I first learned to love zaatar a few years ago in San Francisco. This was love was renewed again there, just four years later. But then I went to Israel and found out that there are so may versions of them, and everyone likes to mix them up and do it their own way. The market stalls were full of variations of zaatar starting from light and airy to dense and dark, mixed with sesame of any kind and any amount. We use it a lot, and if there were just one spice mix I was allowed to use, it would be zaatar.
4 tbsp extra virgin olive oil
1.5 tbsp za'atar
For the beans:
400 g fresh beans (borlotti, white, dark, any type)
1 bay leave
1 rosemary sprig
3 marjoram sprigs
1 garlic clove, cleaned
sea salt to taste
Place the beans into water together with herbs, garlic, salt and boil until ready. This depends on their freshness, but usually it takes around 20 – 30 minutes. Watch carefully so the water doesn’t boil out. Drain and serve hot or cold topped with olive oil and za'atar.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Plates, linen and table decorations: HM Home