Shared by Jackie Lichaa
Shared by Jackie Lichaa
Garlic Za'atar Paste
Yield: 1 pint
Garlic Za'atar Paste
Yield: 1 pintFamily Journey
CairoRome
San Francisco
Sharp, garlicky, and full of parsley, this za’atar paste is one of Karaite cook Jackie Lichaa’s kitchen staples. She serves it with fresh pasta called tagareenas, but its uses are plentiful: she recommends slathering it on bagels with cream cheese, mixing it into salads, and even using it as a topping on pizza. It will keep, covered, for up to 2 months in the fridge.
Read more about the Lichaa family’s Karaite Shabbat tradition in “From Cairo to San Francisco, Shabbat Lunch in Karaite Homes Is Always Served Cold” and try their recipes for qolqas, fried taro root with cayenne and cumin-y meatloaf called metfuna.
Ingredients
- 1 cup good quality za’atar
- 1 bunch flat parsley
- 12 cloves garlic, peeled
- 3 tablespoons good quality olive oil
- 1 teaspoon kosher salt
Preparation
Step 1
Using a coffee or spice grinder, pulse the za’atar a few times until smooth, doing so in batches if needed. Remove the za’atar from the spice grinder and add it to a blender or food processor, along with the parsley, garlic, olive oil and kosher salt. Blend until smooth.
Step 2
Transfer to a jar, cover, and store in the fridge until ready to use.
