Za'atar Recipes We Love & Cooking Tips
Zaatar is often a third table condiment, next to salt and pepper, on most Middle Eastern tables. Za’atar pairs perfectly with roasted veggies, breads, and beans. We especially like to use it to flavor chickpeas—simply heat olive oil in a pan, and once shimmering, add za’atar, cooked chickpeas, and salt.
Veggies & Dips
Coating roasted carrots or beets with za’atar, salt to taste and olive oil before roasting is another super easy way to add tons of flavor to veggies.
A sprinkle of za’atar jazzes up any simple dip for bread. The easiest way is to combine za’atar with olive oil, sprinkle in a bit of salt, and drizzle over warm bread.
We also love flavoring zaatar with breadcrumbs for coating chicken. Combine breadcrumbs, za’atar, salt and use to crust chicken breasts before baking in the oven.
Lastly, za’atar adds a pop to salad dressings - add a little lemon juice, olive oil, and za’atar, and whisk together for a super simple way to dress up your salad.A few of our favorite zaatar recipes are below. Have fun and don't be afraid to experiment!
I'm pleased with the spice. I add it to a lot of things, getting more use out of it than I expected. I have cut down on salt, so I got this brand because it doesn't have salt as an ingredient.
This spice mix is delicious. I use it on everything from stews to rice to sandwiches to popcorn.
After reading much about Za'atar blends, I decided to give this one a try. I love love love this seasoning and find (like seemingly everyone else out there) that it adds interest and zip to simple dishes: grilled/roasted vegetables, cooked beans, soups, salads, even a simple bagel with cream cheese!
I use zaatar on practically everything.
I had never heard of this spice until a few weeks ago when I saw an article about making the perfect scrambled eggs. I ordered the spice and so far have been well pleased. I have used it in scrambled eggs and in various vegetables.