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Salatet za'atar akhdar
Salatet za'atar akhdar: Palestinian fresh za'atar leaf salad with onion, lemon and olive oil
In spring, Palestinian families pick young za'atar (wild hyssop-thyme) from the hills of the West Bank and the Galilee, and the tender leaves are tossed raw with onion, lemon and the year's new olive oil. The salad is sharp, piney and peppery, eaten as part of breakfast with labneh, olives and warm taboon bread, or beside grilled meat. If you can't find fresh za'atar, a mix of fresh oregano, thyme and a little marjoram comes close. Common mistake: chopping the leaves; keep them whole so they stay perky and don't turn dark. Chef's tip: rub the sliced onion with sumac and salt for 5 minutes first; it softens its bite and turns it a pretty pink.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Spices & pantry
Fresh ingredients (3)
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Method
0/3 doneStep 1: Rub 1 red onion with 1 tsp sumac and ½ tsp salt in a bowl and leave for 5 minutes, until it softens and turns pink.
5 minStep 2: Wash 2 ⅛ oz fresh za'atar leaves and spin or pat completely dry.
Step 3: Add the leaves to the onion with 2 tbsp lemon juice, 3 tbsp extra virgin olive oil and 1 green chilli if using. Toss gently with your fingers and serve straight away.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salatet za'atar akhdar take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of lemon juice?
- Lime juice, same amount.
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