zaatar

Extra-juicy butterflied grilled chicken gets a flavor-packed kick with a fresh homemade za'atar-style spice blend made with fresh and dried herbs, sesame seeds, and sumac.

Grilled Chicken With Za'atar Recipe

oregano

thyme leaves

savory

sesame seeds

ground sumac (see note)

Kosher salt

extra-virgin olive oil,

chicken,

Lemon wedges,

Sumac and mint aioli,

For the Za'atar: combine oregano, thyme, savory, sesame seeds, sumac, and 1 tablespoon kosher salt in a small bowl and stir with fingers until homogenous. Set aside half of mixture. Combine remaining half with 2 tablespoons olive oil and minced garlic until it forms a paste.

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Using your hands, rub herb and garlic paste evenly all over the surface of chicken, working it into every nook and cranny. Sprinkle reserved dry za'atar mixture evenly over all surfaces and gently pat down to adhere.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill if using a charcoal grill. Cook until instant read thermometer inserted into deepest part of breast registers 120°F, about 30-45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. If using a gas grill, reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve, drizzle with olive oil, and serve with lemon wedges and sumac-mint aioli.

This homemade za'atar laffa is so perfectly doughy, crisp and aromatic that it could be right from the Jerusalem shuk! Check out the video to see how it's done!

Perfectly Crisp Laffa with Za'atar In A June Oven

2½ cups flour

sugar

yeast

salt

water

olive oil

za'atar

Man'oushe or Manoushe (as it's also spelled) is a Lebanese street food, a popular breakfast that is eaten on the go, crispy on the outside, slightly chewy on the inside, and topped with the most aromatic of spice blends - za'atar.

Man’Oushe (منقوشه), Lebanese Za’Atar Flatbread

dry active yeast

tsp white sugar

350 g all purpose (AP) flour

125 ml EV olive oil

Tbsp za'atar

Man’oushe (منقوشه), Lebanese Za’atar Flatbread

Place the yeast, sugar and half the water in a large bowl (big enough to take the flour and the rest of the water. Mix and leave to froth, in a warm room, for 10 - 15 minutes. If you are mixing your dough using a food processor, just do this stage straight in your mixing bowl. Make sure that your metal bowl isn't too cold to begin with. My kitchen is cool-cold, unless the oven is turned on, so the metal bowl is always cold.

When the yeast is all activated and frothy/foamy, sift the flour straight into your bowl. Add the rest of the water, the salt and the olive oil. If using the food processor, mix on the lowest setting with a dough hook, for 1 minute. If using your hands, mix everything up with a wooden spoon, then finish off with well floured hands.

If using your hands, tip the dough onto your well floured work surface, and knead for about 5 minutes, until you have a smooth and slightly shiny dough. Keep flouring your hands regularly, but don't add too much flour to the dough.

Lightly grease a large glass bowl, and place the dough into it. Cover with a cling film, and leave to rise and double in size for 90 minutes in a warm place. I place the bowl in amy airing cupboard.

At the end of that time, tip the dough out onto a well floured surface, and divide into 6 balls.

Using well floured fingers, flatten each dough ball into a flat, round bread. I also squash any large air bubbles at this stage, to stop the bread from puffing up unnecessarily, because we didn't flatten the dough earlier, if you remember.

Spread the za'atar mixture on each bread, as in the image here, stopping short of the edges. You'll probably need 2-3 tsp for each manoushe. Leave the manakish to rest for 5 minutes. Place 2 pizza stones or baking sheets in the oven and turn the oven on to 250˚C (500˚F/230˚C Fan).

Transfer the za'atar manoushe onto the pizza stone using a pizza peel. If you don't have a pizza peel, place a layer of baking paper on a baking sheet, transfer the manoushe onto it, then slide the whole thing onto the pizza stone.

Bake for 7-8 minutes, until a lovely shade of medium brown. As mentioned above, you can top the manoushe with anything you like.

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Za’atar Fish and Chips

red onion, finely chopped

Tbsp. apple cider vinegar, divided

1½ lb. small Yukon Gold potatoes, halved or quartered lengthwise

extra-virgin olive oil, divided

1¼-lb. skinless, boneless cod fillet, preferably

Tbsp. za’atar

olives

mint

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Bon Appétit

Place racks in upper and lower thirds of oven; preheat oven to 425°. Mix onion, 2 Tbsp. vinegar, and a big pinch of salt in a small bowl to combine; let sit at least 10 minutes and up to 1 hour. Drain off vinegar and discard.

Meanwhile, toss potatoes and 3 Tbsp. oil on a large rimmed baking sheet; season with salt, then toss again. Arrange in a single layer. Roast on top rack, undisturbed, until browned and crisp underneath, 20–25 minutes. Turn potatoes over and reduce oven temperature to 325°. Place cod on a small rimmed baking sheet and drizzle with 1 Tbsp. oil. Season with salt and sprinkle with za’atar. Slide onto bottom rack in oven and roast until fish flakes easily with a fork and potatoes are browned all over, about 10 minutes.

Stir olives, mint, remaining 2 Tbsp. vinegar, and remaining 2 Tbsp. oil into pickled onion. Serve cod and potatoes topped with olive mixture.

There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.

Lablabi (Tunisian Chickpea Soup)

kosher salt,

za’atar, plus more to taste

chickpeas,

bay leaves

hearty rustic bread (about 8 ounces)

onion

garlic

ground cumin,

tomato paste

harissa paste,

lemon juice

lemon

flat-leaf parsley,

Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.

As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.

Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.

Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za’atar, or both, if you’d like.

When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won’t be as silky as it would be puréed in a regular blender, but it will taste just as good.)

In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.

Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.

To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side.

The easiest most delicious whole roast chicken you will ever make requires only 4 ingredients including our very own zaatar and our special techniques.

4-Ingredient Zaatar Roast Chicken

carrots,

chicken (about 3 ½ pounds)

Jamie Geller Za'atar

Extra virgin olive oil (optional)

https://content.jwplatform.com/manifests/pFeEBth7.m3u8

Zaatar Chicken with Carrots

Whole romanesco, roasted with olive oil and deliciously fragrant za&#039;atar.

Whole Roasted Romanesco with Za'atar

romanesco ((or cauliflower))

tsp za'atar ((see note))

garlic powder ((optional))

Preheat oven to 180°C (350°F).

Remove the outer leaves from the romanesco and wash thoroughly. Place the whole romanesco stem down in a large oven-proof dish.

Whisk together the olive oil, za'atar and garlic powder (if using). Pour and brush this mixture over the romanesco, making sure to get it into all the nooks and crannies.

Cover loosely with foil, then roast at 180°C (350°F) for 50-60 minutes. Remove the foil and continue to cook for a further 20-30 minutes until the romanesco is tender when tested with the point of a knife.

Serve hot.

Za’atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme — all of which can be used as substitutes if dried za’atar isn’t available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za’atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment.

Za’atar

sesame seeds, preferably unhulled

za’atar (see Note)

10 grams crushed or ground sumac

fine sea salt

Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.

Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za’atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.

This recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale.

Corn & Chickpea Bowl with Miso-Jalapeño Tahini

¾-inch piece ginger, peeled, finely grated

jalapeños, seeded, chopped

garlic cloves, finely grated

(packed) cilantro leaves

lime juice

tahini

miso

olive oil, divided, plus more for drizzling

garlic cloves,

chickpeas rinsed, drained

corn, shucked, kernels removed

za’atar (another flavorful spice blend

Little Gem

lime wedges, and cilantro (for serving)

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. This all-star dinner recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.

Do Ahead: Tahini can be made 1 day ahead. Transfer to an airtight container and chill.

Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, 2–3 minutes more. Add corn along with 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle za’atar over and toss to coat. Season with salt.

Lightly drizzle lettuce with oil in a large bowl and toss to combine; season with salt.

Divide tahini among bowls and top with lettuce and corn and chickpea mixture. Sprinkle with feta. Serve with lime wedges and cilantro alongside.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own.

Chickpea Pancakes with Kale and Fennel

chickpea flour

garlic cloves, divided

Tbsp. za’atar (or curry powder, chile powder,

Tuscan kale, stemmed, leaves torn

fennel bulb,

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.

Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.

Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of reserved socca batter to center of skillet and tilt skillet so that it spreads out to a thin 6"–7" pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.

Top each socca with chickpea salad. Drizzle with tahini sauce.

Once you make this simple recipe, you'll never buy hummus again. Plus, we've got four ways to riff on this base recipe so you'll never get bored.

Classic Chickpea Hummus

chickpeas

½ cup tahini, well mixed

(or more) kosher salt

cranks black pepper

cumin

Those canned chickpeas in the back of your cupboard could be doing so much more than just taking up space. Instead, use them in this simple no-fail hummus recipe. Chickpeas are whizzed in a food processor (shout-out to this one!) with the good stuff—tahini, garlic, lemon juice, olive oil, and spices. Thinned with just enough water to get it light yet creamy, it works as a versatile dip or condiment: This rich, tangy hummus is as great swooped around the edge of your grain bowl as it is smeared on crusty sourdough or stealing the limelight on your next snack platter.
Serve as is or topped with any number of different things, including lamb or chicken, good olive oil and flaky sea salt, pine nuts and olives, paprika and chopped parsley, or a sprinkle of za’atar—a Middle Eastern spice blend that usually contains a mix of dried herbs, sumac, and sesame seeds (available at specialty stores or online). Got this hummus recipe down? Excellent. Here are four more ways to riff on it.
Editor’s note: This recipe was originally published on February 16, 2018.

Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.

Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.

Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)

Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.

Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
→  Mastered this base recipe? Here are 4 ways to mix it up.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

This simple chicken recipe is just so easy, it's the must-have almost-not-a-recipe, recipe. Seriously—just arrange the chicken thighs in a pan, add rub garlic and lemon and sprinkle some za'atar spice and bake.

Za'atar Chicken

chicken legs

lemon, juiced

tbsp za’atar

sumac

sea salt (omit if the chicken has been brined)

za’atar

tsp garlic

sea salt

Prepare the chicken

Clean the chicken to remove excess fat and slimy bits. Cut four slits in to the chicken legs. Place the chicken in a baking dish or on a sheet pan.

Flavour the chicken

Using half a lemon squeeze a little juice on each leg of chicken. Once the lemon juice has been add to each chicken leg, then gently rub the lemon peel against the chicken legs (be careful not to rip the skin) Remove 1/4 tsp from your garlic paste and set aside for the za&#8217;atar sauce. Equally, distribute the garlic to each chicken leg, then rub the garlic all over the chicken.

Sprinkle the za'atar

Your going to sprinkle 1/2 tbsp of za&#8217;atar on to each chicken leg (if using sumac, add 1/2 tsp for the leg) Lightly pat the za&#8217;atar to ensure equal distribution of the spice but don&#8217;t rub it or you&#8217;ll end up without any spice in patches.

Drizzle the oil

Quickly drizzle your olive oil over each chicken leg, your looking for a light drizzle not a bath of oil.

Marinate

. Cover your chicken, and place in the fridge for 30 minutes up to 6 hours. But no longer than 6 hours or you&#8217;ll end up with tough chicken.

Preheat oven

Heat to 400ºF. Once you&#8217;ve turned on the oven, take out the chicken from the fridge, this gives a chance for the chicken to lose some chill from the refrigeration before cooking.

Bake

Bake the chicken for 40 minutes or until internal temperature reaches 165º. Once the chicken is cooked allow to rest 5 minutes before serving, this will allow the chicken to redistribute its juices and allow the za&#8217;atar sauce to infuse with the chicken.

Make za'atar sauce

Mix together the za&#8217;atar sauce, well, the chicken is cooking. In a small bowl add the lemon juice, reserved garlic, za&#8217;atar and olive oil. The sauce should be a paste-like consistency and may thicken slightly once resting. If the sauce is too thin add more za&#8217;atar, if it&#8217;s too thick add more olive oil. Taste for saltiness, you may not need any and if you do just add a pinch.

Serve!

enjoy this recipe with your family and friends

Best breaded chicken! Chicken cutlets are prepared to tender perfection and given a golden, perfectly crispy breading with za'atar and toasted sesame seed. Serve with tahini sauce and one of our simple Mediterranean salad.

Za'atar Breaded Chicken Recipe

boneless skinless chicken breasts

Salt and pepper

tbsp ghee

tbsp Private Reserve extra virgin olive oil

flour all-purpose

eggs

bread crumbs

tbsp heaping za'atar spice

garlic powder

Prepare the tahini sauce according to this recipe and the salad of your choice and set aside for now.

Place chicken breast on a cutting board. Hold it flat with the palm of your left hand (non dominant hand), and using a sharp chef's knife, carefully slice in half horizontally into two pieces. Do the same with the second chicken breast.  You should end up with 4 cutlets at this point. (note, you can leave the chicken cutlets this size, or portion them to make 6 or 8 pieces in total. When pounded, they will expand.)

Using a meat tenderizer (a kitchen hammer like this one), pound the chicken cutlets until thin.

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