Thursday, October 22, 2015

Za’atar Roasted Pumpkin Seeds

1 large pumpkin
2 tablespoons extra-virgin olive oil
Pinch sea salt or kosher salt
Couple tablespoons za’atar

Heat the oven to 325 degrees. Using a sharp knife (and taking care!), cut the top off of the pumpkin. Pull out as many seeds as possible and place them in a large bowl. Fill the bowl with cold water to cover the seeds. Agitate the seeds with your hands until the stringy pumpkin releases from the seeds. The seeds will float to the top.
Scoop the seeds into another bowl, leaving the stringy water behind. Cover the seeds with water again and agitate them. Remove the seeds from the water with a slotted spoon and spread them out on a clean kitchen towel or paper towels. Pat the seeds as dry as possible.
In a clean bowl, mix the pumpkin seeds with the olive oil and salt. Line a sheet pan with parchment paper. Spread the pumpkin seeds evenly on the sheet pan. Roast in the oven for about 15 minutes, and stir the seeds. Roast for another 15 to 20 minutes, or until the seeds are light golden brown and crisp.
Return the warm roasted seeds to the bowl and sprinkle with za’atar to taste. Taste and add more salt and za’atar as needed. Serve immediately or store the cooled seeds in an airtight container for at least one week.

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