(Courtesy of Pereg) Zahtar (also spelled Za’atar) may be the new “it” spice here in the U.S., but this aromatic, savory seasoning blend has been a staple of Middle Eastern and Mediterranean tables since ancient times. It’s perfect as a meat rub, blends beautifully with olive oil for an amazing classic dip, and takes grilled veggies to a whole new dimension of flavorful earthiness.
Pereg, purveyor of exotic spices and blends from around the world, is upping the flavor and crunch factor this Passover with two new products: its zesty new Zahtar seasoning mix and its versatile vegan Matzo Crumbs, newly certified kosher for Passover OU-P.
Pereg’s friends at KosherMoms.com were inspired to come up with two new Passover recipes for your holiday table: Baked “Fried” Cauliflower and Zahtar Roasted Potatoes. Like all Pereg products, Zahtar and Matzo Crumbs are fresh and all-natural, verified non-GMO, OU-P kosher and dairy-free with no additives or preservatives.
Za’atar Roasted Sweet Potatoes
From KosherMoms.com
- 2 large sweet potatoes, peeled and sliced into wedges
- 3 tablespoons avocado oil
- 3 teaspoons Pereg Zahtar
- 1 tablespoon honey
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a mixing bowl, place sweet potato wedges, 2 tablespoons oil and 2 teaspoons Zahtar, reserving the rest of the oil and Zahtar for dressing. Toss to coat the potatoes well.
Place the potatoes on a baking sheet and roast for 40 minutes. Meanwhile, mix together the remaining Zahtar and oil and the honey. Drizzle the dressing over the potatoes while still warm from the oven.
Oven “Fried” Cauliflower
From KosherMoms.com
- 1 head cauliflower, leaves trimmed, washed and dried well
- ½ cup Pereg plain Matzo Crumbs
- ¼ cup mayonnaise
- 1½ teaspoons kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Combine the matzo crumbs, salt, garlic powder and black pepper in a bowl. Place the cauliflower head on the sheet, rub the mayonnaise all over it, and then coat with the seasoned crumbs. Once the head is completely covered, pour the olive oil over the top of the head and let it trickle down. Bake for 45 minutes. This whole head of cauliflower makes a beautiful side dish; cut into slices to serve. Alternatively, you can use cauliflower florets. Coat them in mayo, sprinkle the seasoned crumbs and oil on top and roast.
