"I need to eat Irani kebab" that was precisely the first thing I demanded to eat when I landed in Kuwait to live with M. I had spend three years of graduation in India only imagining Arabic food. Four years since, my love for kebabs has not reduced one tiny bit, but my appreciation for salads have grown many folds.
Beyond the scrumptious kebabs, cheesy breads and cheesy desserts, what I also love is Arabic spices. But lets talk carrots first. Its not that I'm new to carrot but in recent years, they have found a way back into our lives like never before. Our lunch boxes often have a side of fresh baby carrots, a favorite snack on go. Other than eating this little beauties raw, roasting is the second best way to eat them. Roasting brings out the natural sweetness of carrots and being mild in taste, they absorb the flavors from spices rather well.
Sumac is one of my favorite Middle Eastern spice, used like how mango powder is used in Indian cooking. Being tart it is often used as a souring agent and as condiment much like salt and pepper. If you haven't tried sumac yet, I highly recommend you do, you would want to sprinkle it on everything bland!
Zaatar are of many types and I have seen so many varieties sold just as 'zaatar'. The more commonly known form of zaatar is the dry spice mix which consist of dry zaatar, sesame seeds and sumac. The one used for the spice mix is strong in flavor and has mint like leaves. Zaatar I use in this salad, scientifically known as thymbra spicata, has a milder taste. I tried to roast the carrots with the leaves but found that they loose their flavor but add a great bite when raw.
Sumac Roasted Carrots, Fresh Zaatar, Tomatoes and Feta Salad
Serves: 2-3
Ingredients
For sumac roasted carrots
10 baby carrots
2 tbsp olive oil
1 tsp sumac spice
1 tsp cumin seeds, coarsely grounded
Salt and pepper to taste
1/2 cup feta cheese, cubed
1/2 cup cherry tomatoes, sliced in half
1/4 cup daikon radishes, sliced
Handful of zaatar leaves *
Note
* This variety is a local seasonal one. I find it tastes more like fresh oregano than thyme so you could probably substitute with fresh oregano and thyme.
Method
Preheat the oven at 200 C. Mix olive oil, sumac, cumin, salt and pepper. Toss the carrots with the oil. Bake on baking sheet for about 20 minutes until tender.
Mix with rest of the ingredients. Adjust the salt and pepper if required. Sprinkle with more sumac if you like.
This looks like such a delicious salad Kulsum! I adore roasted carrots but have never tried roasting them with sumac. I will have to try it.
ReplyDeleteAbsolutely stunning photos as always.
Thanks Jennifer! You are always so supportive xo
DeleteI love this dish, and it is reminding me that I have to find a good spice outlet. I have been curious about sumac for a while, but can't find it. The photos are beautiful.
ReplyDeleteBeautiful! That salad is gorgeous and your pics are splendid.
ReplyDeleteCheers,
Rosa
What a beautiful salad, the flavors are so unique but yet so bonding! I love this and will want to give it a try, must find the zaatar leaves. But I think it is similar to savory or oregano if not mistaken...will have to check it out :)
ReplyDeleteI am absolutely crazy about Sumac, so I know it would taste wonderful on roasted carrots. This is the first time I knew there was also a fresh plant called Zaatar though!
ReplyDeleteOh goodness what a beautiful salad! I want to dig in right now.
ReplyDeleteYou just reminded me that I have a ton of zaatar from my trip to Israel. I can't believe I haven't used it yet. I have now found a reason to take it out!
ReplyDeleteI like it :)
ReplyDeleteThis is my kind of food. And I LOVE sumac, love it better than amchur. After I found sumac I do not use amchur anymore. I did not know Zaatar were herbs too!! they are so pretty!
ReplyDeleteDo you know I have a packet of sumac and some dried zaatar and have used neither? I love the idea of this salad - and I do not cook with carrots half as often as I should. Love the surprising addition of feta too. Fabulous idea - and inspiring!
ReplyDeleteI feel in love with zaatar, eating my friend lunch. She use to bring zaatar croissants to school. But I don't really know what to do with it... Can't wait to try this recipe.
ReplyDeleteThat first photograph is so beautiful - it almost looks like an oil painting! I was introduced to zaatar by Ottolenghi and always keep a little tin in my cupboard now - combined with carrots it is utter bliss.
ReplyDeleteThis dish looks incredible. I've got everything I need to give it a try. Thanks a lot for the inspiration!
ReplyDeletei love salads, too, Kul- and love this one you've created with two of my fave spices. but like you, i will never give up on the kebab. x s
ReplyDeleteI love feta cheese, how nice to pair it with these roasted carrots :)
ReplyDeleteSuch beautiful salads -- so enticing! I love how colorful salads are so pleasing to the eyes :)
ReplyDeleteI have seen zataar leaves for sale. Never know what to do with it! Lovely salad.
ReplyDeletei love sumac! makes food more delicious. that carrot picture is absolutely gorgeous!
ReplyDeleteKulsum, looks so stunning! So beautiful :)
ReplyDeleteThis is my kind of salad. I'm loving all the flavors! Lovely!
ReplyDeleteThe pics looks so amazing!!! never tried sumac, now that u have recommended it, it is on my must try list :)
ReplyDeleteComforting salad with marvellous pics. Incredible combo to try.
ReplyDeleteI want/need/WANT Irani kebab too, but first want this gorgeous salad! Beautiful salad, and pictures that match the mood! I want everything in this post Kulsum...
ReplyDeleteI never had zaatar or sumac and you totally convinced me to try it! The photos are lovely and really liking the texture you add in the photo.
ReplyDeleteSomeone recently gave me a jar of sumac spice. Perfect timing! delicious way to serve vegetables to my family. Thanks for sharing.
ReplyDeleteThat feta salad needs to be in my belly! I love it!
ReplyDeleteAnything feta and I'm in! the salad looks gorgeous kulsum!
ReplyDeleteThis looks like such a lovely flavor combination. I have some sumac in the pantry, so I'll have to try this out.
ReplyDeleteAs soon as I read this post, I googled sumac and I managed to order some online. Now I am adding it to noodles, popcorns, etc, literally with anything that needs some kick. Your recipes are different, experimental and tasty too.
ReplyDeleteThank you Vaishnavi. Sumac is addictive - try adding it to Indian raita - love it!
DeleteI am utterly in love with this salad and its sweet, salty, spicy flavours - not to mention its colours! Thank you!
ReplyDeleteI want to know how have you created the hazy look in the first photo? Did you use any filter?
ReplyDeleteHi Shruti, I used textures. You can easily find them online :-)
DeleteThese are so awesome snap and what are in the snap are looking delicious pieces of food.
ReplyDeleteCheap Flights To Bangkok From Dublin