The Zaar Baar Recipes
ZAAR
Not to mix up with lime juice - lime cordial is very much sweeter. Is found in any food store. (Except maybe in Fort Dodge Iowa. :-( rats)
Provided by Charlotte J
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Build over ice cubes in a highball glass.
THE OFFICIAL RECIPEZAAR WITHDRAWAL PATCH
Explanation of recipe title and directions: Once upon a time, this site was called Recipezaar. It was a mystical, magical place, with addictive forums. The idea for this recipe was born in those forums. Melly Mel asked if there was a withdrawal patch for Recipezaar when she was going to be away for a while. I rushed in to provide this home remedy - but remember, this is not for long term use. You must return to Recipezaar as soon as your circumstances permit!
Provided by ThatBobbieGirl
Categories Homeopathy/Remedies
Time 5m
Yield 10 patches
Number Of Ingredients 6
Steps:
- Combine all in food processor.
- Process this, adding only enough extra virgin olive oil to make a thick paste.
- Spread on a guaze pad, and place it on your upper arm.
- Secure with first aid tape.
- Refrigerate unused portion until needed.
- Make a new patch twice a day.
- Place the new patch in a different location to avoid localized irritation.
- Return to Zaar as soon as possible.
ZA'ATAR LAMB, BRAISED VEGETABLES & CHICKPEAS - NORTH AFRICAN
Here is a very tasty dish with all the North African flavours. There are a lot of ingredients but it easy to make. You can serve it elegantly plated up or more rustic style in a large round communal dish! If you have your own Za'atar mix then leave out ingredients from sumac to marjoram. Time to make doesn't include overnight soaking of chickpeas or the resting times of the lamb. This is also perfect for Iftar when you have special guests during Ramadan!
Provided by Um Safia
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place chickpeas in a large bowl of cold water and soak overnight. Rinse and drain.
- Cook the chickpeas and bay leaf in boiling water until just tender. Rinse and drain well.
- Place the lamb, 2 tbsp of the olive oil, sumac, sesame, dried herbs and paprika in a large ziploc bag and close. Massage the rub into the meat for 4-5 minutes before refrigerating for at 45 minutes (or a little longer).
- Place all the dressing ingredients in a screw top jar, close it, then shake well and set aside.
- Heat butter and remaining olive oil in a large frying pan / skillet. Cook the onions for around 10 minutes or until soft and lightly browned. Add the carrot, celery and fennel then cook until veggies and just tender - stir well to avoid burning or sticking!
- Cook the lamb in batches on a hot, well oiled grill plate, until browned and cooked how you like it. Cover and let rest for 5 or so minutes before carving into generous slices.
- Just before serving, combine the chickpeas, parsley and 1/2 the dressing with the veggies, cook until heated through (stirring well).
- Divide salad between 4 plates, place sliced lamb on top and drizzle with remaining dressing.
Nutrition Facts : Calories 1156.3, Fat 79.6, SaturatedFat 26.3, Cholesterol 154.7, Sodium 266.1, Carbohydrate 65.9, Fiber 17.3, Sugar 16.2, Protein 48.4
ZA'ATAR
Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme - all of which can be used as substitutes if dried za'atar isn't available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za'atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment.
Provided by Melissa Clark
Categories easy, condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.
ZA'ATAR
A fragrant Middle Eastern mix that will instantly add a savoury spice to any dish
Provided by Miriam Nice
Time 7m
Yield makes 8
Number Of Ingredients 4
Steps:
- Lightly toast the cumin seeds in a dry pan, just until they start to release their aroma. Grind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.
Nutrition Facts : Calories 26 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.24 milligram of sodium
HOMEMADE ZA'ATAR
This za'atar spice recipe is easy to make at home from scratch with just four ingredients. While in Lebanon wild thyme is used, regular thyme from the supermarket or your garden makes a fine substitute. Za'atar refers both to the thyme plant itself, as well as this spice mix.
Provided by Serena
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8m
Yield 6
Number Of Ingredients 4
Steps:
- Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
- Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 1.8 g, Fat 2.3 g, Fiber 1 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 194.7 mg
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