4 hours ago, weinoo said:
They have 3 or 4 different varieties of Za'atar - I like the Lebanese stuff, but it is definitely different than what you had from Israel, and what a friend brought back for me from Israel.
I usually use it to make pita crisps, or to sprinkle on hummus or yogurt.
I bought some za'atar recently on a whim, not knowing what exactly to do with it. Last night I made a NYT recipe called Easy Chickpea Salad with Za'atar. It was really delicious and, in fact, easy. The recipe suggests eating it with a warm pita, which would be very nice I'm sure, or rice, but I decided to have it with warm bulgur, and that was perfect. I didn't see the advantage of using vinegar in addition to the lemon juice, so I just used lemon juice to taste. Oh, and I added an extra sprinkle of Aleppo pepper.
