Deeply rooted in Middle Eastern cuisine, mothers will often refuse to give their personal Za'atar recipes to their own daughters! Our Za'atar has a base of lemony sumac berries with the addition of majoram, thyme, basil, oregano, white sesame seeds and a bit of Himalayan pink salt. It is lovely mixed with olive oil and then spread on pieces of bread or incorporated into a flatbread dough and baked. It can also be used as a seasoning for meats and vegetables, sprinklered on eggs, added to hummus or used in salad dressing. Try it sprinkled on fresh slices of tomato and mozzarella cheese.
Certified USDA Organic, Certified Kosher, Gluten Free, Non-GMO, 80 gm (2.8 oz) of Spice in a Reusable Tin
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Ingredients: Sumac Berries, Marjoram, Thyme, Basil, Oregano, White Sesame Seeds, Himalayan Pink Salt
Za’atar Roasted Beet Couscous Salad
2-3 Medium Beets, washed & dried
1 Tbs InfuseMe UP Extra Virgin Olive oil
1 Tbs Za'atar
Preheat oven to 400℉.
Place beets in a foil pouch, drizzle with olive oil and sprinkle with Za'atar.
Seal pouch and roast in oven for 50 minutes.
Remove from oven and allow to cool.
Finely dice the beets after removing and discarding the outer skin (or just leave skin as is).
Preparing the couscous:
1 Tbs Infuse Me UP Extra Virgin Olive oil
1 C Israeli couscous
2 Tbs Za'atar
Heat oil in a saucepan over medium heat.
Add the couscous and Za'atar and allow them to toast in the pan for 5 minutes, stirring occasionally.
Add the water, bring to a boil, cover and reduce heat to a simmer for 10 minutes.
Remove pan from heat and let it stand, covered, for 5 minutes.
Turn couscous out into a bowl and fluff with a fork.
Allow to cool before assembling the salad.
Putting it all together:
2 ribs Celery, finely chopped
1/2 C Cucumber, peeled, seeded and chopped
1/4 C Red onion, finely chopped
Juice of 1/2 lemon
1 Tbs Olive oil
Salt to taste
Toss together the beets, couscous, celery, cucumber, onion, lemon juice and olive oil.
Season with additional salt if desired.