Cucumber Sesame Salsa
The highlight of my day was hearing Francis Ford Coppola on KUOW this morning. I was stuck in the car for an hour and a half (long story--messed up my schedule) and decided a) I could be cranky and impatient or b) I could realize I'd been given some rare time alone and just relax into it. I chose the latter, and split my time between prayer and public radio. Not too shabby.
He was engaging, sweet, and frank--the sort of person I'd love to spend a few hours and a few glasses of wine with. He's 70 and still constantly learning. He said "I have no career, no future. So now I can do what I really want to do. I'm like an old guy that golfs, except I make art films." I love that.
This stayed with me all day--"You've got to stick your neck out in this life, otherwise you'll just do things the way everyone else has done them. The things that get you fired now are the things that will earn you accolades later." I'm not risk-averse, but I could certainly take more risks. I took two today. The first was some workplace coaching that I'm really proud of. And the second (more pertinent) was to put sesame seeds in my salsa. But I knew you wouldn't fire me for it.
Visiting Bellingham included a trip to Mediterranean Specialities, where they sell lots of delicious Lebanese foodstuffs, and I lounged around in my Mom's front yard reading Lebanese and Turkish cookbooks. My mom is the sort of person who STUDIES UP on something like Lebanese cuisine, then makes a feast so mind-blowingly authentic people talk about it for years. I don't have the stamina or attention span for that. Like I've said before, I am (regrettably) the sort of person who often prefers to know something rather than learn it. 
So I'm not making Lebanese feasts, but I did bring home a container of "Old World Lebanese Zaatar." If you follow along with this blog, you may have to go find yourself some, because I am addicted. It's gone into everything this week--hummus, on pita chips and sandwiches, and in this little salsa which I'm making for the second time this week.
There are lots of varieties of Zaatar, and it's used in Morocco, Israel, Palestine, Syria, Lebanon, etc. It's toasted sesame seeds with dried oregano, thyme and salt, and sometimes cumin, fennel, or coriander. I generally don't think to combine oregano and sesame, which is what I love about exploring other traditions. With all my cooking experience, there are still so many uncharted waters. Okay--I guess I do like to learn things as long as there's a snack at the end. Not too different from a kindergartner in that respect.
The first night, we put it over our savory galettes. Tonight, we took it on our picnic with zaatar pita chips. When the pita chips were gone, Yancey ate it straight out of the bowl. If nothing else, I have a feeling I'll still be taking risks in the kitchen at 70. And 80. And until I can't stand at the stove anymore.
Cucumber Sesame Salsa
If you can't find zaatar (and PFI would be where I'd start), you can make your own by toasting some sesame seeds, then tossing them with dried oregano and some salt. To toast sesame seeds, throw them in a hot, dry skillet and stir them around until they're golden, 1 or 2 minutes. Watch them carefully! I used fresh basil and cilantro from my garden (sorry. rubbing it in), but you could use just cilantro, and mint would also be delicious. You could also throw in garlic and/or red onion. I liked the mild taste without them, though...the better to taste the zaatar.
I large or 2 small cucumbers, peeled, seeded, and finely diced
3 roma tomatoes, finely diced
2 Tb. chopped fresh cilantro
1 Tb. chopped fresh basil
2 green onions, finely sliced
1 jalapeno, seeded and finely diced
1 Tb. zaatar
salt
juice of one lime (or more to taste)
drizzle of extra virgin olive oil
Gently combine all ingredients in a bowl.
Zaatar Pita Chips
Heat oven to 350. Take 3 or 4 stale pita breads, and cut them into triangles. Toss with 1 Tb. olive oil and 2 ts. zaatar. Spread on a baking sheet and bake for about 8 minutes, until golden and a mostly crunchy but with a little give still.
June 10, 2009
Reader Comments (13)
So do we go online to make a zaatar recipe? Or do we buy it on the shelves? I'm confused. I am excited about a use for stale pita bread though. I always end up throwing away the last 2 or 3 in a pack because we get bored.
The "recipe" is in the italicized bit under the recipe header if you can't find it to buy. Just toast sesame seeds and mix them with oregano and salt. Or go online to find all sorts of variations, I bet...
love the daddy daughter photo!
Oh, I was supposed to read the italicizes bits? DOH!
I've made zaatar lots of times for a pita bread salad and mine is totally different! It has sumac, fresh thyme, sesame seeds, and salt. I love it so.
I like the sumac in the zaatar as well. It gives it a little sour punch which I always like.
I want to keep exploring and trying new things hoping it keeps me from getting close to the "brink". Heaven forbid .
The risk thing is my challenge, but I am working on it.Wish it was as easy as throwing sesame seeds into salsa.
Love the photo, Loretta is even cute from the waist down.
i love the grassy photo...and even though i live in bham, i never get to that store. what a shame. i will go now and pick up some zaatar. thank you for inspiring us to take risks in our kitchen as well. :)
One of my favorite things about your postings is what else I get to read/listen to because of your sharing. Whenever you mentioned Anna Deavere Smith I went and found that clip. I've had a crush on her since highschool. She's so beautiful and has that awesome spirit of power and centeredness. I had no idea what a artistic force she is to be reckoned with. Also led me to check out one of her books out from the library that I saw a few years ago, but never picked up Letters to a Young Artist. I'm gonna go search for that Coppola clip right now.
I want to go to there. (from 30 Rock?) I love cucumber, I love salsa, I love zaatar, I love chips. Can I come over?
What a lovely salsa, it looks so refreshing!
If I didn't take a few risks, try new things, I fear I would end up the crazy old cat lady on the block. Here I am 2 years short of 60, on a new adventure with blogging. One has to remember I'm of the generation that didn't grow up with computers. Our kids learned all about them first. So this is a risk and an adventure for me. And I am so gonna try that zaatar. Yummm!
Dana and Margaret, I love that you're all up on the zaatar specs. You guys are serious cooks--I feel lucky that you hang around this blog.
Eralda, Yancey and I are all about 30 Rock. If you didn't live in Texas, maybe we'd be watching it together on Thursday nights.
Karen, you kick ass! I love that you are on this blogging adventure.