The za’atar in question here is the spice mix, which traditionally contains sumac, sesame seeds and the herb za’atar — a fuzzy-leafed, musky green in the oregano, marjoram and thyme family that grows ...

Slabs of salty feta turn creamy in the oven, alongside sweet potatoes and green beans, in this salad that plays with temperature and texture.

A crisp and crunchy Levantine salad, best enjoyed on a hot and sunny day. The pitta croutons are a great way to use up stale pitta breads. Heat the vegetable oil in a deep-fat fryer until it ...

There’s a note on my phone about it: “Fattoush: Pita is coated with olive oil and za’atar and roasted or fried until crisp, then broken up and — just before serving — tossed with sliced ...

Nadiya’s take on fattoush, a Middle Eastern salad, known for the crisp, toasted bits of bread that adorn the top. This is a breakfast version, full of fresh, frozen and dried fruits and seeds ...