Za’atar is one of those spices that speaks to my childhood like no other. za'atar is generally a combination of dried oregano, thyme, and/or marjoram, with sumac and toasted sesame seeds. It is a perfect balance in acid, tangy, and earthy flavours. This spice is commonly added to dough that has been rolled out with EVOO and cooked in a wood fire oven served for breakfast with labne, tomatoes and cucumber. I recreated my version of this in my cookbook “1 dough 10 recipes” with a cracked egg in the centre.
Here is another way you can use this spice because I love repurposing and this worked amazing.
6 large Desiree potatoes - cut into chips/wedges
3 tablespoons za’atar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chicken stock powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup roughly chopped coriander OR flat leaf parsley leaves
- Pre heat oven to 200C fan forced. In a large bowl combine cut potatoes with za’atar, garlic powder, onion powder, chicken stock powder, salt, pepper and a good glug of EVOO. Mix well to combine and place on a large lined baking tray. Spread evenly avoiding potatoes piling on top of each other.
- Bake for approximately 45-50 minutes turning chips half way through the cooking time.
- Serve with garlic dip and coriander/parsley leaves and a squeeze of lemon juice.