Za’atar

This delicious spice is usually comprised of ground dried thyme, oregano, cumin and sumac – although toasted sesame seeds and salt can also be added. Za’atar is actually a family of herbs as well as a spice mix, and dates all the way back to Ancient Egypt – evidence suggests that one species was even found in the tomb of Tutankhamun. This mix is still very popular with Northern African families and is a household staple in Morocco. In fact, za’atar recipes are held with such high regard, they’re often kept secret, not even shared with sons and daughter.

Za’atar

  • 2 tbsp ground cumin
  • 2 tbsp sesame seeds
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 2 tbsp sumac
  • 1 tsp chilli flakes
  • 2 tsp sea salt

Zucchini

Zucchini comes from the Italian word which means tiny squash or undeveloped marrow. Often mistaken with the English courgette, they both come from the same plant but the Zucchini is actually the American version of the British marrow, with different terms used depending on the dominate language of the specific country. A zucchini is a squash vegetable and is normally harvested immature at 15 to 25 cm (6 to 10 in).

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