Za’atar Spiced Papaya (and its many yummy uses)

I was recently given this cookbook:

Let’s just say it’s awesome. The pictures are breathtaking and flipping through the pages brings on a total nostalgia-fest for when I went wandering through Jerusalem and Jaffa last September.

One of the ingredients that stood out to me while in Israel was za’atar. Though it varies all over the Middle East, za’atar is a rich mix of dried herbs such as thyme and oregano, toasted sesame seeds, and occasionally sumac and lemon peel. Sprinkled on pita, atop hummus, and on roasted veggies, this exotic sounding deliciousness was everywhere in Israel, and I fell totally in love.

I guess it’s no surprise this spice kept popping up in Jerusalem’s recipes. It’s also no surprise that I frequently over-buy produce and a ripe (like YOU NEED TO EAT ME TODAY ripe) papaya was sitting on my kitchen counter. …Oh heyyyyy oven.

….And somehow, a quesadilla with za’atar roasted papaya sounded like the obvious solution. And I’m not even going to pretend it’s not the most amazing thing ever because it totally is. If my food truck fantasy ever comes true, prepare to see this one on the menu.

And maybe this parfait, too!

 Za’atar Spiced Papaya

 Ingredients

• I ripened large green/yellow papaya
• ¼ cup melted coconut oil
• 1 Tbs za’atar seasoning
• Olive oil, for drizzling
• Salt and fresh ground black pepper to taste

 Directions

1. Preheat oven to 375. Prepare baking sheet with aluminum foil or parchment and brush melted coconut oil on top so the papaya doesn’t stick.
2. Peel papaya, and slice in half length-wise. Remove seeds (did you know they’re edible AND taste like citrusy pepper AND look like caviar AND get rid of parasites?! anyway) Cut papaya into ½ inch thick sliced lengthwise (some may break, whatever, roll with it).
3. Place sliced papaya on baking sheet and drizzle with 2 tbs coconut oil, ½ tbs of za’atar seasoning, salt and pepper. Flip slices and repeat on opposite side.
4. Put papaya in oven, for around 25-30 minutes, flipping once in between. (Remember, my oven is not your oven, so trust your own eyes and nose for crispiness vs burnt)

Za’atar Spiced Papaya Quesadilla

Ingredients

• 3 to 4 slices of roasted za’atar spiced papaya
• 1 large tortilla of choice
• 3 TBS your favorite vegan nut-based cheese (I used cashew) or goat cheese
• 2 TBS toasted, sliced almonds
• A small handful of fresh basil
• Juice from 1 key lime (or a slice of lemon or regular lime, I just love that keylime tang)
• ¼ cup chopped kale
• Salt and fresh ground black pepper to taste
• Olive oil for drizzling

Directions

1. Spread cheese across tortilla. Add all other toppings and sqeeze key lime juice on top. Fold tortilla over in quesadilla-like fashion.
2. Place quesadilla in pan drizzled with olive oil on medium high heat when ready (you should hear that sizzle sound) and cook on each side for 2 minutes or so (just enough to cook the tortilla and warm the inside)
3. Top with additional salt, pepper, lime juice, and olive oil if desired.

Secret Spice Parfait

(shhhh the secret spice is za’atar, shocker right?)

Ingredients

• 2 to 3 slices of roasted za’atar spiced papaya
• ½ cup yogurt of choice
• 3 figs, sliced
• 1 small bran muffin (or granola, whatever)
• 1 TBS sun butter (again, whatever makes you smile instead is gonna be awesome, too)
• 1 tsp or so cacao nibs
• a few raspberries (delicious and pretty, but totally optional)

Directions

1. LAYER BABY LAYER. Then eat. Then be happy.

What is with this roasted fruit kick I’m on? Do you all have any favorite roasted fruits?

 Notes

• Don’t limit yourself to these recipes. This papaya would be probably rock on oatmeal, sliced into quinoa, layered in a sandwich, the possibilities are endless my friends.