Best 5 Zatar Rubbed Leg Of Goat With Fresh Chickpeas Spring Onion And Sorrel Recipes
Tantalize your taste buds with a culinary journey to the Mediterranean with this Zatar-Rubbed Leg of Goat recipe. Embark on a delightful escapade of flavors as you discover the perfect harmony of spices, fresh chickpeas, spring onions, and sorrel. This enticing dish showcases the vibrant flavors of the Middle East, featuring a tender and succulent leg of goat infused with the aromatic blend of zatar, a quintessential spice mix from the region. Accompanied by a medley of fresh chickpeas, spring onions, and sorrel, this dish offers a symphony of textures and flavors that will leave you craving for more. Join us as we delve into the secrets of this delectable recipe, unlocking the culinary treasures of the Mediterranean.
In addition to the Zatar-Rubbed Leg of Goat, this article presents a collection of equally enticing recipes that will transport you to the heart of the Mediterranean culinary landscape. Discover the vibrant flavors of Spiced Halloumi with Tomato and Mint Salad, a delightful combination of textures and tastes. Indulge in the aromatic delights of Harissa and Pomegranate Chicken, where the zesty flavors of harissa and the sweetness of pomegranate create a harmonious balance. Embark on a refreshing journey with the Lemony Prawn and Chickpea Salad, a symphony of succulent prawns, tender chickpeas, and a tangy lemon dressing. And finally, satisfy your sweet cravings with the Orange and Pistachio Semolina Cake, a delightful fusion of citrus and nutty flavors that will leave you utterly captivated.
ZATAR-RUBBED LEG OF GOAT WITH FRESH CHICKPEAS, SPRING ONION, AND SORREL
In this pure celebration of spring, Middle Eastern spices add warmth and depth to tender goat, while the season's first tender offerings-fresh chickpeas, slender spring onions, tart sorrel-make a fabulous accompaniment. Letting the sautéed vegetables cool before adding the sorrel allows it to keep its vibrant color, and it also makes this relaxed, do-ahead party food. Prepare the side while the goat rests and be prepared to covet the leftovers. Fresh chickpeas look like abbreviated little fava beans in the pod, and, like favas, they require a two-step shelling process to get to the little green gems inside. If you can find them, it's worth every minute of preparation. Fresh chickpeas are sweet and tender, with only a hint of the nuttiness that marks their flavor when dried. The spices can be found in Middle Eastern markets or online.
Yield serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- To prepare the goat, combine the sumac, coriander, fennel, and Aleppo in a small bowl and rub into the goat leg, being sure to cover the entire surface of the meat with the spice rub. Roast the goat until the internal temperature reaches 130°F on a meat thermometer, about 1 hour. Remove the goat from the oven and allow to rest for at least 30 minutes before carving.
- To make the chickpeas, bring a pot of salted water to a rapid boil and prepare an ice-water bath.
- Remove the chickpeas from their outer shells. Add the chickpeas to the boiling water and blanch for 5 to 6 minutes, or until just tender and the outer skin is loose. Transfer immediately to the ice bath to cool. Drain. Carefully rub off their skins, trying to keep the chickpeas whole as you do. You should end up with a generous cup of chickpeas.
- Peel and trim the onions, then cut crosswise into 1/4-inch slices. Roughly chop the sorrel.
- Heat the olive oil in a sauté pan over medium heat. Add the onions and cook gently over medium-low heat until tender, 8 to 10 minutes. Season with salt, then fold in the chickpeas and remove from the heat. Transfer the mixture to a bowl to cool before adding the sorrel. Check the seasoning. This dish is best served at room temperature.
LEBANESE ZAATAR (ZA'ATAR) BREAD
Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.
Provided by Stacey
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
- Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
- Bake in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 25.8 g, Fat 16.9 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 61.7 mg, Sugar 0.3 g
ZA'ATAR CHICKEN
It's hard to find a dinner that both my husband and kids will enjoy-and even harder to find one that's fast and easy. This is it! No matter how much I make of this dish, it's gone to the last bite. -Esther Erani, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add chicken; toss to coat., Arrange olives, apricots and plums on the bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.
Nutrition Facts : Calories 484 calories, Fat 32g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 1367mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.
CRUNCHY ROASTED ZA'ATAR CHICKPEAS
Za'atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds, gives these roasted chickpeas a fragrant, herbal, tangy bite. Unlike other similar recipes, the chickpeas are roasted without any oil, which is added after they come out of the oven. This allows the peas to crisp up without turning greasy. Do make sure to dry them out for an hour as directed, which adds to their crunchy texture. It's hard to stop eating these once you start, so if you're serving these to a group, consider making a double batch.
Provided by Melissa Clark
Categories snack, finger foods, side dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour.
- Heat oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper, and spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring and rotating every 10 minutes. (The chickpeas will continue to get crunchy as they cool.)
- Place hot chickpeas in a bowl and drizzle with olive oil, za'atar and salt. Store any cooled leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 144 milligrams, Sugar 3 grams
ZA'ATAR BREAD
These are known in the Middle East as mana'eesh. Homemade dough is topped with za'atar, a spice mixture composed of sesame seeds, oregano, marjoram, and thyme.
Provided by Lady at the Stove
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water. Add 3 cups flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- Turn dough out on a lightly floured work surface. Knead until smooth, about 10 minutes. Grease a large bowl. Place dough in the bowl and turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
- Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
- Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 33.5 g, Fat 4.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 438.7 mg, Sugar 0.2 g
Tips:
- Choose the best cut of goat meat: For this recipe, a leg of goat is ideal as it is a flavorful and tender cut. If you can't find goat meat, you can substitute lamb or beef.
- Prepare the zatar rub in advance: This will allow the flavors to meld and develop. You can make the rub up to a day ahead of time and store it in an airtight container in the refrigerator.
- Don't overcrowd the pan when searing the goat meat: This will prevent the meat from cooking evenly. If necessary, sear the meat in batches.
- Roast the goat meat until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium: Using a meat thermometer is the best way to ensure that the meat is cooked to your desired doneness.
- Let the goat meat rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the goat meat with your favorite sides: Some good options include fresh chickpeas, spring onion, sorrel, roasted vegetables, or a simple salad.
Conclusion:
This zatar-rubbed leg of goat with fresh chickpeas, spring onion, and sorrel is a delicious and flavorful dish that is perfect for a special occasion. The goat meat is tender and juicy, and the zatar rub gives it a unique and aromatic flavor. The fresh chickpeas, spring onion, and sorrel add a bright and refreshing touch to the dish. This recipe is sure to impress your guests and leave them wanting more.
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