Features
by Alice Palmer Brown
published on 30 March 2022
Along with the likes of tahini, harissa and sumac, za’atar is one of the first ingredients that comes to mind when we think of Ottolenghi. This complex, aromatic staple of Middle Eastern cooking is a blend of dried thyme (za’atar), sumac, sesame seeds and salt and has the power to transform a meal with just one pinch. From pasta to salads, meat to seafood, flatbreads to braised eggs, Ottolenghi and his Test Kitchen team add za’atar to all manner of dishes to bring a herbaceous vibrancy and add layers of flavour.
Whether you’re already well versed in the transformative potential of a good sprinkling of za’atar or are keen to try it for the first time, Ottolenghi’s cookbooks are full of ideas. Read on to be inspired by six of our favourite recipes.
The Ottolenghi Test Kitchen’s Za’atar Salmon and Tahini
by The Ottolenghi Test Kitchen Team
from OTK: Shelf Love
Fragrant za’atar pairs beautifully with oily fish like salmon, as this recipe from the Ottolenghi Test Kitchen demonstrates. Salmon fillets are coated in a za’atar and sumac crust and served with a nutty tahini sauce, for an easy salmon supper with plenty of flavour.
From the book
OTK: Shelf Love
Yotam Ottolenghi, Noor Murad
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
Buy Book
Braised Eggs with Leek and Za’atar
by Yotam Ottolenghi
from Simple
Equally as fulfilling as a light supper dish as it is a classic brunch, these braised eggs are perfectly complemented by buttery leeks and salty za’atar. What’s more, the bulk of this dish can be made up to a day in advance – perfect if you’re hosting.
Yotam Ottolenghi’s Za’atar Cacio e Pepe
by Yotam Ottolenghi
from Flavour
Cacio e pepe but make it Ottolenghi. Co-authors Yotam and Ixta take this classic Roman pasta dish and add, in their own words, ‘a layer of delicious herbiness’. There is a technique for getting the texture of your cacio e pepe just right and they expertly show you how.
Yotam Ottolenghi’s Roast Chicken with Sumac, Za’atar and Lemon
by Yotam Ottolenghi
from Ottolenghi: The Cookbook
Level up your roast chicken with this super simple, herby traybake from Yotam’s first cookbook.
Yotam Ottolenghi’s Aubergine with Buttermilk Sauce
by Yotam Ottolenghi
from Plenty
A feast for the eyes as much as the tastebuds, these pomegranate-studded aubergines with buttermilk sauce are finished with a dusting of za’atar. The perfect centrepiece of a vegetarian feast.
The Ottolenghi Test Kitchen’s M.E. Mac ‘n’ Cheese with Za’atar Pesto
by Yotam Ottolenghi, Noor Murad
from OTK: Shelf Love
There’s mac ‘n’ cheese and then there’s the Ottolenghi Test Kitchen mac ‘n’ cheese. With two different types of cheese, plenty of aromatic spices and a crispy onion topping, there’s plenty to write home about here but it’s the verdant za’atar pesto dotted over the mac that really steals the show.
From the book
OTK: Shelf Love
Yotam Ottolenghi, Noor Murad
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
Buy Book
Struggling to get your hands on authentic za’atar? You can purchase an Ottolenghi-approved jar of za’atar sourced from Palestine directly from his online shop.
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