How about on roasted potatoes, thanks to Traca.

You probably saw this comment about using za-atar along with the Gourmet recipe-

We use this to make a delicious Lebanese snack called "Manooshi". The best way to make it is to use refrigerator bread dough, like Bridgeford, roll out pieces of dough to make 6" rounds (like pizza crust)and brush the olive oil and zaatar mixture on it - then bake. The raw dough takes up the flavors better than pita, and the aroma is wonderful. Stack them on a platter and eat for breakfast. Better at room temp.

A Cook from San Diego, CA on 01/09/05

Here's the Za'atar roasted potatoes posted by Traca.

http://www.finerkitchens.com/swap/forum1/52246_Who_was_it_that_recommended_Zaatar???__big_hugs

http://eat.at/swap/forum1/52246_Who_was_it_that_recommended_Zaatar???__big_hugs

 
How about on roasted potatoes, thanks to Traca.

You probably saw this comment about using za-atar along with the Gourmet recipe-

We use this to make a delicious Lebanese snack called "Manooshi". The best way to make it is to use refrigerator bread dough, like Bridgeford, roll out pieces of dough to make 6" rounds (like pizza crust)and brush the olive oil and zaatar mixture on it - then bake. The raw dough takes up the flavors better than pita, and the aroma is wonderful. Stack them on a platter and eat for breakfast. Better at room temp.

A Cook from San Diego, CA on 01/09/05

Here's the Za'atar roasted potatoes posted by Traca.

http://www.finerkitchens.com/swap/forum1/52246_Who_was_it_that_recommended_Zaatar???__big_hugs

http://eat.at/swap/forum1/52246_Who_was_it_that_recommended_Zaatar???__big_hugs

 
C

charlie

Well-known member
and if you have some sumac left over you can make Evelyn's/Athens REC: Fatoush...

Fatoush

Recipe By :Evelyn/Athens
Serving Size : 3

2 pita bread rounds -- (Greek Pita) cut into small pieces and toasted under the grill until very crispy
1 cup diced cucumber
4 diced tomatoes
1/2 cup chopped fresh mint
1 cup chopped parsley
1 onion -- finely chopped
1 garlic clove -- minced
1/4 cup diced radish -- (optional)
1/2 cup lemon juice
1 tablespoon sumac
3 tablespoons olive oil


Thoroughly wash and drain all the vegetables. You want them as 'dry' as possible. (that doesn't mean squeezing the tomatoes - just not having water on the skin after washing)

Combine all the above ingredients in a deep salad bowl. Eat immediately - before the pita crisps have a chance to soften too much.

NOTES : If you want to be really decadent, you can spritz the pita bread pieces generously with olive oil and grill (broil) until crisp - like mediterranean croutons.

 
I think you'll like the salad. Syrian bakeries here sell pita already baked with the Za'atar--delish

 
Hi charlie, that is great! Thanks for sharing smileys/smile.gif. I do indeed have a lot of sumac left because

they only sell it in large bags at the market where I buy it. I'm working on turning it into a spice rub for meats. I don't know thw shelf life of sumac but I guess it's not indefinitely. *LOL*

 
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