No, this has nothing to do with the country code top-level domain for the Czech Republic. Here in Omelet Land, CZ stands for the Zaatar & Cheese Omelet. I put zaatar first because it is the star of this omelet. This herb which usually is the accompanist, as in the Middle East Omelet, here takes center stage as the soloist. It usually is the supporting actor and here it plays the role of the star. And this production has been nominated for the Acamedy Oxcar of the Year Award. As you probably already know……Well, at least as you have suspected, all this is written with tongue in cheek and we thank you for allowing us this latitude. Actually, the zaatar did play a major role in the above Middle East Omelet, but it was accompanied by a plethora of other contents and flavors. And here, it, along with a bevy of goat cheeses, is really the center of attraction and its strong flavor oozes out of the omelet as it enters your mouth.
Zaatar, also called Holy Hyssop, has soft, fuzzy leaves with a pungent aroma and a distinctive sharp taste which is minty, spicy and earthy. It is described interchangeably as a type of wild oregano, thyme, savory, or marjoram and has flavors reminiscent of all three, perhaps even combined. In the U.S., the popularity of za’atar is on the rise, and the spice is being valued for its distinctive taste, it is going mainstream. You can purchase plants for your garden and I have found two web sites to visit to order them. It is available for $3.50 at Garden Harvest Supply. At Mudbrick Cottage Herb Farm where the cost of a plant is the same, it is out of stock, but you can give them your contact information to be notified when it is available. I do not have any experience with either of these garden supply firms, so I just suggest them without any recommendations. Perhaps you can order it from your local garden shop. I do recommend you to try to grow some. Generally, it thrives with minimal care and you will be rewarded with a wonderful cooking herb for years to come. Incidentally do not use the dried version of zaatar for this omelet.
As far as the other main actor of this production, the cheese here is really four goat milk cheeses. They are Tom and Lord from Adir Dairy along with St. Mor and Mancheze from Barkanit Dairy. You have read about these before when we were introduced to Barkanit Dairy at the Wine and Cheese Tasting at Galil Mountain Winery and when we used the Adir Dairy cheeses in other omelets.
Here we incorporate all four of these cheeses, cut up into small chunks and scattered helter skelter on top of the coarsely chopped zaatar on one half of the circle of the cooking egg. Immediately flip the other half over, covering the contents of the omelet, wait a few seconds and turn off the heat.
What a blend of complex flavors which combine to exhilarate the senses long after you swallow the food. You won’t regret you made this one. Bon Apetit — B’Tayavon — Buono Apetito.