Sunday, August 8, 2010

Zatcorn

Need I continue to mention how scrumptious zatar is?  It's salty and nutty and sour all at once.  (some recipes: about.com, epicurious, chow.com--but also widely available for sale in middle eastern groceries and at Jons)

Most things taste good on popcorn, and this is no exception (edit 9/20/10: tahini-tamari sauce, however, while delicious, is really messy on popcorn).  And... making popcorn the "old-fashioned way" is easy, delicious, relatively healthy, and absurdly cheap.  Why aren't you eating this right now?

(Edit 4/12/11: For more popcorn toppings, see dukkah and berbere.  See also the comments below.)

Popcorn popped in canola oil, but drizzled with olive oil and tossed with zatar and salt

To make popcorn: Place kernels and oil (use a refined oil--something like olive oil will make a smoky mess) in a saucepan, cover, and turn heat on high.  When kernels begin to pop, gently shake pot to keep popcorn from burning.  When popping slows, turn off heat and allow popping to stop.  Transfer to a bowl and do with it as you will!

3 comments:

Arhia said...

we used to make popcorn with olive oil, tamari, granualated garlic, and brewer's yeast. it was one of our favorites as kids!

Julia said...

yum yum yum! tonight i made popcorn with olive oil, garlic powder, nutritional yeast, gomasio, oregano, and tons of cayenne pepper. it was like a pizza from the moon. :)

Julia said...

Recently I have been making popcorn with salt, cayenne, and cinnamon. Sometimes I throw in some almonds as well. This is very good.