On a break from work recently I had the luxury of time to spend fiddling around in the kitchen, and with thyme from my garden I decided to make some za’atar as it is such a versatile spice blend.
I also made some labneh by taking a kilo of Tamar Valley Greek Yoghurt, stirring in a teaspoon of salt and then tying it up in a damp square of calico and hanging it in the fridge for 24 hours, allowing the whey to drip into a bowl below.
I sprinkled some za’atar over the labneh and served it with our Revenge Lavosh, some topped with sea salt and the others with black salt flakes. The crispness of the lavosh and the creaminess of the labneh is a great combination.
I later rolled spoonfuls of the remaining labneh in the za’atar and put them in a sterilised jar, which I then filled with olive oil. These labneh balls lasted us the rest of the holiday, making a delicious snack and a handy addition to a meze plate.
Not wanting to waste the whey I then used it to marinate a shoulder of lamb in preparation for roasting it in the oven. I think it added a lovely creamy silkiness to the tender, slow-cooked meat.
Caren
ZA’ATAR
1 tablespoon toasted sesame seeds
1/4 cup sumac
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon coarse salt
Take any fresh herbs and dry them first in a very slow oven. Grind the sesame seeds in a food processor, then add the remaining ingredients and pulse till well mixed.
Stored in an airtight container in a cool, dark place the za'atar will keep for up to 6 months.