Craving new flavours?

Yeah, ten days of turkey, ham, spiced beef, and potatoes will do that to you.

After the Christmas feastathon, now’s the perfect time to shake things up in the kitchen.

Award-winning Cork food writer and TV chef Lilly Higgins has a delicious recipe for a za’atar, leek, and cheddar galette that is not only tasty but also shows support for Palestinian culture and tradition.

Za’atar, a beloved spice mix in Palestine, can be found at the George’s Quay gem, Izz Café. Traditionally eaten for breakfast with olive oil and fresh flatbread, za’atar is a mix of wild thyme (also called za’atar), sesame seeds, and salt, and sometimes enhanced with sumac and caraway seeds.

Lilly insists, “Most things can be improved by adding za’atar.”

 

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Lilly, who contributes to My Goodness’ Goods For Gaza stand in the English Market, has taken to Instagram lately to explain the historical and legal challenges Palestinians face in harvesting wild za’atar.

She recommends watching Jumana Manna’s Foragers to learn more about the impact of the 1977 ruling by the Israeli Ministry of Agriculture when it declared wild za’atar a protected plant that made it illegal to harvest.

Here’s the recipe:

Lilly’s Recipe: Leek & Cheddar Galette with Za’atar (serves six)

Pastry:

• 150g cold butter, cubed
• 300g self-raising flour
• 1 egg

Filling:

• 4 leeks
• 100g butter
• 1 tsp fresh thyme, finely chopped
• 4 tbsp crème fraîche or cream
• Salt & black pepper
• 1 egg, beaten
• 1 tsp Dijon mustard
• 3 tbsp parsley, finely chopped
• 120g mature white cheddar cheese, grated
• 1 tbsp zaatar

Instructions:

• Prepare the pastry by combining butter and flour in a food processor until it resembles fine breadcrumbs. Add the egg and mix until a dough forms. Place the dough onto a cold work surface, pat gently into a rounded shape, and cover with cling film. Rest in the fridge for 30 minutes.
• Preheat the oven to 200C.
• Slice and sauté leeks in butter until tender. Add crème fraîche or cream, stir in cheese and season. Let it cool.
• Roll out the pastry into a 16” circle or rectangle. Place on a lined baking tray.
• Once the leek mixture is cooled, mix in all but 1 tbsp of the beaten egg with the mustard, thyme, and parsley. Spread on the pastry, leaving a 2” border. Pleat the edges to form a crust.
• Sprinkle zaatar over the filling, brush edges with the remaining beaten egg, and bake for 25-30 minutes until golden.
• Garnish with fresh thyme sprigs.