May 19 - Za'atar spiced garbanzos & potatoes

I don't think I can get enough of fresh green chickpeas, Love them just about any which way. The latest lot was sauteed with panfried potato wedges and a generous sprinkle of Lebanese Za'atar. Turns out that there are distinct variations of the spice blends depending upon which part of the region you source it from (heck, there are probably variations depending upon the family recipes, and I bet they're all equally scrumptious). I used fresh lime juice to finish the dish, but even as I type this paragraph up, my mind says ' try preserved lemons'!!


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