Regular price $7.00
Dip pieces of flatbread in your favorite olive oil and then into the Za’atar. Use as a condiment and sprinkle Za’atar over cooked vegetables, salads, breads, potatoes, or meats.
Ingredients: Thyme Leaves, roasted sesame seeds, dried sumac and citric.
An easy and impressive appetizer or snack with just a few simple ingredients.
12” or (2) 8” Naan or your favorite flat bread.
4 Tbls. Za’atar
4 Tbls. Olive Oil or your favorite oil
2 oz. crumbled Feta
• Preheat oven to 425 degrees.
• Place flatbread on a baking sheet.
• Combine Za’atar and Olive Oil
• Spread the Za’atar mixture evenly
over the flatbread.
• Spread crumbled Feta on flatbread.
• Place baking sheet in oven and bake
for around 7 minutes or until desired
Optional ingredients: Onion, Roasted Red Pepper, Goat Cheese, Olives. Have fun with it.
Za’atar Smashed Potatoes
1 1/2 pounds baby red or fingerling potatoes
2 tablespoons ghee (Can substitute with unsalted butter)
2 tablespoons olive oil
2 tablespoons Za’atar
5 sprigs rosemary (optional)
- Preheat over to 450 degrees.
- Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until just tender, about 15 minutes.
- Drain and transfer potatoes to a large rimmed baking sheet.
- Melt ghee and combine with oil.
- Let cool 5 minutes then lightly crush each potato with the heel of your hand.
- Drizzle generously with the ghee and oil and season with salt and Za’atar.
- Top with rosemary sprigs
- Roast until golden brown, about 35 minutes.
Pan Roasted Chicken with Za’atar, Potatoes, and Greens
4 teaspoons Za’atar
1/4 cup olive oil plus more for drizzling
Kosher salt and freshly ground pepper
3 pounds bone-in, skin-on chicken thighs and drumsticks
1 pound fingerling potatoes cut in half lengthwise
1 medium red onion, peeled, halved, and cut into 1/2 inch wedges
1 lemon cut in half
1 bunch (8 ounces) kale, ribs removed, torn into 2-inch pieces (about 4 cups)
1. Preheat oven to 425 degrees, with racks in upper and lower thirds. In a small bowl, mix Za’atar with 2 tablespoons oil and 2 teaspoons salt.
2. With a sharp knife, cut two 1-inch long slashes in each piece of chicken, through skin and down to bone. Rub Za’atar all over chicken and into slashes.
3. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt an pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest part of chicken (not touching bones) registers about 150 degrees. 25 to 30 minutes.
4. Switch oven to broiler setting. Moving baking sheet to upper third of oven: broll until chicken is browned, 2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into chicken registers 165 degrees. 1 to 2 minutes more. Let cool slightly then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and server along side.
Baby kale, spinach, or arugula can be used in place of the kale.
1/2 cup popcorn kernals, popped (about 8 cups popped)
4 tablespoons olive oil
1/4 cup Za’atar
- Place popped popcorn in a large mixing bowl and drizzle olive oil all over, tossing to coat evenly.
- Add Za’atar, tossing to coat evenly.
- Season with salt and serve
Popcorn can be stored at room temperature in a zipper-lock bag overnight.
Za’atar Beef Kababs
1 lb. sirloin, cut into 1 1/2” cubes
4 tbsp. Za’atar
3 tbsp. olive oil
1/2 cup whole milk yogurt
1/2 lemon, juiced
1/2 tsp. salt
1 tbsp chopped mint
1 red onion, cut into wedges
1 red pepper, cut into wedges
6 wooden or metal skewers*
Crumbled feta cheese (optional)
1. Combine olive oil and Za’atar to make a paste.
2. Combine 2 tbsp of paste with the yogurt, lemon, salt, and mint. Mix well as set aside.
3. Toss steak with remaining paste.
4. Preheat broiler or prepare grill.
5. Thread steak, onions, and peppers onto wetted wooden or metal skewers.
6. Cook until meat registers 130°F on an instant read thermometer for medium rare, 140°F for medium. Allow to rest for 5 minutes before serving.
Serve with crumbled feta cheese, chopped mint, yogurt dipping sauce, and warmed pita bread.