giugno 12, 2009
This is a dedicated post, as these crostini.
First, to Babs (have I ever told you she’s great? have you seen her web site? not yet? com’on! what are you waiting for?) who made me discover a real love for greek yoghurt, Fage to be pricise. Since I’ve met her, I use Greek yoghurt in muffins, in sweet and savory cakes, I’ve made delicious but light desserts with fresh fruits and greek yoghurt, I have eaten it for breakfast with just a dollop of honey…
Babs is a “virtual friend”: talking and chatting and writing we have discovered do be potential twins! She is an elder sister, someone you can always bother to have advices on your Sunday lunch or on the way to finf courage to follow your dreams.
The second person I want to dedicate this post is Ilaria, a silent reader, a former colleague and now friend and confidante. She sees herself as my “adoptive mother” even if she is a very few years older than me and I double her in lenght and width.
She made me discover the love for spices and herbs, for Indian dishes (she took me for the first time to the indian restaurant in Florence) and Middle East dishes, for long happy hours on her terrace lost in the Tuscan countryside, with Diego staring grim at us (Diego is the cat!).
Ah! I was forgetting! Claudia – my beloved sister – has taken these pictures… and I? what have I done? I’ve eaten them!
First of all I want to explain that Za’atar also spelled satar, zahatar or zatr, is a mixture of herbs and spices used as a condimenti with Middle Eastern and Levantine origins.
The name of the condiment shares the Arabic name of the herb used as the main ingredient
Za’atar is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt. Some varieties may add savory, cumin, coriander or fennel seed. A Lebanese variety of Za’atar usually contains sumac berries, and has a distinct dark red color. For further informations have a look here.
- bread, 1 piece like a baguette
- greek yoghurt greco, 1 package of 150 gr
- extra virgin olive oil
It’s easier to make than to tell.
Slice bread and put the round slices in a large dish.
Add a pinch of salt and a tablespoon of extra virgin olive oil to the greek yoghurt and stir throughly with a fork.
Spread generously this yoghurt cream on every bread slice.
In a cup, mix one or two tablespoons of zahtar with plenty of extra virgin olive oil: you should choose a very good olive oil, because its flavour will stress the general taste of the dish.
Pour some drops of zahtar oil on every slice of bread.
Here you have a fresh, light and summer appetizer!