Date/Time
Date(s) - 07/01/2021
All Day
A monthly cooking challenge to spice up your kitchen… Try something new for dinner! Each month, pick up a FREE spice sample. The packet will also include a simple recipe and a list of cookbooks with additional recipes using the featured spice. Post a photo of your completed dish on Facebook or email it to jdickenson@polklibrary.org for an entry into our monthly gift card drawing.
July’s Spice: Za’atar
Za’atar encompasses such a wide range of flavors that it can be the bright note that both enlivens and anchors sliced tomatoes, the unifying force in a salad of refreshing cucumbers and feta, and the replacement for lemon and herbs on a roast chicken. Consider adding it when you’re looking for a spice mix that’s earthy, savory, and tangy, all in one. In the Middle East, za’atar is often eaten with oil-dipped bread or spread onto flatbread.
Recipe: Roasted Carrots with Za’atar
INGREDIENTS:
- 4 pounds carrots
- 1/4 cup olive oil
- salt and pepper (3/4 tsp each)
- 4 teaspoons za’atar
- 3 tbsp chopped parsley
- 1 lemon
INSTRUCTIONS
- Preheat two baking sheets in a 450 degree oven.
- Quarter carrots lengthwise and toss with olive oil, salt, and pepper.
- Spread carrots on the hot baking sheets and roast until browned, 18 to 20 minutes.
- Squeeze the juice from the lemon.
- Toss roasted carrots with za’atar, chopped parsley, and lemon juice.
Cookbooks with other za’atar recipes:
- The Raw Food Gourmet by Gabrielle Chavez
- Olives, Lemons, & Za’atar: The Best Middle Eastern Home Cooking by Rawia Bishara
- The Palomar Cookbook: Modern Israeli Cuisine by Layo Paskin
- Ottolenghi Simple by Yotam Ottolenghi
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