ZATAR IBRAHUMMUSOVIC

ZATAR IBRAHUMMUSOVIC

Recipe made by the sandwich place Scandwich.

3-4 servings

This sandwich consists of:

  • 4 pieces of toast
  • Zatarmayo
  • Red bell pepper salsa
  • Pickles
  • Hummus
  • Jerusalem artichoke
  • Stockeld Creamy Spread mixed with lemon and herbs
  • Rocket salad
  • Zhoug
  • Toasted sesame seeds
  • Pomegranate

ZATAR (Spice mix)

  • Ingredients: 
  • 1 dl sumak
  • 1 dl dried oregano
  • 1 dl dried thyme
  • 1 dl toasted sesame seeds

ZATAR MAYO

  • 1 dl soy milk
  • 1 dl canola oil
  • A clove of garlic
  • Zatar to taste 
  • Dash of sherry vinager

RED PEPPER SALSA

  • 2 red bell peppers
  • Drizzle of canola oil and sherry vinegar
  • Handful of parsley

JERUSALEM ARTICHOKE

  • A bag of jerusalem artichokes
  • Drizzle of canola oil
  • Salt

STOCKELD SPREAD MIX:

  • 2 x 150g Creamy spread Original
  • 1 handful of leaf parsley
  • 1 chili
  • Zest from 1 lemon

ROCKET LETTUCE IN SWEET VINAIGRETTE: 

  • 1 small bag of rocket lettuce
  • ½ dl of golden syrup
  • ½ dl of Sherry vinegar
  • 1 dl Olive oil

ZHOUG

  • 4 cloves of garlic
  • 2 bundles of cilantro
  • 4 jalapeños
  • 1 tsp ground cumin
  • 1 tsp chili flakes
  • 7-8 dl olive oil
  • Juice of a lemon
  • 2 tbsp golden syrup

OTHER:

  • 1 CUP OF PICKLES
  • 1 PACKAGE OF PRE-MADE HUMMUS
  • 1 POMEGRANATE 
  • A HANDFUL OF TOASTED SESAME SEEDS

Zatar:

  • Mix all the ingredients and add whole sesame seeds and salt at the end.

Zatar mayo:

  • Mix together all the ingredients and add more canola oil to reach the desired creaminess.

Red pepper salsa: 

  • Rinse, de-seed the bell peppers, and cut them into coarse pieces. 
  • Coat them in canola oil, salt, and pepper.
  • Roast in the oven at 190 until they’re slightly browned and soft.
  • Add freshly chopped parsley and shallots to the peppers and add a dash of sherry vinegar. 

Jerusalem artichoke: 

  • Rinse and wash the Jerusalem artichoke thoroughly. 
  • Bake in the oven until soft at 155 degrees Celsius.  
  • Let cool and slice into halves. 
  • Fry in a hot frying pan until golden brown. 
  • Sprinkle some of the zatar you made and add some fresh parsley.
  • Finish off with a dash of sherry vinegar in the frying pan. 

Stockeld Creamy Spread mix: 

  • Finely chop the ingredients and zest the lemon. Combine in a bowl and add some olive oil to make it creamier. 

Zoug: 

  • Blend everything except for the olive oil in a blender. 
  • Carefully pour in the olive oil in stages while the mixer is running. 
  • Add salt & pepper to taste. 

Sweet vinaigrette for rocket lettuce: 

  • Mix all the ingredients in a bowl and add to rocket lettuce just before serving.

Other:

  • Peel the pomegranate (be careful, it will splash on your clothes and everything around you!)
  • Rinse the sesame seeds in cold water. 

Time to assemble! Toast the bread in a frying pan, on both sides. Place on a plate and add the Creamy Spread mixture, red bell pepper salsa, a few pickles, jerusalem artichokes, zatar mayo, hummus, dressed rocket lettuce, zoug and pomegranate. Finish it all off with toasted sesame seeds! 

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