Best Zahtar Recipes

Za'atar or Zahtar - Spice Mix of Jordan, Syria, Lebanon image

Provided by KateL

Categories Lebanese

Time 3m

Yield 1/2 cup

Number Of Ingredients 5

Steps:

Nutrition Facts : Calories 303.6, Fat 20.1, SaturatedFat 3.3, Sodium 21.5, Carbohydrate 31.3, Fiber 16.6, Sugar 0.9, Protein 9.8

Zahtar or Za'atar Pita image

Provided by Debbie R.

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

4 (7 inch) pita bread rounds
1 egg white, lightly beaten
2 tablespoons za'atar spice mix
4 teaspoons extra virgin olive oil

Steps:

Nutrition Facts : Calories 221.8, Fat 5.3, SaturatedFat 0.7, Sodium 360.1, Carbohydrate 36, Fiber 1.4, Sugar 0.9, Protein 6.8

Zahtar image

Provided by Martha Stewart

Yield Makes 2/3 cup

Number Of Ingredients 4

1/2 cup dried savory or thyme (1 ounce)
1/4 cup sumac (3/4 ounce)
1/2 teaspoon coarse salt
1 tablespoon sesame seeds, lightly toasted (1/4 ounce)

Steps:

Combine all ingredients in a medium bowl. In batches, grind in a spice mill until fine.

Nutrition Facts : Calories 2 g, Sodium 34 g

ZAHTAR CHICKEN & GRILLED VEGETABLES image

Yield 4 servings

Number Of Ingredients 13

4 chicken breasts (I prefer bone in, but remove the skin)
2 lemons, cut into wedges
5 large garlic cloves
1/2 cup olive oil
1/2 cup zahtar spice blend
2 red peppers
1 zucchini
1 red onion
1/2 cup crumbled feta cheese
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 cup oil cured black olives
salt and pepper to taste

Steps:

For the chicken: Prick chicken breasts all over with a fork and place in a large zip lock bag, with olive oil and zahtar. Smash garlic cloves, remove peel and add to bag. Squeeze lemon juice from wedges into bag and then place whole wedge (peel and all) into bag. Close bag tightly and shake until the marinade is mixed completely coats chicken breasts. Marinate in the fridge for 1-2 hours. Remove chicken from marinade, but don't scrape off the spice mixture. Grill over medium heat until chicken is done. For the vegetables: Cut peppers into approximately 1 inch square pieces. Slice zucchini about 1/4 inch thick. Cut onion into large wedges and separate layers. Using long skewers, alternate pepper, zucchini and onion pieces. Place on a medium hot grill and cook until vegetables are tender and edges are very slightly charred. Mix feta, vinegar, olive oil and olives in a large bowl. Add warm vegetables (take out skewers)and toss. Serve chicken with vegetables as a side dish. NOTE - I don't put anything on my vegetables before grilling (saves flare-ups). The vegetables soak up the dressing after they are cooked.