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Za'atar popcorn: popcorn + olive oil + salt + za'atar (duh)
(Thank you to Kat for the idea!)
(Thank you to Kat for the idea!)
Showing posts with label Za'atar. Show all posts
Showing posts with label Za'atar. Show all posts
Oct 1, 2012
Sep 28, 2012
Sweet potato soup with feta and za'atar oil
The problem with food as souvenirs is that I find myself unable to actually eat the food because I want to preserve the memory. I didn't actually GO to Israel, but I like being reminded of my friend who lived there every time I look at my jar of za'atar.
My giant jar of za'atar that I will never, ever get through. I got a little greedy last year when this friend brought back a little half pint container of the stuff, and my roommate and I finished it within weeks. There's something about this Israeli za'atar that was zestier and less sawdust-like than the giant bag of it I had bought at Sahadi's. So obviously when my friend was going back to visit her boyfriend, I requested a much larger amount.
Hence, the 20 oz or so of the stuff that I am slowly getting my way through. Maybe you want to take some off my hands?
Sweet potato soup with feta and za'atar oil
Adapted from Food52
1/4 cup olive oil
2 tablespoons za'atar
1 tbsp butter
1 medium onion, diced
1 carrot, diced
1 leek, thinly sliced
5 medium sweet potatoes, peeled and cut into a 1" dice
2 quarts vegetable stock
feta cheese
In a small pot, combine the olive oil and za'atar and heat over medium heat until warmed-through. Be careful not to burn the za'atar. Pour into a bowl and set aside to cool and infuse.
In a large pot, melt the butter with a few glugs of olive oil. Add the onion, carrot and leek and cook until soft but not browned. Add the sweet potato and cook for another 5 minutes. Pour in the stock and bring to a boil. Simmer over lower heat for about half an hour, or until the potatoes are soft. Puree with an immersion blender and add more stock if too thick or cook down a bit if too thin. Adjust seasoning with salt and pepper.
To serve, garnish with crumbled feta and za'atar oil to taste. That's it!
Note: I made this soup when a friend came over for dinner and made the scalloped tomatoes as well since I still had tomatoes and half a baguette in the house. Made it with capers this time...and as predicted it was good!
My giant jar of za'atar that I will never, ever get through. I got a little greedy last year when this friend brought back a little half pint container of the stuff, and my roommate and I finished it within weeks. There's something about this Israeli za'atar that was zestier and less sawdust-like than the giant bag of it I had bought at Sahadi's. So obviously when my friend was going back to visit her boyfriend, I requested a much larger amount.
Hence, the 20 oz or so of the stuff that I am slowly getting my way through. Maybe you want to take some off my hands?
Adapted from Food52
1/4 cup olive oil
2 tablespoons za'atar
1 tbsp butter
1 medium onion, diced
1 carrot, diced
1 leek, thinly sliced
5 medium sweet potatoes, peeled and cut into a 1" dice
2 quarts vegetable stock
feta cheese
In a small pot, combine the olive oil and za'atar and heat over medium heat until warmed-through. Be careful not to burn the za'atar. Pour into a bowl and set aside to cool and infuse.
In a large pot, melt the butter with a few glugs of olive oil. Add the onion, carrot and leek and cook until soft but not browned. Add the sweet potato and cook for another 5 minutes. Pour in the stock and bring to a boil. Simmer over lower heat for about half an hour, or until the potatoes are soft. Puree with an immersion blender and add more stock if too thick or cook down a bit if too thin. Adjust seasoning with salt and pepper.
To serve, garnish with crumbled feta and za'atar oil to taste. That's it!
Note: I made this soup when a friend came over for dinner and made the scalloped tomatoes as well since I still had tomatoes and half a baguette in the house. Made it with capers this time...and as predicted it was good!
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