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Za’atar is a beloved Levantine blend made with thyme, sumac and sesame. At Maknoon in the UAE we craft extra virgin olive oil and sell authentic Za’atar so you can bring genuine Levantine flavor to your kitchen with simple everyday recipes.
Manakish with Za’atar
Spread a thin dough with Maknoon Za’atar mixed with extra virgin olive oil. Bake until golden and crisp. Serve warm with labneh or black tea for a comforting breakfast or snack.
- Mix three tablespoons of Za’atar with three tablespoons of extra virgin olive oil.
- Brush over the dough and bake at high heat until the edges turn golden.
- Finish with a light drizzle of Maknoon extra virgin olive oil before serving.
Roasted chicken with Za’atar
Marinate chicken with Maknoon Za’atar, extra virgin olive oil, lemon juice and garlic. Roast until the skin is golden and the meat stays tender. Pair with rice, warm pita or a fresh salad.
- Combine two tablespoons of Za’atar with two tablespoons of extra virgin olive oil, lemon juice and minced garlic.
- Coat the chicken and let it rest for at least thirty minutes.
- Roast until fully cooked and baste with pan juices.
Fattoush salad with a Za’atar twist
Add a pinch of Maknoon Za’atar to the classic lemon and extra virgin olive oil dressing. The vinaigrette coats toasted pita and fresh vegetables with a bright and earthy taste.
- Whisk extra virgin olive oil, lemon juice, salt and Za’atar.
- Toss with lettuce, tomato, cucumber, radish and toasted pita.
- Finish with a little more Za’atar for aroma.
Hummus with Za’atar and extra virgin olive oil
Top smooth hummus with a drizzle of Maknoon extra virgin olive oil and a sprinkle of Za’atar. This small touch adds herbal depth and a gentle tang that lifts the dip.
- Spread hummus in a shallow bowl.
- Add extra virgin olive oil in a light ribbon on top.
- Finish with Za’atar and a few chickpeas.
Roasted potatoes with Za’atar
Toss potatoes with Maknoon Za’atar and extra virgin olive oil then roast until crisp outside and soft inside. Serve with grilled meats, salads or a cool yogurt sauce.
- Cut potatoes into even cubes for uniform cooking.
- Coat with extra virgin olive oil, Za’atar and salt.
- Roast on a hot tray and turn once for an even crust.
Za’atar labneh dip
Stir Maknoon Za’atar into thick labneh and finish with extra virgin olive oil. Scoop with warm pita or fresh vegetables for an easy mezze that highlights clean Levantine notes.
- Fold one tablespoon of Za’atar into a cup of labneh.
- Drizzle with extra virgin olive oil and add a touch of lemon zest.
- Serve chilled with cucumber and carrot sticks.
Grilled halloumi with Za’atar
Brush halloumi slices with Maknoon extra virgin olive oil and dust with Za’atar. Grill until marked on both sides. The warm cheese and herbal spice make a simple starter.
- Pat the cheese dry for better searing.
- Brush with extra virgin olive oil and season with Za’atar.
- Grill briefly and finish with a squeeze of lemon.
Tips to cook with Za’atar
- Blend Za’atar with extra virgin olive oil to make a quick paste for bread and meats.
- Add Za’atar at the end for salads and dips to keep the aroma fresh.
- Store Za’atar in a cool dry place and close the jar well to protect its scent.
Maknoon Za’atar and Maknoon extra virgin olive oil bring the true taste of the Levant to every table. Choose quality ingredients and let simple methods do the work.
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