It’s something I always associate with their gardens. In Lebanon, we often put whole za’atar leaves in salads or as a side to enjoy with your food. They would also harvest the za’atar ...

Set aside. Grind za’atar leaves, sumac, and salt in a spice grinder until coarsely ground, about 15 seconds. (Alternatively, crush using a mortar and pestle.) Pour into a small bowl; stir in ...

The main ingredient is a mountain thyme, also called the zaatar leaf. This is dried and combined with dried marjoram, toasted white sesame seeds, sumac, oregano and salt. Some recipes use cumin ...

For the finishing sauce, more tahini and za’atar are stirred into creamy yogurt ... chopped fresh flat-leaf parsley or a combination of all three. Heat the oven to 450°F with a rack in the ...

Remove the outer leaves of the romaine hearts (set them aside ... painted with olive oil and sprinkled with za'atar, a Middle Eastern spice blend made from a mix of thyme, tart sumac powder ...

For the finishing sauce, more tahini and za’atar are stirred into creamy yogurt ... chopped fresh flat-leaf parsley or a combination of all three. Heat the oven to 450°F with a rack in the ...