Smoked beets with za'atar

[db28472]

I've been wanting to use za'atar, a middle eastern spice mix that is mostly roasted thyme. I ran across a recipe for puréed beets with za'atar and so I took that idea and made my version. First I cleaned 6 medium sized beets and saved the leaves. In an aluminum pan I drizzled the larger cut end with olive oil then sprinkled garlic powder, salt and pepper. I then gave them a good covering with za'atar.

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• db28472
• Feb 23, 2014

I already had my SI #2 going on some pastrami but I added 3 oz of cherry and placed the foil pan in the smoker set at 250 uncovered. After 3 hours I checked them and they needed a bit more time so I pulled them out and put them into my oven at 400 for an hour. I poured a bit more olive oil and added about 2 oz of water then covered with foil. After an hour they came out fork tender.
At this point I peeled them then cubed them. I tossed them with feta cheese crumbles and walnut pieces. Drizzle oilive oil, added more za'atar, a squeeze of fresh lemon juice, salt and pepper. I also sautéed the beet leaves with olive oil and about 1 1/2 tsp minced garlic. Here's how they turned out. Sorry for blurry photo but was rushing to get dinner on the table.

image.jpg

• db28472
• Feb 23, 2014

 

[moikel]

Zatar is a great thing, goes well with those Labna style cheeses & tomato.
I love beets in a that style you showcased here,great stuff .

 

[leah elisheva]

Now that looks lovely! Best use of beets I've seen in ages! Great job! Cheers! - Leah

 

[db28472]

Thanks! I'm gonna try to incorporate za'atar in meat smoking next. Likely chicken or turkey.

 

[moikel]

Thanks! I'm gonna try to incorporate za'atar in meat smoking next. Likely chicken or turkey.

Have you thought about quail or spatchcock,grilled ,lemon,garlic,EVO zatar sprinkled on just at the end? Just my 2 cents.

 

[dls1]

I agree with Leah. Beautiful job with the beets, and a recipe I've marked for future use.

Za'atar works very well with poultry as Mick says. A chicken recipe (not mine) that I've made in the past with good success follows.

Grilled Chicken with Za'atar

Ingredients:

• 2 heads of garlic, top third cut off
• 6 tablespoons olive oil, divided
• 1 3-4-pound chicken, cut in half lengthwise, backbone removed
• 1/4 cup Za'atar
• 1 1/2 teaspoons lemon zest and 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh rosemary
• 1-2 serrano chiles, seeded, minced
• 2 teaspoons dried marjoram
• Kosher salt and freshly ground black pepper
• Cumin Aioli

Preparation:

• Preheat oven or grill to 400°. Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.
• Place chicken in a 13x9x2" glass baking dish. Sprinkle 2 1/2 tablespoons za'atar over chicken. Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork. Add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend. Pour over chicken; turn to coat. Cover; chill overnight.
• Season chicken with salt and pepper; let stand at room temperature 30 minutes. Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 150°-155°, about 30 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tablespoon za'atar, and let rest 10 minutes.
• Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.

Obviously,  the chicken could be smoked for a period of time before finishing in the oven or grill.

 

[moikel]

Good looking recipe , I think it would be a great chicken dish.