Cold appetizers · The home kitchen
Zaatar
Zaatar, olive oil and crisp pita make a simple, aromatic addition to the table. Baking the bread in thin layers produces a light crunch, while an extra dish of seasoned oil offers a softer dipping option. Serve alongside labneh or fresh tomatoes for a quick snack or an easy mezze course. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Zaatar recipe
- Serves
- 4
- Prep
- 10 min
- Cook
- 12 min
- Rest / chill
- 5 min
- Total
- 27 min
Ingredients
- 2 large pita breads
- 60 ml olive oil, divided
- 3 tbsp prepared zaatar, divided
Method
Heat oven to 180°C/350°F. Split pitas into thin rounds and cut into wedges.
Toss wedges with 30 ml oil and 2 tablespoons zaatar. Spread in one layer and bake 10–12 minutes, turning once, until crisp. Cool 5 minutes.
Stir remaining oil and zaatar in a small bowl and serve alongside the chips.
Make it your own.
- Watch thin pita closely during the final few minutes.
- Taste the zaatar before adding salt because blends differ.