zaatar recipe

Fried eggs in olive oil with a generous sprinkle of za&#039;atar are next level delicious! I love serving my za&#039;atar eggs with a few chopped cherry tomatoes and warmed pita bread.

Za'atar Olive Oil Fried Eggs

tsp Kosher salt

tsp za'atar

Crack your egg in a ramekin or small dish.

Over medium-high heat, warm a nonstick skillet. Add the olive oil and turn the heat to medium. Tilt the pan around to spread the oil, and watch for it to shimmer.

Carefully slide the eggs in the heated oil. Season with Kosher salt and the za&#39;atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the whites are cooked the edges crisp up and the yolk is cooked to your liking (if you like, you can cover the pan for a few seconds to help it).

Serve immediately with warmed pita bread or your favorite crusty bread!

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

Easy lamb kofta with feta flatbreads recipe

lamb mince

za’atar,

lemons

parsley, stalks chopped, leaves

garlic cloves, crushed

Lebanese

(280 grams) thick Greek-style yoghurt, plus extra to serve

(225 grams) self-raising flour, plus extra to dust

feta, crumbled

tbs extra virgin olive oil, to fry

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6162909913001&=domain=del

5348771529001-6162909913001

Quick and easy, this weeknight Spinach Pasta is tossed in a garlicy olive oil sauce and flavored with lemon, za&#039;atar, red pepper flakes, and a generous sprinkle of parmesan.

Za'atar Garlic Spinach Pasta

spaghetti ((

Kosher salt

extra virgin olive oil

garlic

baby spinach

red pepper flakes

za'atar ((divided))

Parmesan cheese ((shredded), to your liking (anywhere from 1/2 cup to 1 cup))

lemon

parsley

Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.

When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za’atar.

When the pasta is ready, drain, keeping a little bit more of the cooking water still.

Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za’atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za’atar on the side (I know I always add more of both to my bowl).

https://content.jwplatform.com/videos/RmcSRh9d.mp4

Simple and easy, this Garlic Spinach Pasta with Za'atar is tossed in a garlicky olive oil sauce and flavored with lemon, za'atar, red pepper flakes and shredded parmesan.

06 - Garlic Spinach Pasta with Zaatar - BLOG V2

Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.

Za'atar

thyme

sumac*

fine sea salt,

sesame seeds

Place thyme leaves on a baking sheet in a 300°F oven until dry, just ten minutes or so. Just long enough that they'll crumble between pinched fingers after cooling. Allow to cool completely.

Use a mortar and pestle to grind the thyme leave finely. If your thyme is at all stem-y or fibrous, sift to remove any larger particles. Transfer to a small bowl, and aside.

Crush the sumac finely with the mortar and pestle, add the salt and crush with the sumac. Add the thyme back, and grind together a bit. Stir in the sesame seeds, taste, and adjust to your liking, perhaps with a bit more salt, or sumac, or sesame seeds. Any za'atar you might not use in the coming days keeps best refrigerated (or in the freezer) if you make a double or triple batch. Or in a light-safe container on your counter for daily use.

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Za'atar Olive Oil Fried Eggs

Easy lamb kofta with feta flatbread...

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Za'atar

Top 4 zaatar recipe recipes from across the web

The most viewed zaatar recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Za'atar Olive Oil Fried Eggs

Easy lamb kofta with feta flatbread...

Za'atar Garlic Spinach Pasta

Za'atar

The most viewed zaatar recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine