A fragrant Middle Eastern mix that will instantly add a savoury spice to any dish
MethodGrind them to a fine powder using a pestle and mortar then stir in all the other ingredients plus 2 tsp salt and 1 tsp freshly ground black pepper. It is now ready to use in your recipes, but will keep in a clean jar or airtight container for a month.
- 8 raw baby beetroots, or 4 medium, scrubbed (purple, yellow or a mixture of the two)
- 1 tbsp za’atar
- 1 tbsp sumac
- 1 tbsp ground cumin
- 400g can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp lemon juice
- 200g Greek yogurt
- 1 tbsp harissa paste
- 1 tsp crushed red chilli flakes
- mint leaves, roughly chopped, to serve
- Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you’re using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
- While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.
- Heat oven to 110C/90C fan/gas 1/4. Put the pittas on top of each other on a chopping board. With a bread knife, cut them into quarters, then cut each quarter in half again (so you end up with 16 equal-sized triangles).
- Add the olive oil, a pinch of salt and the za’atar to a small bowl, and stir to combine. Using a pastry brush or your finger, coat the pittas on both sides with the mixture, then put them on a baking tray and bake in the oven for 30-40 mins until crisp.
- 1 tablespoon Olive Oil
- 3/4 cup chopped onion
- 1 tablespoon za'atar spice mix
- 2 cloves garlic, minced
- 1/4 teaspoon crushed Red Pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 15 ounce can tomato puree
- 3 cups cooked Basmati Rice
- 4 yellow, red, and/or green Sweet Peppers
- 1/2 cup water
- 1 5.3 ounce carton plain fat-free greek yogurt
- Chopped cucumber and/or snipped fresh italian parsley (optional)
- lemon wedges (optional)
- Preheat oven to 400 degrees F. In a large skillet heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add the next five ingredients (through black pepper); cook and stir 1 minute more. Stir in beans and tomato puree; heat through. Stir in rice.
- Halve sweet peppers lengthwise; remove and discard seeds and membranes. Fill pepper halves with rice mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the water into dish around peppers.
- Bake, covered, 30 minutes or until peppers are crisp-tender. Top with yogurt and, if desired, cucumber, parsley, and/or additional za'atar spice mix. If desired, serve with lemon wedges.