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May 31, 2007 12:17 PM

What Do I Do With Hyssop Za'atar?

I was at my local supermarket today and they just started carrying Hyssop Za'atar, so of course I had to buy it.

Any ideas what I can use this for? I bought some tilapia which I was going to grill tonight (I also had bought some of those cedar grilling wrap sheets from Williams Sonoma the other day that I was going to try cooking them in).


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  1. Rub some olive oil on pita, sprinkle with the za'atar, and heat in the oven.
    I've heard that it's good on fish and chicken, but I've never tried it.

    1 Reply
    1. re: Missyme

      Thanks, I'll try that. I used it on the fish tonight - it was pretty good. Unfortunately those cedar sheets were a waste of time. They really aren't big enough to wrap anything up in - and I couldn't even get a piece of scallion or chive around it to efficiently keep it closed. It was quite the trick making sure it didn't open up while I was grilling it!

    2. I bought some just to make za'atar flatbread/pizzas that Nigella Lawson makes. She mixes the za'atar with a little olive oil and spreads on pitas, lavash, or tortillas, then tops with chopped fresh tomatoes and sliced halloumi cheese (a must!), bakes them in a hot oven (I think close to 400) and then sprinkles with chopped fresh mint. Amazing. She gives a few other variations in her book Forever Summer, but I always go with the tomato and halloumi recipe.

      2 Replies
      1. re: slowfoodgrrl

        That's sounds so good! My local supermarket carries halloumi and I grow mint, so that should be a no brainer for me. I think I'll do this over the weekend - may even throw it on the grill!

        1. re: sivyaleah

          Great! My book is at a friend's house right now, or else I'd look up the precise recipe and give it to you. N.L. says to cook the flatbreads till the cheese is heated through and perhaps a little blackened -- in fact, I think she suggests using a grill and using a hot oven as a back up (I didn't have a grill last summer, hence the hot oven). Add the mint after they come off the grill. She serves this as a starter, cut into wedges, but I eat one or two of these for dinner since they are so good. I've tried tortillas and they worked great in the oven, not as sure about the grill.

          Not to be a N.L. groupie, but she also has a recipe for chicken with za'atar that I haven't tried. I think she marinates the chix pieces in some olive oil and za'atar before grilling them, perhaps a little lemon as well. There is another recipe in the book for some kind of ground meat patties I think made with lamb. She mixes the meat with za'atar and a little salt, grills then on skewers I think, and then serves 'em up in pitas with cucumber sauce, tomatoes, and onions.