Recipe by English_Rose
The eastern Mediterranean za’tar is a combination of olive oil, lemon juice, sesame, garlic, dried mint and oregano. It is particularly good on chicken, especially if slipped under the skin as well as over it, and is delicious on lamb and more strongly flavoured fish such as salmon, trout or mackerel. Can be used to prepare - 4 Chicken legs, or 8 Lamb cutlets or 6 Lamb chops or 2 Pork tenderloins or 1 Whole chicken or 1kg Chicken wings, thighs or drumsticks or 8 Fish fillets or steaks.
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon cumin seed
- 2 tablespoons dried mint
- 2 tablespoons dried oregano
- 1⁄2 teaspoon smoked paprika
- 4 tablespoons extra virgin olive oil
- 1 lemon, juice and zest of, finely grated
Directions See How It's Made
- The crust- Place the sesame seeds and spices in a pestle and mortar or spice grinder and lightly crush.
- Mix with the oil, lemon zest and juice and season to taste.
- Rub the mixture all over the food, cover and marinate for 4 hours or overnight in the fridge for meats and poultry. Fish needs only 30 minutes. Allow the food to return to room temperature for 20 minutes before cooking.
- To cook- If barbecuing, turn frequently and baste with any excess marinade. To roast a whole chicken, rub all over and roast at 400F for 1–1½ hours.