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GLOSSARY / METHODS

ZA’ATAR

The Za’atar plant, originally called “hyssop”, is a herbaceous perennial native to the Middle East.  Strongly aromatic, pungent and delicious.  But since the Israeli authorities have declared the herb and endangered species and banned picking in the wild, those who were used to using this herb freely has come to terms with making their own blend of a few herbs and spices to imitate the same flavor.  I don’t know the real flavor of the authentic mix but I am so delighted to have found a recipe that is so satisfactory — sharp, warm and slightly pungent.  Sprinkle it over pita bread with olive oil, or stir into Goat’s cheese mousse (to spread over freshly baked bread). Use this mixture as a dry rub for fish or chicken or add to marinades for roasted vegetables.  Mix it into a party dip with fresh garlic, feta cheese and olive oil…

1 tablespoon/15 ml roasted sesame seeds
1 tablespoon/15 ml cumin
¼ cup/60 ml sumac
2 tablespoons/30 ml dried thyme
2 tablespoons/30 ml dried marjoram
2 tablespoons/30 ml dried oregano
1 teaspoon/5 ml coarse salt

If you grow your own herbs, try and dry them by picking them at their prime, stick them in brown paper bags to protect them from any dust and hang it up somewhere drafty and dry.

Lightly toast your cumin and sesame seeds in a heavy based frying pan. Tip all of the ingredients into a spice blender and work into a fine powder.  Store in an airtight container in a cool place away from strong light.

 

STELLA's avatar

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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