Za'atar is defined aptly
here! The zaatar that I have used here is green coloured --which in short wiki defines as -
"Green za'atar mixture is traditionally composed of dried thyme (Thymus vulgaris), toasted white sesame seeds, and salt. Some sources also include savory, hyssop, oregano, cumin, and fennel seed. "I came across this mid-eastern savoury item when I first came here. My hubby and friends described it as mid-eastern chutney or more like the chutney podi with idli(Dry chutney soaked in oil as idli dip). :) That was quite some comparison! There are various varieties of which this green zaatar is what we get in Kuwait.
There is notably no recipe, I had picked up Brown sesame-round flat bread and spread the zaatar mixed with extra virgin olive oil, enough to make it spreadable. It makes for a filling and light breakfast!
The addition I made was to prepare soya milk
Zlamushka's way, she suggested me to soak, boil, coarse-grind the soya in that order prior to milking. The sediment available after squeezing the ground soya, called 'Okara' when added to chappati flour, gives out the best softest chapatis!!
The milk when boiled gives malai called 'Yuba' which again can be used for a recipe!! In all soya bean is not only adding health to our body, but also none of the process is wasted! All in all I now call it 'Kalpavruksha'!!! (pic-raw soy beans, the soy milk filtered, Okara)
The milk bottled and refrigerated for use. This soy milk so obtained can be made flavourful by mixing vanilla and sugar for vanilla flavour or cocoa powder and sugar for chocolate flavour. The brand Godrej in India has mango, apple, cashew-almond and many more flavours to the tetra-packed soya.
My daughter can now have homemade!!! Yaaayyyyy!
