Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

Pre-blended za'atar is much more commonly found in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very easy to make at home using the fresh dried herbs you have on hand.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 9, 2016 Simple but delicious summer salad of buttery soft chickpeas, tangy cherry tomatoes and plump olives dressed in olive oil, lemon juice and za'atar Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup pitted Kalamata olives, sliced or chopped 3 tablespoons olive oil, or more as needed 4 tablespoons za'atar small handful of fresh parsley, chopped 1 cup cherry tomatoes, halved juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain and transfer to a large bowl. Add the remaining ingredients to the chickpeas and toss until well combined. Serve chilled or at room temperature. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. This popular event was started my Susan of The Well Seasoned Cook and now is administered by me. I am hosting this month. I'm also sharing with No Croutons Required, another popular event focusing on vegetarian soups and salad. Alternately hosted by my myself and Jacqueline of Tinned Tomatoes, Jac is hosting this month.

Other chickpea salads to enjoy from Lisa's Kitchen:
Chickpea Salad with Vegan Mayonnaise
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing

Audio: Thomas Tallis

Hummus With Za'atar

Many people think of hummus as a snack or appetizer, but for a little person like myself it's a meal! And a simple, convenient and tasty meal at that. Hummus is also a terrific canvas for adding or experimenting with your favorite flavors … maybe it's Middle Eastern in origin, but that's no reason not to try adding Indian, Ethiopian or other flavors.

But for this hummus, I've returned to Middle Eastern flavors. This is actually a very basic, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an extraordinary treat. For those of you who haven't tried it yet — and you should! — za'atar is a unique Middle Eastern blend of aromatic dried herbs, sumac, black salt and toasted sesame seeds that adds a wonderful zesty and salty flavor to dishes. You'll love even just the smell of it.

Pre-blended commercial versions of za'atar are easily available these days from large grocers. To tell the truth, I've never even tried a commercial variety, so I can't speak to their quality. But it's so easy to make at home, and stores well in a tightly sealed and refrigerated container, that the thought of buying it never occurs to me. You can find my recipe for homemade za'atar here. I've included 2 tablespoons of za'atar strictly as a suggestion — you may wish to add more.

Hummus and Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on March 12,2016 Creamy chickpea hummus served with a zesty, salty and aromatic Middle Eastern blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons pine nuts 2 tablespoons olive oil + extra for serving 1/3 cup tahini 2 cloves garlic, chopped juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 2 tablespoons za'atar, or to taste paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.) Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired. Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles. Refrigerate leftover hummus for a few days or freeze for up to a month. Makes about 4 cups

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. Started by lovely Susan, I am now the administrator. This month Shaheen of Allotment to Kitchen is kindly hosting.

More hummus ideas from Lisa's Kitchen:
Spicy Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Pumpkin Hummus
Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.

Sweet Potato Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on August 28, 2015 Crispy golden-orange baked sweet potato and chickpea falafels seasoned with spices and served with a simple creamy, tangy and lemony yogurt and tahini sauce Print this recipe Falafel: 2/3 cup dried chickpeas (2 cups cooked) 1 medium sweet potato 1 large clove garlic, minced or crushed 1 shallot, minced 2 green chilies, seeded and minced handful of fresh parsley, roughly chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 2 tablespoons olive oil 1 teaspoon sea salt, or to taste 3 tablespoons chickpea flour (besan), or more as needed Sauce: 1 1/4 cups plain yogurt 1/4 cup tahini juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until buttery soft. Drain and transfer to a food processor. Meanwhile, scrub the sweet potato and roast in a 425° oven for 35 minutes or until fork tender. Let cool and then remove the skin. Add the garlic, shallot, chilies, parsley, ground coriander, ground cumin, turmeric, paprika, ground cardamon, olive oil and salt to the food processor. Pulse for a minute or so until everything is combined and the chickpeas are reduced to rough crumbs. Add the sweet potato and process further until combined. Transfer the mixture to a medium bowl and stir in the chickpea flour. The mixture should be fairly soft. Add more chickpea flour if the mixture is too moist (if you had a larger sweet potato). Chill the mixture in the refrigetor for 30 to 60 minutes to make the falafels easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Shape about 1 tablespoon of the falafel mixture into a little ball. If the mixture is too soft, add a bit more chickpea flour. Repeat until the falafel mixture is all shaped. Bake in the oven for 30 minutes, turning them half way through the cooking time, until golden. To make the sauce, whisk together the ingredients and chill until ready to serve. Makes 12 to 15 falafels

Other little bites to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer

Audio Accompaniment: sweet silence

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.

If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.

This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.

My desire for unadulterated halva was satisfied in hardly anytime at all and a few small bites are all that is needed though the temptation to eat more than one little bite is menacing.

Raw Pistachio Cashew Halva

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 15, 2015 Sweet chunky balls of sesame seed and tahini halva with raw pistachios and cashews Print this recipe Ingredients: 1/2 cup raw pistachios 1/4 cup raw cashews 1 cup sesame seeds 1/4 cup tahini 1/4 cup raw honey 1 teaspoon vanilla pinch of sea salt Instructions: Process the nuts in a blender or food processor until coarse. Transfer to a medium bowl. Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined. Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill in the refrigerator for 20 minutes before serving. Store any remainders in the refrigerator in a covered container. Makes 16 1-inch balls

Other raw treats not to be passed over:
Raw Peanut Butter Cookies
Raw Peanut Butter Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No Bake Coconut Oil Fudge

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Simian Mobile Disco

Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More, I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Eggplant, Mushroom and Cheese Quiche

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on January 8, 2015 Attractive egg and feta cheese quiche baked with eggplants, mushrooms and tomatoes brushed with a tangy, zesty and salty blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1/4 cup olive oil + more for brushing and frying 2 medium eggplants, sliced crosswise into 3/4 inch rounds 6 to 8 button mushrooms, sliced 3 jalapeños, seeded and finely chopped 5 oz (150 g) feta cheese, crumbled 5 oz (150 g) cream cheese 3 large eggs 1/4 cup heavy cream 1 cup baby plum tomatoes, halved lengthwise 1/3 cup fresh oregano, roughly chopped 1 1/2 teaspoons za'atar sea salt and fresh cracked black pepper to taste Instructions: Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil. Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside. Turn the oven temperature down to 325°. While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside. In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth. To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano. Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature. When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares. Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños. Makes 4 servings

I'm sharing this with Jac's Bookmarked Recipes.

Other cheesy delights to enjoy from my kitchen:
Cheese Potato Puff with Dried Mushrooms
Cheddar and Mushroom Shirred Eggs
Cherry Ricotta Crêpes
Greek Feta & Olive Frittata

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Middle Eastern Published on December 8, 2014 Middle Eastern style chickpea and eggplant stew with tomatoes, tahini, fresh mint, lemon juice and spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 tablespoon olive oil 1 clove garlic, minced 2 to 3 jalapeños or chilies, seeded and finely chopped 1 red bell pepper or 4 fresh pepperoncini peppers, seeded and chopped 1 medium eggplant, cubed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 3 small tomatoes, diced 3 1/2 tablespoons tahini whisked with 5 tablespoons water 1/2 tablespoon fresh mint, chopped 1/2 tablespoon fresh parsley, chopped juice from 1 small lemon (2 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup water, or more as needed Instructions: Rinse and soak the chickpeas overnight in enough water to cover. Drain, rinse, and transfer to a large saucepan. Cover with fresh water, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the peas are soft — about 1 hour. Drain and set aside. Meanwhile, soak the sun-dried tomaotes in hot water for 30 minutes, then drain and chop. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes until translucent. Stir in the garlic and fry for another minute. Now add the jalapeños or chilies, peppers and eggplant, and stir for another 5 minutes. Add the spices, stir once, and then add the sun-dried tomatoes and fresh tomatoes. Simmer for about 10 minutes, stirring often, until the tomato has softened and most of the liquid has evaporated. Stir in the chickpeas, tahini whisked with water, mint, parsley, salt and pepper, and 1/2 cup of water or more to achieve your desired consistency. Simmer for another few minutes. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked Recipes. This is also my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by PJ of Seduce Your Tastebuds.

More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

Creamy Puy Lentils with Tahini, Cumin and Red Onion

As I rarely use canned beans, I have to think ahead and soak legumes and grains the night before. On those occasions when I forget, lentils are usually the solution because they require little soaking time, if any at all. Here peppery marble specked French Puy lentils come together with Middle Eastern tahini and cumin flavors in an easy but nourishing and palate pleasing dish. Puy lentils hold together well when cooked and they don't need soaking. In this case, simply simmer them up until tender and then add them later in the dish. Spicy, nutty and fresh, served with brown rice or some olive oil coated lightly toasted pitas, everything you need for a nourishing meal is here, especially when a side salad or vegetable dish makes an appearance at the table.

Creamy Puy Lentils with Tahini, Cumin and Red Onion

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 27, 2014 Peppery French lentils simmered in a simple earthy and nutty Middle Eastern style tomato, tahini and cumin sauce with cilantro and lemon Print this recipe Ingredients: 1 cup French (Puy) lentils, rinsed 3 tablespoons olive oil 2 large cloves garlic, crushed or minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 2 jalapeños, seeded and finely chopped 4 medium tomatoes, diced 1 1/2 cups fresh cilantro, trimmed and chopped 1/3 cup tahini juice from 1 small lemon (2 tablespoons) 5 tablespoons hot water 1/2 small red onion, cut into thin rings sea salt and freshly crack black pepper to taste Instructions: In a medium saucepan, cover the lentils with water, bring to a boil, reduce the heat to low and cover. Simmer until the lentils are tender — roughly 30 minutes. Drain and set aside. In a medium saucepan, heat the olive oil over medium heat. When hot, add the garlic, cumin and paprika. Stir and fry for 30 seconds, then add the jalapeños and stir and fry for another few minutes. Add the tomatoes to the pan along with the cilantro and simmer for another 5 minutes to thicken, stirring often. Stir in the cooked lentils. In a small bowl, whisk together the tahini, lemon juice, hot water, sea salt and fresh cracked black pepper to taste. Stir this mixture into the lentils and tomatoes, reduce the heat to medium-low, and simmer, stirring often, for another 5 minutes. Roughly mash some of the lentils with the back of a spoon. Serve hot, garnished with the onion slices and some fresh cilantro if desired, alongside rice or lightly toasted pita breads brushed with some olive oil and herbs. Makes 4 servings

Other lentil dishes to try from Lisa's Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Puy Lentils with Spices and Tamarind
Beet, Lentil and Vegetable Soup

On the top of the reading stack: the newspaper

Audio Accompaniment: winter silence

Staple Corner: How to Make Your Own Za'atar

My first taste of this popular Middle Eastern herb and sesame seed blend was an extraordinary burst of tangy, zesty and salty flavors. I make a lot of spice blends for my kitchen from scratch, but never one that tasted so good just on its own. In fact, it is eaten almost on its own, often served with just bread and olive oil. Highly aromatic as well as delicious, consider using za'atar to make simple oil or yogurt dressing or sprinkle it on fresh tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar — also spelled as "zahtar", "zatar" or "zaatar" — vary from region to region and even from family to family within the Middle East and North Africa, each preparation features a combination of dried herbs such as thyme, oregano or marjoram mixed with ground toasted sesame seeds and salt. Other seeds or herbs are also sometimes added according to the local or family custom. This version includes black salt — also called rock salt — and dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac — the berry of a small temperature deciduous shrub — is also commonly added. Ground to a powder, sumac is easily found in any Middle Eastern grocer and in many Asian grocers.

Homemade Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 18, 2014 A tangy, zesty and salty blend of herbs and toasted sesame seeds from the Middle East Print this recipe Ingredients: 1/4 cup white sesame seeds 1 tablespoon ground sumac 1 teaspoon black (rock) salt 2 tablespoons dried oregano 2 tablespoons dried thyme 1 1/2 tablespoons dried marjoram 1 teaspoon dried fenugreek (methi) leaves (optional) Instructions: Toast the sesame seeds in a dry unoiled skillet over medium-low heat for 5 to 10 minutes, tossing frequently, until lightly browned. In a mortar and pestle, grind together the sumac and salt. Add the sesame seeds and grind further. Add the herbs and fenugreek leaves if using and grind a few more times, making sure everything is well combined. Keep stored in a sealed glass jar in the refrigerator for up to 4 months. Makes about 3/4 cup

Other homemade spice blends to liven up your food:
Garam Masala
Curry Powder
Goda Masala
Sambar Powder

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Thomas Tallis