Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
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Za’atar
Za’atar is a well-known blend of Middle Eastern spices and herbs that includes oregano, thyme, basil, sesame seeds and sumac along with the za’atar plant leaves.
It is commonly mixed with olive oil and baked into the crust of flat, round pita bread. This simple fare has been popular for ages.
Traditionally housewives throughout the Arabic peninsula dry the za’atar in the sun and make their own variation of za’atar by mixing their choice of ingredients. Some variations may also include savory, cumin, coriander, caraway or fennel seeds.
Za’atar, both the herb and the condiment, is popular in Iraq, Jordan, Lebanon, Morocco, Saudi Arabia, Tunisia, Turkey and neighbouring countries. It is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh, bread and olive oil for breakfast.
Borek is a common bread pastry that can be stuffed with various ingredients including za’atar. A salad made of fresh za’atar leaves with thyme, chopped onion, garlic, lemon juice, olive oil and seasoning is also popular in the Arabic world. An herbal tea in Oman consists of boiling za’atar leaves in water.
Za’atar Fish Fillet
Serves 2
Ingredients
Crème dory fish fillet 2 no
Bell peppers (red and green) ½ each
Olive oil 2 tbsp
Salt to taste
Black pepper to taste
Lemon juice 1 tbsp
Za’ atar 4 tbsp
Broccoli 180 gm
Spring onion 2 sprigs
For sauce
Orange juice 1 cup
Sugar 1 tbsp
Corn flour 2 tbsp
Black pepper to taste
Garnish
Thyme 2 sprig
Lemon wedge 2 no
Method
Wash, clean and pat dry the fish fillet and keep aside.
In a bowl combine olive oil, salt, pepper, za’atar and lemon juice and mix well to prepare a marinade.
Marinate the fish with the prepared marinade and keep refrigerated for 30 minutes.
Cut the bell peppers into juliennes and roll between each fish fillet and secure using a sprig onion stem.
Bake in a pre-heated oven for 15-18 minutes at 180 degree Celsius.
In the mean steam broccoli till cooked.
Heat orange juice in a pan and bring to boil add dissolved corn flour to thicken it and adjust the seasoning.
Pour the prepared sauce in the plate and place steamed broccoli in the centre and fish fillet on top.
Garnish with thyme sprig and lemon wedge, serve hot.
Bell peppers
Wonderful combination of tangy, tasty and crunchy textured, sweet bell peppers are the ornaments of the vegetable world. Bell peppers come in varied colours ranging from green, red, yellow, orange, purple, brown to black. But irrespective of their colour they originate from the same plant.
Bell peppers are not only an excellent source of carotenoid, but also a good source of Vitamin C, Vitamin E and a lot of essential nutrients for the body. They s are also a good source of antioxidants and have anti-inflammatory properties.
Green peppers are harvested before they are fully ripe, which is one of the reasons they are less expensive than other varieties. Green peppers turn yellow and then red if they are left on the plant to mature.
They have a slightly bitter flavour and will never have the sweet taste of their red, yellow and orange counterparts. Orange peppers have a fruity taste but are not as commonly found in local markets as green and red bell peppers. While buying bell peppers, select the one with fresh crunchy texture and bright colours.
Bell Pepper Salad
Serves 2
Ingredients
Red bell pepper 1 no
Green bell pepper 1 no
Yellow bell pepper 1 no
Cucumber 2 no
Tomato 2 no
Romaine lettuce ½ bunch
Red cabbage ½ flower
For dressing
Olive oil 2 tbsp
Lemon juice 1 tbsp
Balsamic vinegar 1 tsp
Salt to taste
Black pepper to taste
Sugar a pinch
Method
Wash and cut bell peppers into thin juliennes and keep aside.
Wash and shred romaine lettuce and red cabbage, cucumber and tomato.
In a bowl combine all the ingredients for the dressing and whisk well to combine.
Arrange the cut vegetables in the salad bowl and add the dressing and toss gently.
Place the salad in the serving bowl and pour the remaining dressing on top and serve cold.
Za’atar Fish
