Spatula Diaries: Fast and tasty uses for Middle Eastern spices

I had the best time playing around with zahtar and sumac for an upcoming story in the February issue of 225.

You’ve had them, I’m sure. Sumac is that dark purple dust you see on slivered onions at so many local Middle Eastern restaurants. And zahtar is the spice blend traditionally made in Middle Eastern homes that features sumac, sesame seeds, thyme and other spices. We’re seeing it more on restaurant menus as an enhancer to root vegetables. Both are incredibly flavorful and easy to incorporate.

You can pick up 1-ounce packages at Red Stick Spice Company for about $2 each.

Here are some of the ways I’ve been using these spices lately:

Make a mild protein snazzy.
Zahtar’s assertive but floral flavor makes it perfect for proteins like chicken and shrimp. In the photo above, I’ve tossed half a pound of peeled and deveined shrimp with 1 tablespoon olive oil and 2 teaspoons zahtar. I seared the shrimp in a hot cast iron skillet for 2-3 minutes and served them as an appetizer.

Purple up an onion.
Cut a yellow or white onion into slivers. Toss in a bowl with just enough olive oil to coat and a quick dusting of sumac. Refrigerate overnight to help mellow the onion. Serve with grilled burgers, in pita pockets or atop salads.

Highlight your hummus.
We have great hummus in Baton Rouge, including local products by Ruth’s and Nur’s Kitchen as well as hummus at the more than two dozen local Greek and Lebanese eateries. At its core, hummus is a template for embellishment. Sprinkle it with sumac and load it with other ingredients, including the aforementioned shrimp, a nest of cooked chickpeas or olives.

Transform bland pita.
One of the classic uses of zahtar is to sprinkle it onto a puddle of oil and vinegar through which you drag your pita. Bland pita is transformed into sweet-savory goodness. I also like to cut a disc of pita into wedges, and then toss the slices with oil and a little zahtar. That way, both sides get coated. Bake at 350 degrees for about 5-7 minutes for a crispy snack with serious umami.

Enliven breakfast.
Eggs are so cooperative. They’re one of my absolute favorite recipients of spices and flavor enhancers of all kinds. They love everything from turmeric to flavored salts, truffle oil, intense heat, lowly ketchup and more. Sprinkle a fried egg with sumac and sop up the runny yolk with pita. It gives the mild egg a pleasant lemony kick.

Look for more on zahtar and how local restaurants are using the spice in next week’s 225 Dine and in our February issue, hitting newsstands this week!

Maggie Heyn Richardson is a regular 225 contributor and author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.