Za’atar is a spice mix most popularly used in Middle Eastern cooking. It is a blend of Oregano, Thyme, Marjoram, Sesame Seeds, Coriander, Cumin, Salt and Sumac. Having lived in the UAE for several years, I had access to the best quality Za’atar. Infact it was the first time I realized that there were many kinds of Za’atar available in different hues of green.
Restaurants and Cafes all over UAE serve Flatbreads smeared generously with Olive Oil and Za’atar. This flatbread called Za’atar Manakesh is my absolute favourite. Za’atar is also abundantly used as a garnish on Hummus, Labneh and Salads. Meats and Kebabs are also marinated in Za’atar.
If you know me, you would know that I’m a big lover of Middle Eastern cuisine. I can survive on Hummus and Manakesh for days without complaining. Za’atar is one of my favourite spice mixes. I love the slight tang from Sumac accompanied with the nuttiness from Sesame Seeds, earthiness from Cumin and Coriander and the delicious herby notes from Marjoram, Oregano and Thyme. Za’atar is one of those spices that can make your life very simple. Sprinkle it on Breads, Avocado Toast or Salads instead of Dukkah. Marinate cherry Tomatoes in Za’atar and Olive Oil to top on Salads and Pizzas. Or just add a heaping tablespoon in your favorite Pasta (like I’ve done here) to make a quick meal that tastes like it came out of a gourmet kitchen.
I absolutely love to sprinkle Za’atar on anything I can add it to.
To have a plate of pasta drowning in Olive Oil and Za’atar is a quick, delectable lunch packed with flavours. The idea of doing a Za’atar Paata came from Ottonlenghi however this recipe is mine.
This Orechiette Pasta tossed in Garlic, Olive Oil, Za’atar, Lime Zest, Lime Juice and Parsley. Served with Confit Garlic and Cherry Tomatoes, Pine Nuts and Parsley is a must must try.
Do tag me on Instagram @supaintsonplates #supaintsonplates if you try this recipe. I would love to hear from you.
- 1 tbsp Olive Oil
- 1 tbsp Zattar
- 2 tsp Garlic chopped
- 1 Cup Orechiette Pasta
- 1 tsp Lemon Zest
- 1 tsp Lime Juice
- 2 tbsp Parsley chopped
- Salt if required
- Add 7-8 Cups of water to a pot along with 1 tsp salt.Once the water comes to a rolling boil, add the pasta and cook until aldante. Strain and keep aside
- Add Olive Oil to a pan
- Once warm, add Garlic and gently cook until brown
- Now add Zattar and sautee for a minute
- Add the Pasta and mix well
- Add Salt if needed (as Zattar already has salt)
- Serve hot topped with a generous drizzle of Olive Oil