Last week, Kelli’s promise of a multi-issue series on cooking outdoors unknowingly (or unthinkingly) set a trap for this week’s Kelli. I intended to continue an exploration of barbeque basics, perhaps focusing on dry spice rubs and marinades for meat & veggies cooked on the grill. However, as the week progressed, a challenge emerged–it was time for another monthly edition of the Churchill County Library Spice Club. Fortunately, the spice of the month is Za’atar–a delicious combination of ingredients that could be the only spice blend you need. As a bonus, Za’atar is a fantastic seasoning ingredient for food cooked and eaten outdoors.
Za’atar is the word for both an herb and a blend of that same plant with various other seasoning ingredients. The plant za’atar, referred to in the bible as hyssop, belongs to the same botanical family as oregano and thyme. It grows wild throughout the Middle East and is annually foraged, then used fresh and dried for storage throughout the year. Once dried, the plant za’atar is ground with sesame seeds and then mixed with various dried spices, including sumac, whole sesame seeds, and salt. Regional variations of the blend add in other ground ingredients like wheat, peanut, chickpeas, peas, cumin, fennel, coriander, caraway, anise seed, roasted melon seed kernel, roasted watermelon seed kernel, roasted hazelnut, dried pomegranate seed, and others.
Za’atar is the ultimate spice blend to sprinkle on top of just about everything. Sesame seeds contribute deep nuttiness and crunch, hyssop brings herbaceous notes, and sumac contributes a bright, citrus-like zing. Add za’atar to olive oil for dipping bread, or use it as a condiment sprinkled on top of meat and vegetable dishes.
The Za’atar we are featuring as a part of the Churchill County Library Spice Club originates in Ein Samiya, Palestine. The importer of this tasty blend, Burlap & Barrel, describes the supply chain that supports sourcing, manufacturing, and delivering their Za’atar into our kitchens:
“We're able to share this za'atar because of the expertise, persistence, and creativity of more people than you probably realize — we assembled a scrappy team of farmers, millers, entrepreneurs, freight forwarders, and at least one father-in-law who pieced together a whole supply chain for you. It represents a shared pride and passion for their land, its people, and their culture. When we talk about heirloom spices, this is what we're talking about.”
Stop into the Churchill County Library in June and pick up a sample. Then, try one of these recipes, which is ideal for cooking and eating outside.
Grilled Chicken with Za’atar - by J. Kenji Lopez-Alt
INGREDIENTS:
- 3 T Za’atar blend
- 2 T extra virgin olive oil
- 3 cloves garlic, minced
- 1 whole chicken 3.5-4 lb
- Lemon wedges for serving
DIRECTIONS:
- Combine the za’atar with 2 T olive oil and minced garlic until it forms a paste.
- Pat chicken dry and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting down each side. Turn the chicken over and lay flat. Press firmly on the breast to flatten the chicken. Season generously with salt and pepper.
- Using your hands, rub the za’atar garlic paste evenly over the chicken's surfaces, working it into every nook and cranny. Sprinkle additional dry za’atar mixture over all surfaces and gently pat down to adhere.
- Prepare your grill–if using a gas grill, turn half of the burners to the highest heat setting. Cook on your preferred grill skin-side-up with indirect heat until a thermometer inserted into the deepest part of the breast registers 120℉ (about 30-45 minutes). Carefully flip the chicken and place skin-side-down on the hotter side of the grill with the breast pointing towards the cooler side. If using a gas grill, reduce heat to medium-low. Press down with a wide, stiff spatula to ensure good contact between the bird and the grill grates. Cover and cook until skin is crisp and a thermometer in the deepest part of the breast registers 150℉ (about 10 minutes longer).
- Transfer the chicken to a cutting board to rest for 5-10 minutes. Carve, drizzle with olive oil, and serve with lemon wedges.
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