Tag Archives: za’atar

Karl’s Za’atar Chicken Skewers

When I asked wife Jan what she wanted for Mother’s Day dinner she looked at the list of Noom recipes she had given me. One of the few that she listed that I have not already done was chicken skewers. Looking at the Prevention recipe—Most, if not all, of Noom’s recipes are direct links to the Prevention site—it struck me as under-seasoned and dry. Jan suggested that she really liked za’atar, so I went with that. Za’atar is a Middle Eastern spice blend of thyme, oregano, marjoram mixed with toasted sesame seeds, salt, and frequently sumac—although each country, from Morocco to Iran, has their own distinctive blend.

Karl’s Za’atar Chicken Skewers

Karl’s Za’atar Chicken Skewers

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Filed under Chicken, Main Dishes

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

I was making my birthday dinner and I wanted side dishes to go with my barbecued lamb. I looked on-line for ideas. I decided to have green beans as one of my dishes. I adapted a recipe from Spruce Eats to suit my tastes and needs.

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

Karl’s Slow Roasted Harcourt Verts with Za’atar Breadcrumbs

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Filed under Side Dishes, Vegan, Vegetables

Karl’s Za’atar Orzo with Pine Nuts for Burning Man

Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making quick cooking camp meals for her group.

Karl’s Za’atar Orzo with Pine Nuts for Burning Man

Karl’s Za’atar Orzo with Pine Nuts
for Burning Man

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Filed under Pasta, Side Dishes, Vegan, Vegetarian

Karl’s Za’atar Deviled Eggs

Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.

Karl’s Za’atar Deviled Eggs

Karl’s Za’atar Deviled Eggs

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Filed under California Fusion, Side Dishes

Karl’s Za’atar Orzo

I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo

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Filed under California Fusion, Pasta, Side Dishes, Vegetarian

Karl’s Za’atar Grilled Corn

One thing was requested by many for our Labor Day barbecue was corn on the cob. I am making koobideh hamburgers, so I though some za’atar sprinkled on the corn would fit the Fusion Middle Eastern theme. Since I am less fond of  corn, I break the ears into smaller pieces—they are easier to eat and everyone knows that two small pieces have fewer calories than one big piece.

Karl's Za’atar Grilled Corn

Karl’s Za’atar Grilled Corn

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Filed under California Fusion, Side Dishes, Vegan, Vegetarian

Karl’s Za’atar Pizza with Beef and Onions

Looking for a quick Saturday night dinner. Jan wanted za’atar pizza, but Eilene and I wanted a bit more protein. Beef on the side to add as you will.

Karl’s Za’atar Pizza with Beef and Onions

Karl’s Za’atar Pizza with Beef and Onions

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Filed under Beef, California Fusion, Main Dishes, Sauces and Spices

Karl’s Za’atar Crackers with Harissa Humus

Earlier this week I made some raspberry crackers. This led Jan to thinking about: What other unexpected things you could you add to crackers?  Her answer was the spice blend za’atar. She asked me to make these crackers for Sunday’s dinner.

Karl’s Za’atar Crackers with Harissa Humus

Karl’s Za’atar Crackers with Harissa Humus

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Filed under bread, Side Dishes, Vegetarian