If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem, this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.
Zahtar, a wonderfully tangy, zesty and salty blend of herbs, spices, seeds and nuts that's surprisingly hearty and often served with olive oil coated bread, is easy to prepare at home and keeps for several months if stored in the fridge in a well-sealed glass container.
|Roasted Squash with Tahini and Za'atar|
|Recipe by Lisa Turner|
Adapted from Jerusalem: A Cookbook
Cuisine: Middle Eastern
Published on January 14, 2013
Sweet roasted butternut squash and onions served with a rich, creamy and tangy tahini and lemon dressing and tossed with za'atar and fried pine nuts
Other Middle Eastern recipes from Lisa's Vegetarian Kitchen:
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Ash-e Anar (Persian Split Pea and Pomegranate Soup)
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
On the top of the reading stack: various piles to inspire meal ideas for the week
Audio Accompaniment: natural ambience