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Roasted Apples with Za’atar, Chiles & Date-Cider Vinaigrette

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“I do a lot of Middle Eastern cooking and really enjoy spices, like za’atar and chiles for a little bit of heat,” says chef Matt Steigerwald, head chef at Rapid Creek Cidery in Iowa City, Iowa. Steigerwald’s spin on traditional oven-baked apples infuses some of his favorite spices into a flavor-packed dish including the za’atar and date syrup, both found in markets that sell Middle Eastern groceries.

For the best results, Steigerwald recommends selecting a good baking apple that will stand up in both texture and tartness. Baking apples can also be a little tricky: To keep your apples from being too firm or too mushy, “You’ve really got to watch them,” says Steigerwald. Depending on your apple variety, be aware that cooking times may vary, too. “I know some of my apples roast in less than 10 minutes and others need to go longer,” he says. Jonagold, Honeycrisp and Fuji work well for this recipe.

Roasted apples with za'atar
Roasted apples with za'atar 2
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