Za’atar Roasted Sweet Potatoes

Za’atar is a spice blend used in Middle Eastern cooking consisting of sumac, thyme, white sesame seeds and salt. In this recipe it lends a slight lemony flavor to, and enhances the earthy scent of, some lovely sweet potatoes.

Sumac Roasted Sweet Potatoes
Servings: 4-6
Prep time: 5 minutes
Total time: 30-35 minutes


  • 3 lbs. sweet potatoes
  • 3 Tbsp. olive oil
  • 2 tsp. za’atar
  • 1 tsp. ground sumac


  1. Place oven rack in the center of the oven and preheat it to 425°F. Line a rimmed baking pan with parchment.
  2. Peel sweet potatoes and dice into 1″ cubes.
  3. Toss sweet potatoes with the olive oil and spices. Transfer to the prepared pan and spread into a single layer.
  4. Roast for 25-30 minutes, tossing the potatoes and redistributing into a single layer half way through cooking.

Zucchini Pancakes

[Zucchini Pancakes]In my ongoing quest to find ways to use zucchini I decided to make some zucchini pancakes this past week. My dad used to make something like these during the summer when I was growing up. They were particularly good with a little Romesco.

Zucchini Pancakes
Servings: 4
Prep time: 10 minutes (plus 30 minutes wait)
Total time: 1 hour


  • 2 zucchini, about 1 pound each
  • 1 shallot
  • 1/2 cup all-purpose flour
  • 1/2 tsp. ground sumac
  • 1/2 tsp. ground Aleppo pepper
  • 1 egg
  • kosher salt
  • 2 Tbsp. unsalted butter, divided


  1. Rinse zucchini, halve across the middle and grate on the large holes of a box grater. Sprinkle with kosher salt (maybe a 1/2 tsp.) and place in a strainer set over a bowl. Allow liquid to drain for at least 30 minutes. Transfer drained zucchini to a double layer of paper towels, blot dry and move to a fresh bowl.
  2. While the zucchini rests you can also grate the shallot on the small holes of a box grater and add to the strainer with the zucchini. Then combine the flour and spices in a small bowl and whisk to combine. Finally lightly beat the egg to combine the yolk and white.
  3. When ready to continue mix the zucchini/shallot with the flour/spices and egg until it comes together as a batter. There’s still plenty of liquid in the zucchini to supplant the egg.
  4. Heat 1 tablespoon of butter in a non-stick skillet over medium heat until it no longer bubbles. Add 4 pancakes to the skillet (I used a disher), flattening each so they are about 3″ in diameter. Cook for 2-3 minutes on the first side, flip and cook for 2-3 minutes on the second side. Both sides should end up golden brown.
  5. Transfer pancakes to a platter and sprinkle with a bit more salt. Repeat the pancake cooking process with the remaining butter and batter. Serve warm.

These could also make a tasty appetizer. Just make smaller pancakes, say 1 1/2″ diameter, and top them with a dollop of sour cream plus some finely chopped chive or caviar.