From the page: Za'atar: the Middle East in a jar
Idea 5
Yogurt with za'atar and olive oil
In the Middle East, many people's breakfast starts exactly like this: creamy yogurt drizzled with olive oil and za'atar. The fat in the yogurt and olive oil "opens up" the essential oils in the za'atar herbs, releasing aroma and flavor that stay dormant when dry.
What you need
- 1 container of plain yogurt (homemade or whatever's left in the fridge)
- 1 to 2 teaspoons of za'atar
- A generous drizzle of extra-virgin olive oil
- A pinch of salt (optional)
- Bread to serve alongside
How to make it
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1
Spread the yogurt on a deep plate or small bowl, forming a layer about two fingers thick — a wide surface holds the seasoning better.
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2
With the back of a spoon, make a shallow nest in the center so the olive oil pools without spilling.
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3
Drizzle the olive oil over the top, covering the center — it's what carries the za'atar's flavor into every bite.
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4
Sprinkle the za'atar all over the surface, without stirring, so the layers stay visible and the aroma rises with every bite.
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5
Finish with the pinch of salt if you want to highlight the contrast between the yogurt's tang and the herbs.
Finishing touches
Serve with toasted pita or slices of day-old bread grilled in a skillet — one more way to give what's already at home a new life. With carrot and cucumber sticks, it becomes a refreshing snack.
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