Passover Just Got A Little Zestier With Zahtar
NPR calls it a spice mix with biblical roots and brain food reputation.
Health Benefits Times says it can fight cancer, ward off respiratory infection,
provide energy, and enhance mood. Pereg says it’s delicious. And now it’s kosher
Zahtar (also spelled Za’tar) may be the new “it” spice here in the U.S., but
this aromatic, savory seasoning blend has been a staple of Middle Eastern and
Mediterranean tables since ancient times.
It’s perfect as a meat rub, blends beautifully with olive oil for an amazing classic dip, and takes grilled veggies to a new dimension of flavorful earthiness.
Pereg, purveyor of exotic spices and blends from around the world, is upping the flavor and crunch factor this Passover with two new products: its zesty new Zahtar seasoning mix and its versatile vegan Matzo Crumbs, newly certified Kosher for Passover by the OU.
So what can you do with zahtar? Well, nothing says Passover like matzo balls, so Pereg presents a variation on the basic knaidlach that’s infused with zahtar for an intriguing kick. You can also try Crispy Baked Zahtar Eggplant Chips for a guilt-free (and gluten-free) snack.
Pereg’s friends at KosherMoms.com were inspired to come up with two new Passover recipes for your holiday table: Baked “Fried” Cauliflower and Zahtar Roasted Potatoes. For these easy, irresistible recipes that celebrate Pereg’s newcomers to the kosher spice cabinet, read on.
A complete list of Pereg’s Kosher for Passover products can be
Zahtar Matzo Balls
Adapted from The Spruce
- 2 eggs
- 2 tablespoons oil
- ½ cup matzo meal
- 1 teaspoon salt
- ¼ teaspoon Pereg Zahtar
- ¼ teaspoon baking powder
- 3 tablespoons water
1. In a medium bowl, whisk together the eggs and oil. Stir in the matzo meal, salt, zahtar, and baking powder until well combined, and then stir in the water. Note that the mixture will be very loose but will thicken as it stands. Refrigerate for at least 30 minutes.
2. Bring a large pot of water to a boil. Scoop approximately 1 ounce of the batter, gently form a ball, and add to the water. Cover, reduce the heat to low, and let simmer for 30
minutes. Remove the cooked matzo balls with a slotted spoon or spider strainer and add to soup.
Zahtar Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and sliced into wedges
- 3 tablespoons avocado oil, divided
- 3 teaspoons Pereg Zahtar, divided
- 1 tablespoon honey
1. Preheat oven to 400 °F
2. Line a baking sheet with parchment paper and set aside. In a mixing bowl, place sweet potato wedges, 2 tablespoons oil and 2 teaspoons zahtar, reserving the rest of the oil and
zahtar for dressing. Toss to coat the potatoes well.
3. Place the potatoes on baking sheet and roast for 40 minutes. Meanwhile, mix together the remaining zahtar and oil and the honey. Drizzle the dressing over the potatoes while still warm from the oven.
Oven “Fried” Cauliflower
- 1 head cauliflower,leaves trimmed, washed, and dried well
- ½ cup Pereg Plain Matzo Crumbs
- 1½ teaspoons kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- 2 tablespoons olive oil
1. Preheat oven to 375 °F degrees. Line a baking sheet with parchment paper and set aside. Combine the matzo crumbs, salt, garlic powder, and black pepper in a bowl.
2. Place the cauliflower head on the sheet, rub the mayonnaise all over it, and then coat with the seasoned crumbs. Once the head is completely covered, pour the olive oil over the top of the head and let it trickle down.
3. Bake for 45 minutes.
This whole head of cauliflower makes a beautiful side dish, cut into slices to serve. Alternatively, you can use cauliflower florets. Coat them in mayo, sprinkle the seasoned crumbs and oil on top, and roast.