Dulse is a seaweed rich in significant levels of calcium, potassium, iodine, magnesium and vitamin A. It’s also seaweed, which is still such a foreign ingredient to so many of us, despite the fact that it’s been used in diets around the world for millenia.
This unusual and delicious condiment recipe is just what landed Amy Chaplin and her cookbook, Whole Food Cooking Every Day the James Beard Award for Best Book in Vegetable-Focused Cooking last year. The gluten and dairy-free cookbook was also named one of the Best Cookbooks of the Year by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more.
This elegant za’atar recipe will thrill foodies looking for wildly umami details to impress their friends (or maybe just spouses currently). While the ingredients are exotic, the prep is simple and the results are phenomenal…
Says Chaplin in the book, “Dulse has a soft, pliable texture and is quite chewy if eaten right out of the package. Once toasted, though, it crunches easily and, with its natural smokey flavor, makes a delicious seasoning.”
Dulse Rose Za’atar
Makes 6 tablespoons | 1¹/₂ ounces | 45 g
¼ cup (1¼ ounces | 35 g) raw unhulled sesame seeds, toasted
2 tablespoons (1 g) dried organic rose petals
1 tablespoon Toasted Dulse Flakes
1 teaspoon ground sumac
1 teaspoon dried thyme
½ teaspoon flaky sea salt
Combine the sesame seeds, rose petals, dulse, sumac, thyme, and salt in a small jar or bowl and stir to combine. Store in a tightly sealed jar for up to 3 months.
For the Toasted Dulse Flakes
To toast dried dulse, spread 1/2 cup (¼ ounce | 8 g) over a baking sheet and toast in a 350°F (180°C) oven for 10 minutes, or until crisp to the touch and lightly browned in spots. Allow to cool slightly, and use your fingertips to crush the dulse into flakes. Store in a tightly sealed jar for up to 6 months. This makes a scant 3 tablespoons (1/2 ounce | 15 g).