Wanting something different to serve at the upcoming holiday feasts? This savory galette has a cool and creamy filling of feta cheese, farmers cheese and lemon zest, is topped with spicy quick pickled beets, and finished with a sprinkling of herbaceous parsley. Serve warm or room temperature. And all the components can be made in advance, which is key when planning holiday meals.
Tis the season for all things pumpkin. These dinner rolls rely on the humble can of pumpkin puree for softness, and bring out those fall flavors with a little sage, orange zest and a touch of honey. And a sprinkling of cheese for good measure. Perfect for upcoming holiday feasts, or to pair with a warm bowl of soup or stew for a satisfying autumn meal.
I had never heard of za’atar until I went to culinary school and a classmate of mine from Israel brought in a little packet of homemade za’atar to share with me. It contained sesame seeds, sumac, thyme, hyssop and a little salt, it instantly became one of my favorite spice blends. The first time I had za’atar bread was from a vendor at a farmers market. He was from Palestine and owned a local restaurant and was selling homemade za’atar, as well as this huge pile of soft flatbread with a generous topping of za’atar and olive oil baked onto the bread. Yet again, I became an instant fan. The word za’atar means thyme in Arabic, as well as referring to a general family of herbs such as thyme, hyssop, marjoram and oregano, among others. A popular spice blend in the Middle East, there are slight variations to the spice combo depending on the region.Continue reading Za’atar Bread