Za'atar chimichurri from Shaya: An Odyssey of Food, My Journey Back to Israel (page 138) by Alon Shaya

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Accompaniments: Cast-iron ribeye

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on November 17, 2024

    Another Shaya homerun! I was only cooking for two so I halved the recipe. I followed the recipe ingredients exactly but decided to make this in my molcajete. I pounded together the garlic salt dried peppers and zaatar first. Then added the cilantro and parsley and added in the olive oil to bring the mixture together. Just before serving i added the lemon juice to the mixture to combine. It worked perfectly served with heirloom bone in pork chops.

  • bernalgirl on September 18, 2023

    An absolutely delicious condiment that is practically eat on cardboard. I love this particularly on grilled fish or vegetables, and it works very well with carrot greens

  • TrishaCP on January 29, 2023

    We made this to go with shrimp, and it was wonderful.

  • lorloff on May 31, 2022

    This was a great chimichurri recipe. I had Zathar from Machane Yehuda in Jerusalem and it was perfect. I also made the dish adding ramps when they were in season and served it with bone in center cut pork chops and it was delicious.

  • TonyInSeattle on July 12, 2019

    This was excellent... perfectly seasoned and bright. I served it with steak and it was perfect!

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