|
||||||||||||||||||||||||
 |
||
|
|
||
Greek Yogurt with Za’atar
An easy, easy, easy summer dish around which to build an even easier summer meal. What is Za’atar? Otherwise known as “The holy hyssop,” it is a Middle Eastern seasoning mix made from hyssop, Israeli sumac (different than American sumac, which cannot be eaten), sesame seeds, sesame oil, wheat bran, parsley and sea salt. Refrigerate after opening to keep fresh. I fell in love with Za’atar in Israel over 20 years ago. Just last month Liz discovered it in the store and now says she puts Za’atar on everything!
Greek yogurt is to die for. Like sour cream, only better because it’s got gut-friendly bacteria (“probiotic bacteria”).
Makes about 1 cup
| 1 7-ounce container Greek yogurt | 1 tablespoon Za'atar |
| Extra virgin olive oil for drizzling | 2 tablespoons pine nuts |
Using a rubber spatula, spoon out delicious, thick Greek yogurt onto a dinner-size plate (do not try and use low-fat or regular yogurt because it just won’t be the same!) Swirl Greek yogurt so plate is covered, leaving ½”clear from sides of plate. Drizzle with olive oil, sprinkle with Za’atar and pine nuts. Serve with whole grain pita or veggies.
How to make this a great summer dinner? Put out on table with a plate of sliced red, yellow and orange tomatoes garnished with chopped fresh basil, a bowl of taboulie and one of the pitted, oil-cured black olives seasoned with Herbs de Provence that you’ll find in our grab-and-go refrigerator case. Put out a plate of cucumber rounds and those same whole grain pita wedges. Voila!
If you want to make this meal more substantial, grill chicken or shrimp and sprinkle with Za’atar. Or mix a can of organic black beans and 2 cups organic corn (fresh or frozen). Season with Za’atar.
How else to use Za’atar? Liz drizzles veggies with olive oil, grills them and sprinkles with Za’atar. Liz’s favorite way to use Za’atar is to mix a spoonful into Bariani olive oil and use as a dipping oil for bread or crudités. Adam absolutely loves Za’tar on eggs.
From the horse’s mouth (as they say!) Tsippi, wife of Nimmi Lasman, who sells us this product says to cut pita bread into wedges, brush with olive oil, sprinkle with Za’atar and then toast in a hot oven for 5-10 minutes. Cool and serve nice and crunchy. Nibble on pita wedges, or dip in our houmous you got for free because you bought $25 of other terrific dishes from our take-out kitchen!
