Find Everything on Asif Archives about Za'atar

Za’atar Preserved in Olive Oil

In this traditional recipe, fresh hyssop or za’atar leaves are preserved in olive oil along with spices and lemon.

The word “dukkah” in Arabic literally means crushed, and each region has its own unique blend. This version is from Muzna Bishara’s mother.

Muzna Bishara adds fresh hyssop or za’atar and olive oil to her strawberry crumble, for a dessert that’s sweet but earthy.

Unlike the popular stuffed spinach fatayer, this pastry resembles layers of puff pastry separated with olive oil, hyssop leaves, and onions.

Muzna’s contemporary take on the farmers’ summertime snack is topped with figs, cheese and watercress leaves for a refreshing crunch.

Za’atar isn’t a demanding plant, and perfect for growing at home

Chef Erez Komarovsky reinvents the yekke potato salad, using freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.

Chef Erez Komarovsky shakes off the dust from the buckwheat and prepares a dish inspired by the local and regional mujadara.