Za’atar is most frequently used as a table condiment, sprinkled on food or stirred into some olive oil as a dip for flatbread.
Combine with breadcrumbs to coat chicken or pork cutlets.
Use in a dressing for a carrot salad with raisins.
Toss carrots, cauliflower, chickpeas and tomatoes in olive oil and Za’atar and bake.
Use as dry rub for roast chicken or lamb, as well as on firm or starchy vegetables like cauliflower or potatoes.
Make a vinaigrette with olive oil, balsamic and Za’atar, allow to infuse for at least 30 minutes. Use on salads or vegetables.
For a quick marinade, mix a quarter cup of extra virgin olive oil with 2-3 teaspoons of Za’atar, the zest of a lemon and a good pinch of salt.
Use with chicken, beef, lamb, fish and seafood or vegetables – slices of eggplant marinated and then grilled until lightly charred and tender are delicious.
sliced tomatoes and cucumbers garnished with fresh basil.
plain yogurt, and drizzle with olive oil to make a delicious dip.
boiled, poached and fried eggs or an omelette.
vegetables, salads, meatballs or kebabs.
cubes of feta or goats cheese, add a slurp of olive oil and store in a jar in the fridge.
In fact, Za’atar goes with almost anything savoury!