Resolving the Sharp Edge with Naan & Meyer Lemon Zahtar

meyer lemon zahtar topped naan bread

meyer lemon zahtar topped naan bread

By the lack of comments on my last blog post I truly made you all uncomfortable with my “angry” post. It’s OK. I get it. Anger is socially unacceptable. No one wants to deal with an angry individual. Please understand: for anyone who has suffered a loss, especially of a child, anger will be a strong component of their grief process. Don’t abandon them. Help them work through it. Here are a few tips to assist in sorting out the feelings.

  • Understand that the griever may be feeling betrayed by their God
  • Understand that the griever may feel responsible for not being able to save and protect their loved one
  • Understand that something was stolen from them and they will never get it back
  • Understand the injustice of random acts and not needing to find blame

    zahtar ingredients

    zahtar ingredients

Kneading dough, I am told helps release aggression, but, I am all about “not kneading” when it comes to homemade bread. Naan is a traditional no-knead Indian flat-bread baked in a special brick oven called a tandoor. A heavy skillet is a fine substitute for the more authentic tandoor. Shallow fried golden and light, naan can not only be used to scoop up delicious curries, but also makes a perfect pizza crust or base for a sandwich. Here I top it with a zesty zahtar made with my homegrown Meyer lemons slice into strips for an unexpected appetizer.

Meyer Lemon Zahtar

1 Meyer lemon, grated zest and juice

1 clove garlic, mashed and minced

¼ cup toasted sesame seeds

¼ cup extra virgin olive oil

3 tablespoons chopped fresh flat leaf parsley

1 tablespoon chopped fresh thyme

½ teaspoon fleur de sel (or kosher salt)

½ teaspoon crushed red pepper flakes

¼ teaspoon dried sumac, optional

Combine all ingredients; cover and set aside.

fresh meyer lemon zahtar

fresh meyer lemon zahtar

Naan Bread

¼ cup hot tap water

1-tablespoon sugar

1-teaspoon active dry yeast

3 cups all purpose flour

1-cup whole wheat flour

1 ½ teaspoons baking powder

1-teaspoon baking soda

1-teaspoon kosher salt

¾ cup warm milk

1-cup plain Greek yogurt

¼ cup olive oil

In 1-cup measure combine water, sugar and yeast, stirring, until yeast dissolves. Let yeast proof for 10 minutes or until mixture looks foamy. In large bowl, whisk flours, baking powder, baking soda and salt. In medium bowl, whisk milk, yogurt and yeast mixture until blended. Add wet ingredients to flour mixture; mix by hand until dough comes together into a slightly sticky ball. Cover with plastic wrap and let dough rest for 1 hour or as long as overnight in the refrigerator. Divide dough into 12 balls. On a lightly floured surface, roll each ball into an oval shape about ¼-inch thick. Heat a heavy skillet, over medium heat. Brush both sides of dough lightly with olive oil and place in skillet. Cover and cook for 1 minute or until brown and dough begins to bubble up. Flip bread over. Spread some zahtar over top. Cook 2 to 3 minutes or until bread is cooked through. To serve: cut on the diagonal into strips.naan bread








Seasonal Shift & A SNAP Cookie

Five spice Cookies

Five spice Christmas Cookies

SNAP! Summer vacay from grief is over. Turn the clock back and the fall of darkness begins to overwhelm me. The anxiety of the holidays hovers and all I can think about is that empty seat at the table. The seasonal shift is upon us.432226138110

It occurs to me now that I am angry. It must be a phase that us grievers go through. It makes sense to be angry having had such a bright light in my life snuffed out; out of my control. Like a ticking time bomb there are days I explode.

Recently, I have noticed I curse more (not very polite). I get a little road rage and I get pissed off over idiotic things. I’ve developed an edge; a very sharp edge. And another #*$&’ing thing, my darling husband agrees! It’s not pretty and there are days I look in the mirror and don’t like what I see.

Anger is not pretty, but maybe it is necessary. It is a thing us grievers have to go through and resolve. It is normal. It is manageable. Ask for help if you are struggling with anger. Try your best to SNAP out of it by celebrating the one you love and lost. That’s what I did.Team Will-Bur

Off to Vegas to cook my heart out. Joined by my best friend and Will’s godmother, Lynn, we were TEAM WILL-BUR and cooked some darn good bacon recipes. We celebrated William in the way I know how. A bit more of the world got to know him and I shed my angry tears every evening when veterans were celebrated on Fremont Street with Lee Greenwood’s song, “Proud To Be An American”.T-shirt


Now for my snappy recipe. It’s a twist on an old fashioned molasses cookie. Don’t let the soy sauce scare you as it just gives a bit of a salty element. Slightly crispy on the outside this cookie gets its snappy flavor from Asian 5-spice powder. I make it a habit to add at least one new recipe to my holiday cookie tray. I hope this one fills an empty place on yours.

Fragrant Five Spice Molasses Cookies

2 ¼ cups all-purpose flour

2 teaspoons Asian 5-spice

1-teaspoon baking soda

1 cup packed dark brown sugar

¼ cup canola oil

1/3-cup molasses

1-tablespoon low sodium soy sauce

1 egg

1 cup sliced almonds

½ cup chopped crystallized ginger

¼ cup granulated sugar


Heat oven 350F. Line two baking sheets with parchment paper.

In mixing bowl, whisk flour, spice and baking soda; set aside. In another large mixing bowl, beat brown sugar, oil and molasses with an electric mixer for 3 to 5 minutes or until well mixed. Add the soy sauce and egg; blend well. With the mixer running, slowly add dry ingredients, beating until well mixed. Add ginger and almonds; mix until combined. Using a small cookie scoop, scoop out dough balls into granulated sugar, rolling in sugar to coat. Place on prepared baking sheets 1 to 2-inches apart. Bake 12 to 13 minutes or until cookies look crackled on top. Transfer cookies on parchment to cooling racks. Cool completely. Makes 36 to 40 cookies.


Celebrate Your Favorite Veteran


I am reblogging today because it is all I have to say….in addition to WELCOME HOME Sargeant John Roth

Originally posted on Good Grief Cook:


Sweet William’s Spirited Sparkler

¼ cup sugar

¼ cup poire William (pear brandy)

1 slice peeled ginger

4 blueberries

4 raspberries

4 slices pear

Mionetto Prosecco

In small saucepan, over medium heat, swirl sugar, poire William and ginger until sugar is dissolved; cool. Remove and discard ginger. Spoon 1 ½ tablespoons of syrup in each of 4 flute glasses. Top with prosecco; gently stir. Drop 1 blueberry, 1 raspberry and 1 pear slice in each glass. Serves 4.

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