August 30, 2018
Radishes and butter is a classic French “thing” but I have never had them with za’atar before. I found this recipe in Alison Roman’s book Dining In from which I have been cooking lately and thought I’d share it here, slightly adapted to my own kitchen. Za’atar is a middle eastern spice blend made with fresh thyme, oregano, sesame seeds, sumac and salt. You can make your own or buy a good za’atar at a middle eastern... View Article
December 24, 2015
Zaatar is the sine qua non of middle eastern cooking. It’s indispensable for its flavour and versatility. Zaatar, meaning thyme in Arabic, refers not to thyme but to a slightly tangy, intensely aromatic spice blend that can be used to flavour many dishes, middle eastern or not. As with all things culinary, there are many versions of zaatar with ingredients ranging from thyme, oregano, minty hyssop, tangy sumac, marjoram and sesame seeds and I have... View Article
April 12, 2015
Labne is common in middle eastern cuisines and easy to make at home. It is made by straining the liquids out of the yogurt over a couple of days, thickening it in the process and what’s left is a soft cheese with texture similar to goat cheese. Labne’s lemony flavour goes well with the tart sumac in the za’atar and fruitiness of olive oil. In the middle east you often buy it in small round... View Article
June 24, 2012
So, today is pizza day. This morning I woke up in the mood for making a few little pizzas to enjoy throughout the day. It’s raining and gray, the perfect kind of day to work with dough and let the aroma of cooked pizza, sweet and savoury, float throughout the house. I often make my own dough because it is so easy but I prefer to make it a day or two in advance to let... View Article
