Think back to you first trip to Israel. What moments stand out?
Of course, you remember going to the Kotel and feeling the awe-inspiring history and energy in that space. You remember your first float in the Dead Sea, how the salt stung your body and how you felt like you were going to roll over in the water because of the buoyancy.
Perhaps you remember your first trip to Ein Gedi, the mystical oasis paradise in the desert, or your first trip to Masada for a sunrise hike.
I remember these places and experiences fondly, but for me the strongest memory is my first sight (and smell) of the Shuk in Jerusalem. I vividly recall turning down the first aisle and being overwhelmed by the smells of all of the delicious goods (and the screaming of the vendors). I saw huge wheels of halva, piles of dried fruit, candy, and spices. I was in heaven.
The aromas coming off of the piles of spices were intoxicating. I had never seen so many of them before and, as a foodie, I was very intrigued. I also was overwhelmed by the vibrant colors of each individual spice and was suddenly aware of just how far I was from Chicago. Then, I spotted (and smelled) it: zesty, herby, and delicious
za'ataar
.
Za'ataar
is a mix of sumac, thyme, marjoram, oregano, sesame seeds, and salt. Traditionally in Israel, it is sprinkled on top of pita bread that is either eaten plain or dunked in hummus. I've seen people eat it with
shakshuka
and even dip a hard-boiled egg in it.
Za'ataar
is essentially a universal spice.
One of my favorite ways to eat it is on roasted chicken. Before I share the recipe, I will share the backstory for what I now call my "Harry Potter Shabbat Chicken."
When I was younger, I was a fan of two things: Harry Potter and cooking/baking. One year, my parents bought me the Unofficial Hogwarts Cookbook, which supposedly contained the recipes from the opening night feast in the Great Hall of Hogwarts. While a lot of the recipes contained pork or shellfish, there was one that stood out to me: Herby Roasted Chicken. While I don't remember reading about or seeing any chicken on the Great Hall tables in the movies, I was thrilled to find a recipe I could make at home, and put a Jewish twist on!
The original recipe called for herbs such as parsley, thyme, and rosemary to be stuffed under the chicken skin with margarine. The chicken would then be roasted for almost an hour and fill the house with a delicious aroma or herbiness. Now, for the Jewish twist.
Za'ataar
Roasted Shabbat Chicken (for the Jewish witches and wizards of Hogwarts)
1 medium yellow onion
6 cloves of garlic, finely diced
1 whole chicken, cut up
½ cup margarine, softened
½ cup
za'ataar
1 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
½ cup chicken stock
Preheat the oven to 375° F.
Combine all ingredients (except for onion and chicken) in a bowl.
Slice the onion and place in a glass pan.
Lay the chicken pieces on top of the sliced onion, skin side up.
Spread the margarine mixture under the skin of the chicken pieces, making sure to leave some to dollop on top of each piece before you put in the oven.
Pour the chicken stock into the baking pan. It should be just enough to cover the onions.
Bake the chicken for 45-50 minutes.
Pull the chicken out of the oven, and place reserved margarine mixture on top of each piece.
Place under the broiler for 5-7 minutes, until skin is crispy.
Enjoy!
Marissa Wojcik is the founder of the Jewish baking blog North Shore to South Bay (northshoretosouthbay.com), where she shares her modern and updated versions of beloved Jewish classics.
