"The Fruit Forager's Companion" Author Sara Bir

Fruit forager.png

Sara Bir wants to inspire all of us to get outside and forage for food! The author of The Fruit Forager's Companion stopped by to inspire us with a delicious recipe.

Join Sara for the following event:

  • Book Talk & Signing for The Fruit Forager's Companion
  • Thursday, July 19, 2018
  • 7:30 pm
  • Powell's City of Books
  • 1005 W Burnside St., Portland


Za’atar

Makes about 1?3 cup (80 ml)

The Middle Eastern spice blend za’atar is perhaps more of a concept than a recipe—the formulas for store-bought versions vary quite a bit. I’ve seen ones that are very heavy on the sesame seeds, and others that are mostly dried herbs.

When I use za’atar, I use a lot of it. Sprinkle it generously over fried eggs, on rich plain yogurt topped with chopped tomatoes and cucumbers, on a bowl of hummus, or—my favorite—on cubed potatoes before roasting the hell out of them.

  • 1?4 cup (11 g) ground staghorn or scarlet sumac
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano leaves, or 1 tablespoon marjoram plus 1 tablespoon oregano
  • 1 tablespoon roasted sesame seeds

Combine all of the ingredients in a mortar and pestle, and mash them up until the herbs are broken down somewhat and the aroma of the herbs and sesame seeds is fragrant.

Transfer to a clean jar, label, and date. Za’atar will keep for 1 year but will be most flavorful if used within a few months.

“This recipe is from Sara Bir's book The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond (Chelsea Green Publishing, 2018) and is printed with permission from the publisher.”