Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram, or a combination of the three, along with other spices, including sesame, sumac, cumin, or coriander. The seasoning blend dates back to the 12th century, making it one of the most ancient spice blends in Levantine culture and the world. Its origins are in Palestine, though za'atar quickly spread to other countries and eventually became ubiquitous throughout the Middle East.
I love za'atar and always have it handy. It is perfect for adding a pop to salads, topping for soup and stew and even on your bread and pizzas. The combination of herbs, seeds and lemony flavours is light and perfect.
I have not cooked enough from this book, but I love the flavours and dishes every time I do. A book filled with wonderful recipes from Lebanon is a treat to have and cook from. The easy-to-follow recipes make me want to pick up this cookbook and make super delicious dinners every night. I highly recommend this cookbook for authentic flavours from the region.
For more wonderful recipes from this cookbook, click here.
Ingredients
20 kale leaves, any variety
2 tablespoons extra-virgin olive oil
Salt, to taste
1/2 teaspoon pepper
3 tablespoons za'atar
Strip the central thick stem from the kale leaves, trying to leave them as whole as possible.
Massage the kale with the olive oil, salt, pepper and half the za'atar. Massage well to coat the leaves thoroughly with the oil and distribute the spices evenly.
Heat the oven to 250° F.
Layer the kale leaves in a single layer on a lined baking tray. Bake for 12-15 minutes until the chips are crisp. They will be almost crisp and will crisp up further as they cool outside. Be careful not to burn them; this is easy to do.
Layer carefully on a platter and sprinkle the rest of the za'atar on them. Serve immediately or store in an air-tight box.
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