Za’atar is a Middle Eastern Seasoning mix of dried thyme, sesame, sumac and slat that’s combined in this recipe with ground roasted wattleseed to accompany and season bite-sized wraps in much the same way as dukkah is served as a dry dip with olive oil and flatbread.
(Serves 4 as a starter)
¼ cup salt
500 ml apple cider vinegar
500 ml water
250 g raw caster sugar
2 tbsp caraway seeds
2 fresh bay leaves
8 large kale leaves, rib & stem removed
500 g fresh ricotta, drained
2 tbsp za’atar
1 tsp ground roasted wattleseed
- Bring the salt, vinegar, water, sugar, caraway seeds and bay leaves to the boil, stirring to dissolve the sugar and salt.
- Lay the kale leaves in a deep ceramic, glass or stainless steel bowl or container and pour over the hot pickling syrup. Leave to cool and then place in the refrigerator overnight.
- Remove and drain the kale well. Cut each kale leaf in halves and roll a teaspoon of fresh ricotta up in the kale leaf.
- Mix the ground wattleseed together with the za’atar and place a tablespoon on each plate to serve with 4 wraps per person.
Photography: Craig Kinder from Food of the Southern Forests published by UWA Publishing