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Spice up your week with za'atar

Za'atar is a fragrant spice mix with sesame seeds, herbs and spices. Its warming nutty flavour lends itself to lots of recipes; try our herby potato wedges, za'atar-crusted salmon or really easy olive oil dip.

  1. Za’atar potato wedges

    Za’atar potato wedges

    3 large Maris Piper potatoes, cut into wedges (roughly 650g)
    2 tbsp vegetable oil
    2 tbsp za’atar
    1 lemon, zested
    2 tbsp flat-leaf parsley, finely chopped

    1. Preheat the oven to 220°C, fan 200°C, gas 7.

    2. On a large baking tray, toss the potatoes in the oil and roast for 45-50 mins, turning occasionally until crisp and golden. Scatter over the Za’atar and return to the oven for 2 mins.

    3. Toss with the lemon zest, parsley and season with freshly ground black pepper. Serve immediately.

  2. Za’atar crusted-salmon

    Za’atar crusted-salmon

    4 tbsp fresh breadcrumbs (roughly 25g)
    1 tbsp za’atar
    1 lemon, zested
    2 tbsp extra-virgin olive oil
    2 tbsp fresh thyme leaves
    4 salmon fillets
    1 spring onion, finely sliced

    1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the breadcrumbs in a bowl and mix with the za’atar, lemon zest, oil, thyme and a grind of black pepper until combined.

    2. Place the salmon fillets on a baking tray, pat dry with kitchen paper and top with the breadcrumb mixture. Bake for 12-15 mins until the salmon is cooked through and the topping is golden and crisp. Scatter over the spring onions and serve.

  3. Za’atar and olive oil dip with focaccia

    Za’atar and olive oil dip with focaccia

    1 x 225g Tesco Finest Rosemary & Garlic Focaccia
    handful basil, leaves picked, to garnish
    3 tbsp extra-virgin olive oil
    1 tbsp za’atar
    1 small garlic clove, finely crushed

    1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the focaccia on a baking tray and warm in the oven for 5 mins. When cool enough to handle, tear into chunks and arrange on a plate or wooden board. Add a few grinds of black pepper and scatter over the basil leaves.

    2. Meanwhile, combine the oil, za’atar and garlic in a small bowl. Serve with the focaccia for dipping.

  4. More recipes with za'atar

    More recipes with za'atar

    There are lots more recipes using za'atar, try it in this showstopping lamb recipe where it's mixed with apricots and pistachios for a fragrant stuffing before roasting. For a simple midweek meal, these za'atar aubergine and courgette steaks would be fab with a grain salad or for a healthy snack the herb and seed blend has been blitzed with chickpeas and roasted red peppers in this pepper and za'atar houmous with crudités.