So good! This Ottolenghi recipe from Plenty (my favourite cookbook I've had for years) called for buttermilk as well as yoghurt, but as they are similar and I had none in the fridge, I just went with yoghurt. Also featuring is za'atar - which is very hard to get decent stuff here in NZ unfortunately.
i remember making my own za'atar , 2 tbsp sesame seeds toasted and cooled, 2 tbsp dried thyme, (i dried my own thyme and marjoram and mixed together) with 1tbsp sumac. whizzed until fine and combined in spice grinder .
@kali66 you are so industrious. I was spoilt when I got some amazing Palastinian za'atar from Ottolenghi London - and i've not been able to find anything that comes close. I believe that combo was native Palestinian thyme plus the sumac etc. I could try as likewise i do have Sumac in the pantry.
@phil_howcroft thanks Phil - it was a little rushed - but i liked the rustic feel @dkbarnett - it really was - definitely will be making again before summers end @christinav - i love this type of food
Sometimes its best not to know what you are missing! haha
i think my sumac was a bit old! but i made it and had fresh sourdough bread dipped in olive oil and za'atar for an afternoon snack.
@dkbarnett - it really was - definitely will be making again before summers end
@christinav - i love this type of food
i think my sumac was a bit old! but i made it and had fresh sourdough bread dipped in olive oil and za'atar for an afternoon snack.
Did you make the sourdough
I have a friend who makes amazing sourdough