Za’atar recipe: add some Middle Eastern flavour to your mix
Every family has its own way of making Za’atar and the recipe is passed down like a herby heirloom. So what’s the secret behind this Middle Eastern spice mix?
Za’atar is a Middle Eastern spice mix that’s a bit like dukkah; every family has its own combination and the recipe is passed down like a herby heirloom. It has the power to lift a simple dish with the flick of a wrist. It comes to life when oiled, whether smattered over baked pita, added to dressings, or marinated for storage and schmearing.
Za’atar
Heat a small pan until very hot. Turn off the heat, then add the sesame seeds, shaking the pan so that the seeds toast up with the residual heat. Once seeds are golden and still warm, combine with the rest of the za’atar ingredients in an airtight container.
Charred zucchini with labneh and za’atar chilli oil
First, make labneh for the smoky zucchini salad: place a mesh sieve over a bowl and cover the sieve with cheesecloth (or muslin or a clean kitchen cloth). Stir salt into yoghurt; pour into the lined sieve and leave in the fridge overnight.
Arrange a third of your zucchini over an open flame on your stove or barbecue, and cook low and slow on all sides as you would eggplant for baba ghanoush. Heat a griddle pan or the grill side of your barbecue until smoking hot, then slice another third of the zucchini in half lengthways and char on an angle until grill marks form and the zucchini softens.
With the last third, slice into fine discs or use a speed peeler to peel long strips. Salt with a teaspoon of salt flakes and set aside for 10 minutes. Rinse under cold water and dry on paper towels before serving.
Meanwhile, heat the oil until shimmering. Place chilli flakes, garlic, za’atar and lemon zest in a heat-proof bowl, and pour hot oil over the top; squeeze in the lemon juice and add salt and pepper to taste.
Smash charred whole zucchini a little until the creamy innards show. Smooth labneh on the bottom of the plate. Arrange the smashed, chargrilled and fresh zucchini over the top, and pour za’atar chilli oil over the top, finishing with toasted sesame seeds, pistachios and parsley. Adjust seasoning to taste. Serves 4
Marinated Labneh balls
First, make labneh (using the same method as for the smoky zucchini salad). Mix the parsley, za’atar, toasted sesame seeds and chilli (if using) in a wide bowl.
Roll labneh into walnut-sized balls between oiled palms, then roll around in the herby spice mix and leave to set in the fridge for an hour. Drop the balls into a clean jar with a well-sealing lid, then pour over olive oil to cover.
These will keep in the fridge for up to 2 weeks. They’re great served fresh on top of a leafy salad or squished onto toast and topped with tomatoes and/or slices of avo.
Top tips
- You can absolutely use store-bought za’atar, which you’ll find in the spice section of the shops.
- If you’re planning on making both recipes, hang 1kg of yoghurt overnight in the sieve and you’ll have enough for a salad and a jar of labneh balls. My favourite kind of double-duty recipe.