Fried butterbeans with feta, sorrel and sumac

Preparation info
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By Yotam Ottolenghi

Published 2010

  • About

I knew something was achieved when I recently spotted sumac in the spice section of my local Waitrose. I know Waitrose is up-market, but who had even heard of sumac, or za’atar, a couple of years ago? Although I can’t take full credit for it, this is a first step towards introducing a new exciting spice to the British cook and my answer to sceptics who often ask me why I use all these exotic ingredients that are impossible to find. Just in case you don’t live near me, you can get both za’at