Za’atar & Tahini Yoghurt Dressing

After eating za’atar more times than I can remember on my travels throughout the Middle East, it’s only recently that I discovered it in the shops here in the UK and started using it my own kitchen. In fact, I’ve pretty much used it in all of my roasted veg or aubergine dishes!

The plant is native to the Levant region (which includes modern-day Syria, Lebanon, Jordan, Palestine and Israel) and it has grown there for thousands of years. What is commonly used now is the za’atar spice blend, which is a mixture of savoury dried herbs like oregano, marjoram or thyme, and earthy spices like cumin and coriander, with sesame seeds, salt and, the most important ingredient of all: sumac. Za’atar also has a reputation for being a ‘brain food’ and cure-all.

This recipe is for the perfect summer dressing that can be paired with almost anything, ranging from grilled and roasted vegetables (I like to do it with a roasted aubergine or roasted potato dish) to your favourite BBQ meats.

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