An Original Olive Oil from an Exceptional Origin

Recipes

Zait & Zaatar Pizza

1. Preheat oven to 450° F.
2. Flatten out each roll separately. Brush with olive oil. Sprinkle with Zaatar.
3. Bake for 5 to 8 minutes.
4. Top with basil/oregano leaves.
Additional toppings include sun-dried tomatoes & toasted pine kernels.

Zait & Zaatar Panini

1. Begin by cutting the bread in half horizantally.
2. Brush the both halves of the bread with olive oil and then sprinkle zaatar to taste.
3. Add the shredded cheddar on top. Place in a Panini machine or under the grill until golden brown.

Zait & Zaatar Salad Dressing

1. Mix all ingredients well and top on any type of salad or steamed vegetables.

Zaatar Onion

1. Mix salt with onions. 2. Add Zaatar and Olive Oil. 3. Eat with pita bread. Optional extras include adding halloumi or feta cheese.

Zaatar Pasta (makes 4 servings)

1. Slowly cook the garlic to a golden brown, stirring continuously.
2. Cook the pasta
3. Meanwhile, in a large skillet with a lid, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the red pepper flakes and cook, stirring, about 30 seconds. Add the sun dried tomatoes spread and salt to taste. Simmer just until the sauce thickens and darkens.

Fish with Zaatar and Tomato

1. Chop the tomatoes about 30 minutes before cooking the fish. Peel and chop the onion. Mix the tomato and onion with olive oil, zaatar, and add pepper to taste.
2. Rub zaatar evenly on both sides of fish. Cover and refrigerate up to 2 hours.
3. Heat 2 teaspoons olive oil in a skillet over medium heat. When the oil is hot, add fish. Sauté for a few minutes, then gently flip and sauté until fish is thoroughly cooked.
4. Place the fillets on a serving plate and pour the tomato sauce on top.

Houmous & Zaatar Dip

1. Place the houmous in a dish. Using the back of a spoon, create a shallow 'moat' in the houmous.
2. Gently pour the olive oil into the 'moat'.
3. Sprinkle zaatar to taste.
4. Add a pinch of chilli.

Yoghurt & Zaatar Dip

1. Place the Yoghurt in a dish. Using the back of a spoon, create a shallow 'moat' in the Yoghurt.
2. Gently pour the olive oil into the 'moat'.
3. Sprinkle zaatar to taste.
4. Add a pinch of chilli.

Zaatar Chicken

1. Mix all the ingredients together and coat the chicken breasts with it.
2. Place the chicken in a dish, cover and refridgerate for 4 - 6 hours.
3. Preheat the oven to 220° (gas mark 8)
4. Cook for approximately 30 mins.

Mosakhan

1. Clean and de-bone chicken and rub with the salt and pepper. Fry in the oil over a medium heat, turn on all sides to brown. Place on a plate.
2. Fry the onions in the remaining oil. Add the sumac and stir for 2 minutes. Add zaatar and olive oil and remove the mixture. Place the pitta bread in a tray, spread half of the onion mix in the middle and then place the chicken on top. Top with the remaining onion mix and cover with the second pitta.
3. Bake in a moderate heated over (180°) until tender (if pitta starts to burn, cover with aluminium foil).
4. Server hot with it's bread. Cut into several pieces.

Zaatar Vegetables Hodgepodge

1. Warm the oil in a large saucepan over medium heat. Add the onions and chilies and cook for 10 minutes or until the onions begin to soften.
2. Add the paprika, cayenne and cumin and continue to sauté until the onions are tender.
3. Add the lentils, tomatoes, puree and enough water just to cover, and simmer for about 20 minutes.
4. Add the chickpeas, carrots, green beans, zucchini, and green peas. Simmer until tender, about 10-15 minutes more. Add the parsley and zaatar during the last five minute of cooking. Season to taste. Transfer to a serving dish and serve immediately.

 
Olive Oil with Salad