This sauce can be served either on its own, just with a few crackers or toasted pita chips to dip in it, or as company to a main course from the region (like kebabs or other meat dishes that call for some sauce). It's common to both Jewish and Palestinian cuisines (as is the za'atar spice itself) and it's unbelievably flavorful and delicious. Enjoy.
Recipe source: Saveur.
Last year: Ginger cake squares (crispy base, fudgy topping).
Two years ago: Onion-tamarind soup with herb butter baguette.
Three years ago: Tortilla de patatas (Spanish potato omelette) with parsley and fennel and Red wine pears with Camembert.
- 2 handfuls of fresh cilantro
- 75 ml extra virgin olive oil
- 5 garlic cloves
- salt and pepper to taste (optional)
- 5-6 tablespoons za'atar blend
Blend the cilantro with the garlic and oil in a blender until a smooth paste forms. Mix in the za'atar by hand. Taste and season with salt and pepper if necessary. It's done, transfer to a gravy boat or bowl and serve.
Note: It can be made ahead and stored in the fridge for a few hours. Just bring it back to room temperature before serving for the best flavor.