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Thursday, March 5, 2015

Za'atar latkes (Jewish)

Za'atar is frankly one of my favorite things to put on (and in) latkes, and the taste match is balanced and perfect. If you usually have your latkes with a dollop of cream, rest assured that the za'atar and the cream aren't mutually exclusive and you can actually serve these with cream too.
Whenever you have a batch of latkes just waiting to be adorned with various toppings, do give this one a try, its spicy in a subtle way, delicious, and most importantly, it's fit for a Jewish cuisine-themed get together, because the topping doesn't stray outside of the area's specificity. 
Also, my suggestion would be to not simply decorate existing latkes with this spice, but to go full in and add the spice to the latkes mix before frying them. This flavor shouldn't be simply in latkes only as a back-up idea for when you'd like an extra variety of toppings; give the za'atar a more mainstream role and you'll love the result. :)

Recipe source: here (the source only mentions putting the spice in the latkes, but I really wanted to add more on top as well, so bear that in mind if you're looking for super-authenticity). :)

Last year: Fluffy American pancakes (basic recipe).
Two years ago: Mexican hot chocolate.
Three years ago: Three cheese pasta with bell peppers and cranberries.
Four years ago: Blue skies cocktail (Blue curacao milk)Fastest home-made crackers (Romanian sărățele) and Oeufs Cocotte (French baked eggs).


  • a batch of freshly made latkes (don't forget to add 3-4 tablespoons of za'atar to the batter too, before frying the latkes)
  • 1/2 teaspoon za'atar per each latke

Simply decorate the fried latkes with the za'atar after arranging them on their serving platter. Enjoy! :)

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