Tuesday, June 10, 2014

637. Boiled Egg and Zaatar Spread


One of my first ever readers of this blog and first ever commentator, the wonderful Nadia, brought to my attention how she likes to have her boiled eggs.
She shared with me her method on my egg sandwich post, and I must say she had me at zaatar. I preferred this simple homey version more than my own, and thank her profusely for her contribution.
I kept editing to a minimum, and the method is largely her words, which described it perfectly without my having to change anything.
Thank you Nadia!


Ingredients:

1 egg, boiled
1 tsp zaatar
2 Tbsp olive oil
sprinkle of salt



Method:

Mash a hard boiled egg till well crumbled with the back of a fork.
Sprinkle with zaatar and one or two tablespoons of olive oil.
Mix and spread on warm toast or scoop with very fresh khobiz.
Accompany with some good tea.


 صحة و عافية

8 comments:

Anonymous said...

. thank you so much....your blog is a delight to me and so i could not help but post comments! ..and glad you thought this was special enough as to write a post on it..its a great way to get those, esp kids, who dont like boiled eggs to eat them and for egg lovers as well..the zest and bite of zaater plus the richness of the olive oil really lift the egg,, should have mentioned the amounts of course are per taste..some like more zaater per egg.for me one heaping teaspoon is enough and its also depends on the quality and freshness of your zaaater blend.. try this with fresh khobiz.. its simply perfect..gratefully Nadia

Kanak Hagjer said...

Recently I got a packet of zaatar...would love to try this one.

Maryam Mohammed said...

Your recipe was beyond special in its flavor and family story, and I am privileged that you chose to share it with me, along with all your other snippets of input throughout the blog. Thank you again for your generosity. I loved it so much I have already made it at least four times, with khoubiz and samoon and even toasted baguette!

Maryam Mohammed said...

I highly highly recommend you do try it! As Nadia pointed out, you can adjust the quantities of olive oil and zaatar per egg to your personal taste.

Anonymous said...

Marhaba Maryam..u know I never really wrote about this, so forgot this one tip.. and feel silly to mention it but there is a bit of difference and want to share it with u as well. ..when we eat this to be scooped up wiith khobiz.. we forego the mixing..and just sprinkle the zaater on top of crumbled egg and dribble olive oil evenly on top. no stirring. as u scoop it all comes together...whats the difference u may ask..? I cant explain..has to be tried. let me know..nadia

Maryam Mohammed said...

Ahan, I see what you mean. It presents different as a layered dip; I get it.
Ok insha Allah I will re-do it the way you just described and re-load pictures.
Thanks Nadia, I very much appreciate your contributions!

Taste of Beirut said...

What a wonderful idea! I always use zaatar for man'ooshe, but this gluten-free, high=protein dish is definitely a winner!

Maryam Mohammed said...

Agreed, and all credit goes to Nadia!