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| 1.12.08 - oreganos,za'atar, |
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TOPICS : herb safari to discover oreganos and za'atar, in season December, the life and diet of sumo wrestlers GUESTS : Debra Shortis, herbologist extraordinaire from the Byron Herb Nursery Katrina Watts, president, Australian Sumo Federation RECIPES : Za'tar Spice Mix - from http://mideastfood.about.com [ this is a very basic recipe for the mix - you could substitute the 3 herbs in this with za'atar the herb if you are growing it] Ingredients: * 1/4 cup sumac * 2 tablespoons thyme * 1 tablespoon roasted sesame seeds * 2 tablespoons marjoram * 2 tablespoons oregano * 1 teaspoon coarse salt Preparation: Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well. Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months. Home-Made Za’atar [this is an Israeli recipe from a blog called 'za'atar on my mind'] 1 cup sesame seeds 1 1/2 cup dried za’atar herb, either bought powdered or pulverized at home 1/3 cup powdered sumac optional: 1/3 cup dried thyme or oregano, or a mixture of both Dry-roast the sesame seeds in a frying pan. Stir often. Beware, they burn easily. This should take no more than 2 minutes - remove the pan from the heat the minute you’re aware of a toasted, nutty aroma. Allow the seeds to cool, then mix them with the rest of the ingredients. Store the dry mix in a tightly-closed jar, away from light and heat. Flatbread with Za'atar - from redactedrecipes.com This recipe is from Mediterranean Street Food by Anissa Helou 1/2 teaspoon active dry yeast mixed with 1/4 cup of tepid water 1 3/4 cups unbleached all-purpose flour + more for kneading 1 teaspoon salt 2 tablespoons extra-virgin olive oil 1/4 cup water 3 tablespoons za'atar mixed with 1/4 - 1/3 cup extra-virgin olive oil Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the 2 tablespoons of olive oil. Work the oil into the flour with your fingers, then add the yeast water and mix until the mixture begins to come together. Add another 1/4 cup water gradually, mixing with your hand until the mixture cleans the bowl and has come together into a slightly sticky dough. Knead briefly on a lightly floured surface, dusting with flour if needed, then cover with an inverted bowl and let rest 15 minutes. Knead the dough, dusting with as little flour as possible, until it is smooth, 1 to 2 minutes. Shape into a ball, cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour. Divide the dough into 4 equal portions and roll each into a ball. Cover with a towel and let rest 15 minutes. Preheat a nonstick skillet over moderate heat. Preheat a broiler as well. With a rolling pin, flatten a ball of dough into a round about 1/8-inch thick, flouring as needed. Dimple the dough with your fingertips to prevent the topping from running off during cooking. Transfer the round to the skillet and spread with a quarter of the za'atar and oil mixture. Cook until the bottom is crisp and lightly golden, about 3 minutes, then brown the surface under the broiler. Transfer to a rack. Repeat with the remaining dough. Serve hot or warm. Note: this bread is really nice and I will be making it in larger batches without the topping (just flipping it right in the cast-iron skillet to brown both sides) to use throughout the week. [ in the mixes above, Debbie suggests substituting macadamias for the sesame (or nuts in other recipes) and/or lemon myrtle for the acid sumac berries to give your za'atar a Northers Rivers flavour. If you search online you will find many regional/individual variations] Mary's Chocolate Slice - Katrina Watts' sumo-sustaining recipe 125 butter 2 tablespoons cocoa 1 cup brown sugar pinch of salt 1 egg 1/2 cup coconut 1 cup self -raising flour 1 teaspoon vanilla Melt the butter, mix in the brown sugar, add the egg. Beat well. Add vanilla and cocoa and mix well. Add sifted flour, salt and coconut. Spread in a greased lamington tin. Bake 20 minutes in a moderate oven. Ice while hot. Chocolate Icing Mix 2 tablespoons cocoa and 1 cup icing sugar. Add 1 dessertspoon of butter (10g) and 1 tablespoon boiling water. Mix well. Spread over hot slice. [I had 2 small slices and lunch was out of the question - it is a moist, dense, not too sweet cake. Katrina says the secret is to use very good pure cocoa] CONTACTS : This e-mail address is being protected from spambots. You need JavaScript enabled to view it http://www.mahalo.com/Za%27atar - links to lots of good za'atar pages Byron Herb Nursery - on the Byron Arts and Industry estate, 1st left after IGA (dirt road) www.byronherbs.com.au http://www.banzuke.com/chanko-nabe/ - & http://www.slate.com/id/2110026/ - cook up your own sumo stew, eating with the big boys Katrina Watts - This e-mail address is being protected from spambots. You need JavaScript enabled to view it Website is http://www.sumo.org.au/
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