I'm very excited to report that I've hit some milestones on a big project here and am getting back in the groove of developing lots of new recipes for all of us to enjoy on my site. That includes recipes that highlight za'atar, the divine Middle Eastern spice blend of wild thyme, sumac, and sesame seeds. Much of my life, za'atar deliciousness has been delivered on a flatbread so ubiquitous that the bread itself is simply called "za'atar."
I keep my jar of za'atar right on my counter, stove-side, and it's fun to see where my big pinches of the spice land. Lately it's been here, with a fantastic sheet pan dinner of Za'atar Chicken with potatoes and carrots. Sooo savory. So simple! And crazy good.
Scroll down for that recipe, which needs very little accompaniment but a crisp, lemony salad to round it out. The leftovers play well tossed in another salad or in a bowl atop a bulgur pilaf.
The Lebanese Za'atar we offer in the shop is special. It comes from a small-batch maker in Lebanon, our friends the Maalouf family who also make much of the world-class olive oil that we sell as well. This green za'atar is the flavor we crave, with a balanced green-forward blend with just the right amount of salt.
Bless your hands,
Za'atar Chicken.
A simple marinade takes the lemony, garlicky flavor deep! Roast with the potatoes and carrots, which take on all of the flavor too.
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