Beautiful, lovely people, beautiful places and an abundance of exciting Mediterranean flavors. Za’atar is a striking example of this; a spice mixture of a type of wild oregano, roasted sesame seeds, sumac (fresh-tart spice) and salt. You can find it all over the region. Mix it with olive oil and you have a fantastic dip for bread.
But it goes well with many dishes … If you feel like eggs, but have little inspiration: go for this (slightly) soft boiled from Sam Tamimi, who with Tara Wigley is that gem. Falastin wrote about Palestinian cuisine (Fontaine Uitgevers).
It’s that easy: you boil six eggs for 5-6 minutes and then run them under the tap. Mix the za’atar with the lemon juice and olive oil and set aside. Peel your eggs, roughly quarter them and place them on a plate, yolk side up. Sprinkle with a little salt and pepper and sprinkle the eggs with the za’atar lemon dressing. Top with chopped spring onions and chili flakes and serve the eggs with warm Turkish bread or pita bread.
Necessary for 4 people
– 6 eggs
– 1.5 tbsp lemon juice
– 3 tbsp olive oil
– 1 tbsp za’atar
– 2 spring onions (thin
– chili flakes (to taste)
– salt / black pepper
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