Moroccan Quesadillas
Fusion cuisine is a wonderful, wonderful thing–it allows us to enjoy the flavors from several different cultures all on one plate…and discover new taste adventures along the way! For this dish, I used the idea of the Mexican quesadilla to provide a platform for Moroccan flavors. The spice mixture–za’atar–is a simple mix of sesame seeds, thyme, oregano and sumac. (If you can’t find sumac, compensate for its characteristic sourness by squeezing some fresh lemon juice over the vegetables.) The vegetables could be almost any combination of roasted veggies, so next time you’re roasting a batch for your dinner, throw in some extras to use in these North African quesadillas the next day.
Za’atar:
In a spice jar, mix together 1 T. sesame seeds, 1 1/2 tsp. oregano, 1 1/2 tsp. thyme, 1/2 tsp. salt and 1 T. ground sumac. Store unused portion in a cool, dark place for future use.
For the quesadillas:
Note: this serves two people a moderate-sized lunch. Double or triple the recipe as necessary.
2 large whole-wheat tortillas
About 1 cup total of mixed roasted vegetables: carrots, red pepper, zucchini, onion
Feta cheese (Feta cheese made with goat/sheep milk will have a stronger, more authentic flavor than Feta made with cow’s milk)
1 tsp. za’atar
On a large plate or cutting board, cover one of the tortillas with the cheese and vegetables. Sprinkle on za’atar. Place the other tortilla in a large non-stick pan over medium heat and sauteé in olive oil for about 1 minute or until it is beginning to turn crispy and brown. Remove from pan. Carefully lay the tortilla with toppings into the hot pan, place the browned tortilla browned-side-up on top, press down lightly, and put a lid on the pan. Let cook, shaking the pan slightly to prevent the quesadilla from sticking, for about 2-3 minutes or until the bottom has browned and the cheese has begun to melt. (Use a spatula to lift up the bottom edge to check on its progress.) Typically, quesadillas can be prepared by flipping them over to brown both sides, but since Feta is a dry cheese and won’t make the tortillas stick to each other very well, it’s much easier to pre-toast one side of the quesadilla and refrain from flipping.
Carefully slide the quesadilla out of pan, cut into halves or quarters, and serve.
Enjoy!
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Tags: feta, mexican, moroccan, quesadillas, za'atar
