Some of Our Favorite Recipes
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Salad: arugula, heirloom tomato, pickled red onions, and avocado.
Dressing: 1 chopped garlic, 1 lemon, 3 tablespoons olive oil, 1 teaspoon Sumac
Salmon: 2 small pieces of grated ginger, 1 tablespoon chopped chives, 3 tablespoons olive oil, 1 teaspoon Aleppo Pepper.
Smear the salmon with the oil mix, heat up a drop of oil in a skillet, add the salmon and sear for 2 minutes on each side.
Aleppo Pepper Crusted Salmon
Sumac Scallops and Watermelon Salad
Salad: diced watermelon, chopped parsley, purple onion, black olives, chopped mint, capers, olive oil, our Fleur de Sel and our Sumac. Eye everything here.
Scallops: coat them with olive oil and our Sumac. Then cook for 2 minutes on each side with a tablespoon of butter, a tablespoon of olive oil, a squeeze of lemon, and a couple garlic cloves.
Spicy Za’atar Grilled Cheese
Mix 1/2 a stick of butter with half a teaspoon of Spicy Za’atar. Then lather all sides of the toast with the butter mix, and between every layer of cheese season more Spicy Za’atar. You can use your favorite cheeses, we used Havarti and Feta cheeses here.
Salad: Chop up your vegetables which are romaine lettuce, couple of tomatoes, couple of cucumbers, a bunch of parsley, handful of dill, 6 radishes and a quarter of an onion.
Dressing: 1 tablespoon olive oil, juice of 1 lemon, 1/2 teaspoon red wine vinegar, 1 teaspoon Sumac and 1/2 teaspoon of Fleur de Sel.
Chicken: lather up the chicken breasts with olive oil and rub in our Mediterranean Herb Sea Salt Mix and Aleppo Pepper on both sides. Grill for about 7 minutes on each side, slice it up, and place on top of the salad.
Fresh Mediterranean Chicken Salad
Recipe:
2 tablespoons melted butter
1 tablespoon olive oil
2 garlic cloves crushed
10 ounces baby spinach
3 table spoons heavy whipping cream
2 eggs
1 teaspoon sumac
Za’atar, Spinach and Cheese Pie
The instructions are in the video and the recipe below.
Dough:
2 cups all-purpose flour
1 1/4 diced cold butter
1 egg
2 tablespoons milk
Filling:
16 oz baby spinach
3 tablespoons za’atar + additional sprinkle
Any cheese or cheeses you want!
Baked Eggs with Sumac and Spinach
Pre-heat oven to 350 F. Melt a tablespoon of butter in each ramekin. Infuse the garlic and olive oil in a pan over heat, add the spinach, and let the spinach wilt. Transfer the spinach to a strainer and squeeze as much liquid out. Then chop the spinach, mix with the heavy whipping cream, divide evenly among the ramekins, crack an egg on top of each one, sprinkle with our Sumac and salt, bake for 20 minutes. This recipe makes 2.
Za’atar Muffins
Recipe:
2 eggs
1/4 cup salted butter at room temperature
1/2 cup olive oil
3 tablespoons yogurt
3 tablespoons Za’atar + Sprinkles of Za’atar on top
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder2 cups flour
pinch of salt
Grated parmesan cheese
Olive oil to dip
Mix the wet ingredients first: eggs, butter, olive oil and yogurt. Add the dry ingredients: Za’atar, sugar, baking soda, and baking powder and mix. Lastly add the flour and salt and finish mixing. Place cupcake liners in the cupcake molds, spoon the batter into the molds, press down with your fingers as the batter is going to be thick. Top the muffins off with more Za’atar and grated parmesan cheese. Bake the muffins for 15-18 minutes at 350 F and serve with a side of olive oil to dip.
Za’atar Foccacia
In a bowl add the dry yeast and honey. Pour the lukewarm water and olive oil on top and stir for 30 seconds. Let the mixture sit for 10 minutes for the yeast to activate. Add the flour and salt, mix with a utensil, then knead with your hands for a few minutes until the dough comes together to form a ball. Drizzle olive oil on the edges of the bowl and on the dough to lather it, cover the bowl with a cloth and put it in the fridge overnight or for 12 hours total. Move the dough to the pan you will be baking in, which is a 9x13 inch pan. Fold the dough over from each side, 4 times total, cover back up and let rest for 30 minutes. Repeat this process 3 more times to introduce air and lovely bubbles into your bread. After the 2 hours of folding and resting, stretch the dough to the edges of the pan, and with your fingers start dimpling the top of the dough. Top with your favorite Beirut Spice Co. spice! In this video we use a combo of Spicy Za'atar and Fleur De Sel.
Recipe:
1 pouch dry yeast
1/2 teaspoon of honey
1 1/2 cup lukewarm water
Drizzle of olive oil
3 cups flour
pinch of salt