Recipe: The Joy of Za’atar

The Joy of Za’atar

by Melinda V. McLain

As our gardens give up the last bits of summer harvest, it’s now time for Fall feasting on hard squashes, gourds, and of course, some of ya’ll are having a great time with your annual love affair with all things pumpkin.

Before the pandemic, The Good Table UCC spiritual community always had a community meal after our Sunday Gathering that we called La Mesa. Like so many other things lost during the pandemic, we have not restarted this weekly shared meal due to COVID concerns. But here’s a favorite dish that Bonnie Hariton used to bring to share at La Mesa from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, that you can make it home. And hopefully, we’ll be able to restart La Mesa again in our new space in El Sobrante sometime next year!

The star ingredient of this dish is a Middle-Eastern spice blend called za’atar. You can make this spice yourself, or you can buy it at Middle-Eastern or other well-stocked grocers. The name, za’atar is of ancient origin, possibly Akkadian, but also describes the plant known in English as hyssop. While this spice blend varies from culture to culture in the Middle East, it is usually a blending of herbs such as oregano, thyme, coriander, marjoram, or hyssop with sumac, sesame, and salt. And even if this recipe doesn’t appeal to you, za’atar is a fabulous addition to almost any dish that needs a bit more pizzazz!

Roast Butternut Squash with Red Onion, Tahini, and Za’atar

Great as a vegetarian/vegan entree or an excellent side dish! Consider adding to your Thanksgiving or holiday table too.

Ingredients:

1 large butternut squash, cut into wedges (some like it peeled)

2 red onions, cut into 1” wedges

4 tbsp good olive oil

Maldon (or another good) sea salt and black pepper

3 1/2 tbsp tahini paste (easily found now at Trader Joe’s!)

3 1/2 tbsp lemon juice

3 tbsp water

1 small garlic clove, crushed

1 oz pine nuts (about two tbsp)

1 tbsp za’atar

1 tbsp roughly chopped parsley

Directions:

Preheat oven to 425 degrees. Put the squash and onions in a large bowl, add three tablespoons of olive oil, a teaspoon of salt and some black peeper, and toss well. Spread on a baking sheet and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions – they may cook faster than the squash, so they might need to be removed earlier. Remove from oven and let cool.

Put the tahini in a small bowl with the lemon juice, water, garlic and a 1/4 tsp of salt. Whisk to the consistency of honey, adding more water or tahini as necessary.

Pour the remaining oil into a small sauté pan on medium low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring until the nuts are golden brown, then tip the nuts and oil into a small bowl.

To serve: spread the vegetables on a platter and drizzle over the sauce. Scatter the pine nuts and oil on top followed by the za’atar and parsley. Option: Bonnie throws in some pomegranate seeds for color and little flavor bombs!

Happy Fall!