Here's a quick and easy recipe (I know I don't have many of them 😂) that is actually one of the most delicious things i've eaten this year.
Zaatar is mixed with extra virgin olive oil and finely chopped tomatoes, before adding to the creamy buratta.
I recommend some nice crusty bread to go with it such as an olive baguette or mini sourdough slices.
This can be eaten as a healthy-ish late night snack or as part of a grazing platter.
Zaatar, the herb blend, is made of wild oregano, sesame seeds, sumac and a pinch of salt. In Lebanon, we don't add any extra spices that you might find in regional varieties.
You can know good quality zaatar as it will still be green. If it is dull in colour then it probably is more than a year old.
The best zaatar will be hand picked, usually be some village lady, who sells it in good quality batches. Ask you Lebanese friends to source you some if you are lucky.
Try and use a tomato that will hold its shape when finely chopped, so avoid one that's overripe as it risks turning to mush.
Use the best extra virgin olive oil you can afford. Cold pressed olive oils are vibrant green in colour and Lebanese varieties are the best in the whole Mediterranean in my obviously biased opinion.
This really is a 2 minute recipe once you have all your ingredients ready.
Make the initial zaatar paste a little thicker than usual (the tomato juices will make it looser) by stirring in some extra virgin olive oil. Chop the tomatoes finely and add to the zaatar.
Mix gently as you don't want to squish the tomatoes too much. You are looking for a dropping consistency.
Spoon some of the zaatar tomato mixture onto the base of a plate, then make a slight gash in the burrata and place it on top.
Spoon over some more zaatar and tomatoes and drizzle with a little extra virgin olive oil.
Zaatar and tomato burrata
Burrata topped with zaatar in extra virgin olive oil and finely chopped tomatoes
- 2 tablespoon zaatar
- 1 tomato
- 1 burrata approx 150g
- extra virgin olive oil
In a bowl, stir the zaatar with some extra virgin olive oil to make a loose paste.
Chop the tomatoes finely and add to the zaatar. Add a little more extra virgin olive oil as necessary to make a sauce like consistency.
Spoon ¾ of the zaatar tomato mixture onto the base of a plate. Make a slight cross shaped gash on top of the burrata and transfer to the middle of the plate.
Add the leftover zaatar and tomatoes on top of the burrata and drizzle a little extra virgin olive oil.
Serve with fresh bread of your choice.
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