Ideas for Za’atar
Za'atar is a fragrant and tangy Middle Eastern spice blend with a history rooted in ancient culinary traditions. Za'atar is not just a spice mix, but also the name of a wild herb (related to oregano and thyme) that grows in the Levant region, traditionally used to flavor many dishes. It has been a staple in Middle Eastern kitchens for centuries, loved for its earthy, zesty flavor and versatility.
Origins:
Za'atar dates back to ancient times and is mentioned in historical texts from ancient Egypt. Over the centuries, it became a key component of Levantine cuisine, especially in countries like Lebanon, Palestine, Syria, and Jordan. In Middle Eastern households, it’s often enjoyed with olive oil and bread as part of a simple yet flavorful meal.
Common Ingredients in Za'atar: Za'atar blends vary by region and family, but the essential components include:
Dried thyme or wild za'atar herb
Sumac (a tangy, citrusy spice made from dried and ground berries)
Toasted sesame seeds
Salt
Oregano or marjoram (sometimes)
The combination of sumac's tanginess, thyme's earthiness, and sesame seeds' nuttiness creates a balanced and flavorful mix.
Za'atar Roasted Chicken
Ingredients:
1 whole chicken (about 4 lbs), or 6-8 bone-in chicken thighs
3 tbsp Za'atar spice mix
2-3 tbsp olive oil
4 garlic cloves, minced
1 lemon (zest and juice)
Salt and pepper, to taste
Fresh herbs (optional: parsley, thyme) for garnish
Instructions:
Prepare the Chicken: Pat the chicken dry with paper towels. Rub the chicken all over with olive oil, garlic, lemon zest, and lemon juice. Season with salt and pepper.
Coat with Za'atar: Generously rub the Za'atar spice mix over the chicken, ensuring it’s evenly coated. You can also rub some under the skin for extra flavor.
Marinate (Optional): For a deeper flavor, marinate the chicken for 1-2 hours or overnight in the fridge.
Roast: Preheat the oven to 400°F (200°C). Place the chicken in a roasting pan and cook for 45-60 minutes (depending on the size of the chicken) or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with pan juices halfway through cooking.
Serve: Let the chicken rest for 10 minutes before carving. Garnish with fresh herbs and serve with roasted vegetables, salad, or flatbread.
Optional Variation:
Flatbread: Mix Za'atar with olive oil and spread it over pita or flatbread. Bake in the oven for a quick, flavorful snack or side dish.
Ways to Use Za'atar:
Toast: Mix Za'atar with olive oil and spread it on toasted bread or pita.
Roasted Veggies: Toss root vegetables or cauliflower in olive oil and Za'atar before roasting.
Salad: Sprinkle Za'atar over a fresh salad of tomatoes, cucumbers, and feta.
Hummus: Add a sprinkle of Za'atar on top of hummus for a flavor boost.
Grilled Cheese with Za'atar: Add Za'atar to your cheese sandwich before grilling for a unique twist.
Za'atar is incredibly versatile and adds a burst of earthy, tangy, and nutty flavors to both traditional Middle Eastern dishes and modern recipes. It works well in marinades, as a seasoning, or simply as a condiment mixed with olive oil.
