickpeas, blackened aubergine is used instead.
Grilling the aubergine until nicely charred lends a deep, smoky flavour to the dip which is divine. There are a million variations on this dish but this is the ratio of ingredients I like best:
Baba Ghanoush (Moutabel):
2 Medium aubergines, to yield 1 heaping cup cooked flesh when drained of excess liquid
2 Cloves of garlic, minced
1/4C Lemon juice
1/4C Tahini
3/4t Salt
Dash of smoked paprika
Fresh chopped parsley and more paprika to serve
To cook the aubergine, prick all over with a fork, place on a baking sheet and cook under the grill/broiler for 20-30 minutes until collapsed and blackened.
Set aside until cool enough to handle.
Cut aubergines lengthwise down the middle and scrape out as much of the flesh as you can, leaving behind the skin (a few little flecks of skin are ok). Squeeze the flesh to remove liquid or drain in a colander for 15 minutes.
In a food processor combine all the ingredients and process until smooth.
Garnish with more paprika and chopped parsley.
Serve with Manakish, pita and crudités or other meze.
And so we’ve reached the end! A-Z complete!
Thank you to everyone who’s stuck with me this month and especially to those who’ve commented or even made one of my recipes. As much as I love recipe creating and blogging, you lovely readers make it all the more worthwhile!
I’ll be back tomorrow for a little Vegan MoFo round-up, featuring some of my favourites from Coconut and Berries this month, as well my top picks from elsewhere, sharing lessons learnt and what the future holds for the blog.
jesusann says
I love that you mentioned za’atar with olive oil on flatbread. A friend of mine who lived in Israel for a while introduced me to that, and it is heavenly. I have really enjoyed your posts for Vegan MoFo - my first experience with it. You’ve set a very high standard for future ones… I hope your blog continues for a long time. It’s one of my favorites, even though I’m not vegan.
coconutandberries says
I’m going to be making manakish again and again I’m sure.
Thank you so much for your lovely words. It means a lot to me that you’re enjoying what you see here. I love this little space on the web and hope to continue posting for a long time too!
celestedimilla says
I guess I’m not a bona fide foodie, because I’ve never heard of za’atar! Thanks to you, I’ve heard of it now and it looks wonderful! Celeste
veganmiam.com says
I was a bit perplexed about the letter Z because I don’t even know what pantry items start with Z except for zucchini, zoni, or ziti. Thank you for a quick definition on “Za’atar”, that looks like an awesome blend of herbs & spices - and these look so bloody good on that flatbreads! I think I had something similiar to these at the Hummus Bar in Budapest, they had this flatbreads with some Middle Eastern spices all over, and crispy and fried. I want some of that Baba Ghanoush - it looks creamy and delicious with the tahini and fresh parsley!
Congratulations making all the way to “Z”, well done, Emma!
coconutandberries says
Thanks for all your support this month! Your enthusiastic comments have really helped keep me going
Vicky says
Congratulations Emma on all your posts, I’ve really enjoyed reading them! I too haven’t heard of za’atar! I must look that one up but it sounds wonderful, I have no idea if sumac is safe for followers of the SCD.
LOVE your dip recipe!
coconutandberries says
Glad you’ve enjoyed reading this month Vicky
I so hope you can have sumac on the SCD. It’s truly wonderful!
helloveggy says
You did it! Congrats on finishing the vegan MoFo alphabet!
coconutandberries says
Thank you! It’s been a lot of fun 😀
sophiazerg says
Your A-Z Vegan MoFo was amazing. Really nicely done. I’m smiling that I guessed it with the za’atar!
coconutandberries says
Well done you! Thank you for the kind words
janet @ the taste space says
Way to go on finishing your MoFo! I should try za’atar again.. I wasn’t a big fan of it the first time.
coconutandberries says
Thanks Janet Can hardly believe I made it to the end!
Joanne says
I LOVE za’atar! Definitely one of my favorite recent spice discoveries.
Johanna GGG says
we have a local cafe called za’atar that does the za’atar flatbreads for a bargain $1 so we have them every now and again - but you have made me think it would be great on the sourdough flatbreads that I love making
coconutandberries says
Lucky you! This spice rub would be even more fantastic on your sourdough flatbreads I’m sure.
Oh My Veggies (@ohmyveggies) says
I love za’atar! I make a za’atar tofu and serve it with couscous sometimes. Those flatbreads are absolutely gorgeous!
coconutandberries says
I bet it would it would be great on tofu! Recipe on your blog? Will check it out.
Hannah (BitterSweet) says
I’m so glad I caught this post! My parents went on a trip (without me, booo) to Turkey, and brought back a huge sack of za’atar. I haven’t been able to figure out what I should do with it, so I’m happy to have this as some tasty inspiration.
coconutandberries says
Oooh fab. I actually brought my sumac back from Istanbul! Glad I could lend a hand
Caeli @ Little Vegan Bear says
Yum! We have some Za’atar floating around in the van, it’s so delicious. I love baba ghanoush too. Well done on finishing MoFo! I’ve loved reading your posts all month
coconutandberries says
Thanks Caeli! I loved reading your posts too
Maggie Muggins says
Woo! Congrats on making it all the way to z! I actually bought a jar of za’atar a few months ago in hopes of making a few Ethiopian recipes but still haven’t opened it yet. I’ve never had baba Ghanoush before but now that I know I can put za’atar in it I’m totally going to try this.
coconutandberries says
Thank you Megan. I feel quite proud of myself!
The Baba Ghanoush doesn’t actually have za’atar in it, just the flatbreads I paired it with. Sorry!
Kiersten from Oh my Veggies commented below with a yummy sounding za’atar recipe if you want to try something else. I’m definitely going to try it out.
Erin says
I am loving this recipe! I think I have an extra stomach just for baba ghanoush. Thanks for linking up and I’m featuring your recipe this week