Wild Garlic Za’atar

Wild Garlic Za'atar

It seems like we have waited, and waited and waited for Spring to arrive. It came very slowly, challenged by late winter storms and icy winds from the East. Signs started to show up and the first to come up and brave the cold was crocus growing in a sheltered spot. They made me so happy I had to stop and take a photo.

 

Crocus

 

The second sign I saw was wild garlic. It was humble and small and I had to shake the snow off it before picking it but the flavor was worth it. The first thing I did was Wild Garlic Malfatti.

We had some long awaited slightly warmer days and all of the sudden the wild garlic really came to life.

 

Wild Garlic patch

 

The lovely blogger Zeba, Food for the Soul, had just made a blog about Za’atar roasted chicken and cauliflower. Of course there is the inspirational blogger Elaine, foodbod‘s Za’atar’s recipe that I had my eye on for quite a while. I felt it was time to make my own Za’atar.

Za’atar is a Middle Eastern spice mix that has a long history. It is based on thyme, fresh or dried mixed with, usually equal amounts of sesame seeds, sumac and salt but there are endless variations. I looked at different recipes and I looked at the wild garlic I just picked and in the end I decided to omit the thyme, controversial I know, and replace it with wild garlic. I am not sure if it still is Za’atar but it was utterly delicious.

 

I dehydrated the wild garlic and placed it in the spice grinder. I toasted the sesame seeds and let them cool. I mixed the wild garlic with the cooled toasted sesame seeds, the sumac and salt. I decided to follow Elaine’s advice to use my own proportions and according to preference.

In the end I had a spice mix that I have to admit I liked so much I couldn’t stop taking a pinch to eat.

 

Wild Garlic Za'atar

 

I can’t wait to start using it and I like it so much I think I will bring this in to my seasonal range of products at the market, good flavours should be shared!

 

I am bringing this to the lovely and talented Angie’s Fiesta Friday. Come and join us, no Friday is the same without it. Her co host this week is the talented Jenny, Dragonfly Home Recpies.

 

 

 

 

 

 

 

 

 

 

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Comments
19 Responses to “Wild Garlic Za’atar”
  1. Love it!!! We’re both on a wild garlic trip today 🙂
    Can you tell me how you dehydrated your WG please? And does it retain much flavour?

    • petra08 says:

      hi Elaine
      Am glad you do, thank you 🙂
      I dry them on the oven on 100C for 20-25 minutes, until they feel dry and keep them in a airtight box until I grind them down. They taste amazing even when dried and it will make the kitchen smell wonderful of wild garlic!

  2. Oh gosh! I adore za’atar and would love to try your wild garlic version!

  3. mistimaan says:

    Loved it

  4. That is a lot of wild garlic! I am so envious, we have wild onions but i have never seen wild garlic. The might need your colder winters.

    • petra08 says:

      hi Liz
      A kind soul showed me where thw wild garlic grows and the patch is so big it is amazing, I fill a whole bag in no time at all!
      I have never picked wild onion, someone told me they grow on the beach, I will keep an eye out for them! 🙂

  5. I agree, we have waited so long for spring to come, and it is so exciting to see things growing! I think we appreciate it more than usual since it was such a long winter. This wild garlic Za’ atar looks so full of flavor! I would love to try it! Happy Fiesta Friday!

    • petra08 says:

      hi Jenny
      It was a bit of a long slog wasn’t it?! Summer vame in a few days here and everything came out! I did pick some wild garlic early and had to brush the snow off the leaves! Now the flowers are so plentiful so need to make more things with them!
      I wish I could send you some!
      Happy FF and thak you for co hosting 🙂

  6. Laura says:

    Fantastic spice mix Petra and I didn’t realise you could dehydrate garlic – my hubby will be all over that as he’s been experimenting with our new dehydrating machine!

    • petra08 says:

      hi Laura
      Oh I have been eyeing up a dehydrator for a while but it would mean I actually have to throw something out of my kitchen cupboards and I actually use most of it! Such a bummer!
      Wild garlic is fantastic, it retains all the colour and flavour too! I can’t wait to see what you will be dehydrating 🙂

  7. Loved the spice mix and I bet it must be smelling so darn good every time you open that bottle.

  8. So lucky to find wild garlic!! We have something similar, called ramps or wild leeks, but they’re so hard to find! I love this zaatar version of yours!

    • petra08 says:

      hi Angie
      Wild garlic is wonderful. I have picked so much this year and I can’t stop making produce with the dehydrated garlic, it keeps its smell as well as colour. The spice mix worked a treat!
      Apparently there are wild onions on the beach but I have never managed to spot any! 🙂 x

  9. Petra I am just starting to get my first early spring bulbs, but my boots are still on the mat by the door and my parka slung over a chair! I think we’re safe now. This was the worst Spring ever! The Za’atar sounds lovely!! I think I missed Zeba’s recipe, I’ll have to check it out.

    • petra08 says:

      hi Mollie
      After a cold start last week we had a mini heatwave, hopefully it is time to tuck the warmest clothes away now!
      The spice mix worked out really well, thank you! Zebas recipe sounds so delicious 🙂

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