You need more grilled bread in your life—trust me on this one—and this grilled flatbread with za'atar is a great place to start. The dough is extremely versatile and ready to go from scratch to table all in one afternoon, but the real key here is not to skimp on the za'atar. This bread is caked in the stuff, and that's how it should be.
'za'atar' on Serious Eats
A quick and easy flatbread made on the grill gets topped with za'atar, and plenty of it!
Typically you'd use za'atar as a condiment, sprinkled over a bowl of labne cheese or made into a paste with olive oil for scooping onto bread. For me, it seemed only natural to use the mixture on grilled chicken.
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.
French butter cookies (sables) are topped with the Middle Eastern spice blend za'atar for a savory-sweet snack that would be great as an hors d'oeuvre with wine.
Aromatic, za'taar-rubbed cod rests on a bed of habenero chickpea purée, alongside lemony, grilled zucchini.
Hummus-like chickpea puree serves as the foundation for za'atar-rubbed cod, which is then served alongside lemony, grilled zucchini.
Tender lamb chops, coated in Middle Eastern Za'atar, cook in minutes on the grill and become a simple, exotic, classy appetizer. So simple and fast, no one will believe you just transported them halfway around the world.
Week two in my unorthodox treatment of za'atar continues with this recipe for za'atar-seasoned fried chicken. It's a simple preparation: dip in buttermilk, roll in flour, fry in a cast iron pan. But the flour is doctored with a good dose of za'atar, a blend of salt and sumac and sesame: only thyme breaks up the consonance of the mix.
Za'atar, as with most Arabian and North African spice blends, comes in many iterations: maybe as many as there are grandmothers cooking in the area today. This recipe coats salmon in the blend for a Middle Eastern kebab, served with a simple lemon yogurt sauce.
Just because I like my white bean spread simple doesn't mean I like it boring. My favorite seasoning is za'atar, a blend of dried herbs (usually thyme, sometimes with others), sesame seeds, and spices like sumac.
What exactly is za'atar? Besides a spice blend, a wild herb, a dip, a condiment, and a snacking equivalent of popcorn, it's an ancient cultural institution, a symbol of national identity, and a personal watermark.
Learn more about za'atar here » Za'atar is a great last-minute seasoning on all sorts of starchy foods, such as rice. I like to make a pilaf using za'atar in two stages: First, it's toasted with the rice in olive...