Tag Archives: Zaatar

Za’atar baked Cod with Zucchini rice

Glorious Summer!!

The weekend summer farmers markets are in full bloom. The joy of sourcing local ingredients is sweet and satisfying. Not everything is local though so it’s a journey to get to totally local sourced for the mind and body.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

This was a beautiful Cod fillet and my Za’atar is home made with thyme and oregano that I have grown and dried. Saw a stand at the farmers market selling Za’atar and Olive oil which I am sure would be amazing to use. So if you are not making it at home buy from the local farmers and small businesses.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

The tomatoes were just ripe and vibrant and ready to cut so I kept it simple with fresh mint and lemon juice.

The fresh zucchini also called for simplicity so it has been sautéed with a touch of cumin and fresh large green onions.

This plate reminds me of what good clean and abundant food this earth has given us to respect, enjoy and feed our souls.

Za’atar Cod, Zucchini Rice and Fresh tomato salad

Fish and Marinade

  • Cod filet – 1
  • Za’atar – 2 tbsp
  • Lemon zest – 1 tsp
  • Good olive oil – 1 tbsp
  • Salt if needed

Zucchini rice

  • 2 cups cooked rice
  • 1 large zucchini
  • 1 small yellow or spring onion
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tsp red chili powder
  • 1 tbsp olive oil

Tomato Salad

  • A couple of yellow and red tomatoes
  • Handful of fresh mint
  • Juice of one lemon
  • Lemon zest ( use the same lemon to zest)
  • Celtic sea salt – a sprinkle

Directions

  • Heat the oven to 400 degrees
  • Coat the fish with the marinade ingredients and set aside for 15 mins.
  • Chop up the Zucchini in small pieces and slice the onions
  • Heat the olive oil and add cumin and mustard seeds. Once they pop, add the onions.
  • Sauté the onions until they soften, add the red chili powder and the zucchini.
  • Sauté for a few minutes until the zucchini is just tend.er Salt to taste and add the rice.
  • It will take a couple of minutes to combine and heat everything through.
  • Prepare the tomato salad by chopping the fresh ingredients and combining through with the salt and lemon juice.
  • Bake the fish for 10 mins in a 400 degree oven.
  • Serve beautifully!

I have not been to Angie’s Fiesta for a while and looking forward to joining Angie and Ai

Za’atar Roasted Chicken and Cauliflower

We are waiting for spring on the east coast so patiently but it keeps testing our patience. The first day of spring has come and gone bringing beautiful snow with it…..cold days, blossoms annoyed to be out in this cold and leaves struggling to show their faces.. I am trying to brighten up the “almost spring” spirit with some amazing fresh ingredients and flavorful spices like Za’atar.

IMG_8847-1

Za’atar is a blend of herbs and seeds often used in the Middle Eastern cooking. I bought my Za’atar mix from a local middle eastern store but you can always make it at home and use your variations of this herb and spice blend. Typically, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Mine also included roasted flour.IMG_8849-1

The lemon zest is a key ingredient enhancing the flavors so beautifully so don’t skip that.

The chicken comes out tender and juicy, and you can prep this recipe a day or 2 ahead on time, keeping it in the fridge until you are ready to roast

 

IMG_8845-1The cauliflower steak is also as simple as it can be, sliced, sprinkled with the spice blend and roasted until brown. It is a delicious, healthy and gluten-free side for any occasion.

IMG_8836

I do tend to make and store a lot of fermented foods so served it with a side of grated Daikon radish pickle.  You can find some of my pickle recipes on my blog

fullsizeoutput_5ed6-1

Za’atar Roasted Chicken and Cauliflower

  • Servings: 4-6
  • Difficulty: easy
  • Print

A spice and lemon roasted chicken, tender and juicy accompanied by roasted cauliflower .

Ingredients

Chicken:

  • I whole chicken skin on cut up in pieces
  • 2 tablespoon Za’atar spice blend
  • 1 1/2 tablespoon crushed garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • Pink Himalayan salt – to taste
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 cup grapeseed oil

Cauliflower:

  • 1 head of organic cauliflower
  • 1 tablespoon Za’atar
  • 2 tablespoons of grapeseed oil
  • Pink salt to taste

Directions

  • Make some knife incisions or cuts in the chicken pieces for the marinade to get in. Pat dry.
  • Mix all the ingredient together for the chicken and rub it in the chicken pieces thoroughly.
  • Store overnight or longer
  • Roast at 400 degrees for 45 -55 minutes until golden brown
  • Slice the cauliflower like large steak pieces
  • Sprinkle with the Zataar spice and some grapeseed oil on both sides.
  • Roast at 400 degrees for 30 mins or until browned  slightly
  • Serve beautifully

You can serve this with a salad or pickles. I have here some Diakon Pickle with fresh radishes and an arugula walnut pesto ( will post the recipe soon).

This is a fun week for another reason. There is a fab party at Angie’s Fiesta Friday and I am co-hosting with Petra. Petra’s blog has one of the most creative recipes with fresh ingredients that I have seen and so do check it out!