Za’atar

Is the green powder made from dried and ground za’atar leaves, sesame seeds, sumac and salt. There’s a huge range in the quality of available brands but I only like to use those with just these four ingredients in them. The leaves have a distinctive, savoury aroma and their flavour is complex. There’s a connection to oregano and marjoram, but also to cumin, lemon, sage and mint. A pinch sprinkled over meat, fish or vegetables, or mixed with oil and drizzled over dishes, can absolutely transform them. See the chopped salad with tahini and za’atar, for example, or the roast mushrooms and chestnuts. It’s also great sprinkled over all legume-based spreads. If you don’t want to make the red pepper paste to go on top of the butterbean mash, for example, then just a sprinkle of za’atar also works.