RICOTTA WITH ZA'ATAR

When I visited my new friend Corinne (foodblog reader and foodie), she gave me a pot that contained a quantity of fragrant "Za'atar", a speciality I love very much. I have already made my own before from recipes I found on the net, but I must say that this one is one of the best I have tasted so far as it's extremely well-balanced and delicate...

"Za'atar" is a popular spice mixture that originates from the Middle East (Lebanon, Syria, Jordan, Palestine and Israel). It can also be found in Turkey or amongst the Middle Eastern Armenians and the Bedouins of North Africa. It is composed of dried thyme, roasted sesame seeds, sumac and salt. Different versions exist and certain "Za'atar" may contain additional spices such as savory, hyssop, oregano, cumin and fennel seeds. Each country has it's own recipe. "Za'atar" is used to season meat or vegetables, it can be sprinkled on "Hummus" (see my recipe), on "Labneh" (strained yoghurt/cheese), spread on a dough base in order to make a flat bread called "Manikish Bil Za'atar" and mixed with olive oil to create a spread/dip.

A little like the Lebanese, I decided serve it in association with ricotta cheese, thus recreating a dish that is quite similar to the original "Labneh Bil Za'atar". This way of seasoning that mild cheese is absolutely wonderful. The spice mixture goes very well with the roundness of ricotta and gives it a great uplift. A magical association that doesn't lack freshness nor originality!

~ Ricotta With Za'atar ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2-3 people.

Ingredients:
250g Fresh ricotta cheese
2 Tsps Za'atar (see recipe)
3-4 Tbs Olive oil

Method:
1. Unmold the ricotta onto a dish.
2. Sprinkle the za'atar on top of the cheese.
3. Pour the olive oil over the cheese.
4. Serve.

Remarks:
Always use good quality olive oil.
You could replace the olive oil by pumpkin seed oil if you wish.
You may want to add a bit of salt if you find it too mild.

Serving suggestions:
Eat this cheese with bread ("Ekmek", "Bagels", "Challah", "German Partybrot", "Plain White Bread", "Baguette Parisienne" or "Tex Mex Cornbread").
You can also mix it to pastas, spread it on cucumber slices, use it as a filling for brick/phyllo rolls, etc...

Once again, Corinne, thanks ever so much for your generosity!