High-Heat Charred Zhoug Calamari over Velvet Tahini & Blistered Tomato Salad
Growing up in Tel Aviv, the scent of sea salt and blistering charcoal was the background music of my childhood. This High-Heat Charred Zhoug Calamari over Velvet Tahini is my love letter to those coastal memories, refined by my years cooking in London. I wanted to capture the wild, fiery energy of the markets on one beautiful plate. The secret is contrast. We toss screaming hot, blistered calamari in a fiery green zhoug, then lay it over a massive swoop of cooling, velvety tahini. Trust me, tahini belongs on absolutely everything, especially seafood! What makes this truly mine is the crowning glory: a vibrant, jewel-toned salad of burst tomatoes, handfuls of fresh mint and cilantro (because more herbs is always the answer), pomegranate seeds, and crispy za'atar pita shatter for that crucial crunch. It eats like a feast but feels like a generous dinner salad. Don't have calamari? This method works wonders with prawns or even thick wedges of roasted halloumi. Just make sure your pan is smoking hot before searing, and do not skimp on the pomegranate! Now, grab a fork and let's dig in.
Featured Recipe
High-Heat Charred Zhoug Calamari over Velvet Tahini & Blistered Tomato Salad
This is my love letter to the Mediterranean coast. Screaming hot, blistered calamari tossed in fiery green zhoug, served over a massive swoop of velvet tahini. We crown the whole thing with a vibrant, jewel-toned salad of burst tomatoes, fresh herbs, pomegranate, and crispy za'atar pita shatter. A true feast that eats like a dinner salad.
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Timeline
Ingredients
- 2 whole pita breads(torn into bite-sized shards)
- 4 tbsp olive oil(divided)
- 1 tbsp za'atar
- 1 cup raw tahini paste(high-quality, well-stirred)
- 1/4 cup lemon juice(freshly squeezed)
- 1 clove garlic(finely grated)
- 3/4 cup ice water
- 1.5 lbs cleaned squid bodies and tentacles(sliced into thick rings, patted completely dry)
- 1 tsp urfa biber(substitute standard chili flakes if needed)
- 1 tsp cumin
- 1/2 medium red onion(thinly sliced)
- 1 tbsp sumac
- 1 cup fresh mint leaves(roughly torn)
- 1 cup fresh dill(roughly chopped)
- 1/2 cup pomegranate arils
- 1 pint cherry tomatoes(left whole)
- 1/3 cup prepared zhoug(homemade or store-bought)
- 1 whole lemon(juiced, for finishing)
- 1 tsp salt(mentioned in step 2 and 4)
Instructions
- 1
Preheat your oven to 400F. Place 2 whole pita breads that have been torn into shards on a baking sheet. Toss them with 2 tbsp olive oil and 1 tbsp za'atar. Bake until deeply golden and crispy.
10 min
Tip: Keep an eye on the pita in the last few minutes; za'atar can burn quickly.
- 2
While the pita toasts, make the velvet tahini. In a medium bowl, whisk together 1 cup raw tahini paste, 1/4 cup lemon juice, 1 clove garlic, and a heavy pinch of salt. It will seize up and look thick - do not panic! Slowly drizzle in 3/4 cup ice water, whisking vigorously until it becomes impossibly silky and light.
5 min
Tip: Ice water is the secret to fluffy, snow-white tahini. Do not skip the ice!
- 3
Prep the calamari. Take your 1.5 lbs cleaned squid bodies and tentacles and pat them completely dry with paper towels. Moisture is the enemy of a good char! Toss with the remaining 2 tbsp olive oil, 1 tsp urfa biber, and 1 tsp cumin.
5 min
Tip: Seriously, dry the squid until you think it cannot get any drier.
- 4
Create the salad base. In a bowl, toss 1/2 medium red onion with 1 tbsp sumac and a pinch of salt. Use your hands to massage the onions until they soften and turn bright pink. Fold in 1 cup fresh mint leaves, 1 cup fresh dill, and 1/2 cup pomegranate arils.
5 min
Tip: Massaging the onions with sumac removes their harsh raw bite and makes them sweet and tangy.
- 5
Place a large cast-iron skillet over high heat until it is screaming hot and smoking. Add 1 pint cherry tomatoes directly to the dry pan. Let them sit untouched until blistered and blackened on one side, then toss quickly. Remove to a bowl.
4 min
Tip: Do not add oil to the pan for the tomatoes; a dry pan gives the best char.
- 6
Keep the skillet on high heat. Add the marinated squid in a single layer. Do not touch them for a full 60 seconds! You want a serious, aggressive sear. Toss once, cook for another 60 seconds until opaque, then immediately remove from the heat.
3 min
Tip: Listen to me: calamari needs either two minutes or two hours. Today, we are choosing two minutes.
- 7
Transfer the hot calamari to a clean bowl and immediately fold in 1/3 cup prepared zhoug and the juice of 1 whole lemon. The residual heat will wake up the herbs and spices in the zhoug.
2 min
Tip: Tossing the squid off the heat prevents the delicate cilantro in the zhoug from turning brown and bitter.
- 8
To serve, swoosh the velvet tahini generously across a large, beautiful platter. Layer the blistered tomatoes, then pile the zhoug calamari in the center. Shower the entire plate with the sumac-herb salad and top with the crispy za'atar pita shatter. Serve immediately!
3 min
Tip: A wide, shallow bowl or a large rimmed platter is perfect for showcasing the layers.
Chef's Notes
In Jaffa, the smell of charred seafood hitting a blazing hot pan mixes with the salty sea air. This dish is my homage to those portside dinners. The key is to have all your bowls prepped before you even turn on the stove - once that squid hits the pan, everything moves at lightning speed. And yes, you absolutely need this much tahini. It acts as a creamy, nutty sauce that catches all the spicy zhoug and tomato juices!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.