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What to do with Zatar?

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  • isa1 Aug 1, 2010 01:34 PM
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My friend brought a huge bag of Zatar from Jerusalem so I'm looking for suggestions on what to do with it. I already made flatbread twice so any suggestions are welcome. thanks

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  1. Za'atar chicken a la Nigella Lawson.

    1 Reply
    1. re: limoen

      I love Nigella Za'atar chicken too. If you don't have her cookbook, "Forever Summer", you can find the recipe online here:
      http://www.food.com/378600

    2. Get some Lebneh from any middle-eastern grocery -- it's a thick yogurt, though they call it a cheese. If you can't find it, drain some whole-milk yogurt until it is fairly firm. Roll the lebneh into balls, coat all over with the Zataar, then put the balls into a jar and cover completely with extra virgin olive oil. This is fantastic when spread on pitas or whatever. If you have some preserved lemons, add that to the mix.

      Or, spread the Lebneh onto a platter. Surround it with diced tomatoes, cucumbers and red onions, sprinkle heavily with the Zataar, then drizzle it with olive oil. Serve as a dip with quartered pitas.

      3 Replies
      1. re: pitterpatter

        Great suggestions and I love lebneh. I'll try the dip tomorrow. How long can you keep zatar in your pantry? Is it better to leave in the fridge?

        1. re: pitterpatter

          Lately, I've become completely obsessed with labneh sprinkled with zaatar. With cucumbers, pita, tomato wedges, you name it. I picked up a contained of Byblos-brand labneh at a Middle eastern grocery store, and I polished it off in just a few days (yikes! The fat content is *so* high). I tried to make a lower-fat version of labneh at home by straining two containers of TJ's lowfat greek yogurt, but it just didn't compare to the store bought version. Any suggestions on how to match the taste of the store-bought version without all the fat? I'm guessing I know the answer (that the fat is what makes it so good ;)), but any recommendations would be mighty helpful...to the taste buds, as well as to the pocketbook (over the long run). Thanks!

          1. re: pitterpatter

            love the lebneh balls idea!

          2. I've really only made it homemade, so can only assume what I make is similar to a store-bought variety from Jerusalem. That said, it makes a really delightful small bite or app served with a plate of toasted pita and a small bowl of fruity olive oil. Dip pita pieces in oil, then in the spice. Inhale. Repeat.

            1 Reply
            1. re: eight_inch_pestle

              I agree make or buy good pita. Put a layer of olive oil top and sprinkle it with zaatar.

            2. I've learned to make a paste with the zatar and olive oil and spread it on pide (not pita) - Turkish flatbread, and roast in the oven for a bit. Delish.

              1. It's great with lamb, I marinade my lamb sausages in zatar, lemon and olive oil before BBQ.

                1. The current issue of Fine Cooking has a good (looking) recipe for sauteed zucchini with za'atar and crispy chickpeas.

                  1. - Sprinkle on an egg white omlette
                    - Toss with small potatoes and olive oil and roast
                    - Mix with cornflake or breadcrumbs and use on chicken or cauliflower
                    - Make a paste with zatar and olive oil. Spread on pita bread, and layer in red onion, feta, and tomato. Press or toast and eat warm.
                    - Sprinkle on top of a salad of lettuce, tomato, cucumber and goat/feta cheese
                    - Add to salad dressing- lemon, olive oil, salt, zatar

                    1 Reply
                    1. re: cheesecake17

                      Those are great ideas! I've never put it on salad, but I'll def try that.