My Mother-in-law brought us a giant baggie of za’artar and it’s been sitting in my cupboard for quite a while now. I’m not quite sure what the shelf life of za’artar is, but I’m pretty sure it isn’t forever; despite what the Lebanese balls-and-chain says. So I finally decided that it was time to crack it open and start experimenting with it.
- 1 sweet potato, cubed
- 1 tbsp za’artar
- Handful of cherry tomatoes, halved
Heat oil in a pan and cook sweet potato for 15 minutes until soft. Then add tomatoes and cook until blistered and wrinkly. Sprinkle in 1 tbsp za’artar, sea salt, pepper and toss. Turn the heat off. Fry an egg or two and dish up!