Yes, this beef roast takes some time, but trust me, it’s worth every minute you put into it! It’s the antithesis of ‘fast’ food~~ ‘slow’ food to perfection!
One of the most ethereal things about Middle Eastern cooking is the combination of spices used in dishes or simply sprinkled on flatbread. On a trip to Israel as a guest of Taste of Israel, I indulged in some of the most amazing food in the world. Of course, prior to going I’d been experimenting with Middle Easter cuisine and spices for about a year, so the names, tastes, and aromas weren’t totally foreign to me. However, in the Mahche Yehuda Market in Jerusalem where I purchased ‘Za’atar’ as well as other spices and spice combinations, I for the first time in my life smelled what spices should probably smell like! The intensity, The aroma. The color. The taste! Beyond imagination!
Za’atar is a very versatile spice combination that’s oftentimes used as a tabletop spice condiment to sprinkle on whatever~~kind of like salt and pepper. It’s comprised typically of Sumac, toasted sesame seeds, salt, cumin, Mediterranean thyme, Greek oregano and marjoram; however, like curry, there are variations of ingredients. Serious Eats has a simple explanation that I shall quote here~~I mean why re-invent the wheel!
“Za’atar the spice blend is a mixture of dried herbs, sesame seeds, and sumac, and often salt, a centuries-old mixture dating back to the 13th century, at least. What those herbs are and how all those ingredients are proportioned vary from culture to culture and family to family. In much of the Middle East, za’atar recipes are closely guarded secrets, and there are also substantial regional variations. In Jordan, the za’atar is particularly heavy on the sumac, so it looks red. Lebanese za’atar may have dried orange zest; Israeli za’atar (adopted from Arab communities much like the American adoption of salsa) often includes dried dill. Unsurprisingly, these variations are a matter of extreme national pride.”There are some standards: the most common herbs are thyme and oregano, and they make up the bulk of the blend. Marjoram, mint, sage, or savory are also common.”
Make my Za’atar! I promise it’s very simple!
Here’s another global recipe for your palate! Berbere Lamb Sliders and so simple to make! Let your palate do the traveling without going through TSA!