Roasted vegetables with lemon & za'atar (Khudar bil laymonn w al za'atar) from Boustany: A Celebration of Vegetables from my Palestine (page 76) by Sami Tamimi

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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

  • Eat Your Books

    The book's red chilli sauce called for in this recipe can be made in advance. Can substitute turnips for swede, and rose harissa for red chilli sauce.

  • Apollonia on October 28, 2025

    Nothing earth shattering, but a very nice dish of roasted veggies. Roasting them with broth means they don't get super crispy, but they did stay nicely moist and flavorful. I made only half the sauce, which was plenty for generous drizzling; I'd make the full recipe only if you like things very heavy on the tahini. We served over hummus and warm chickpeas with bread, and it went down a treat.

  • tui on August 10, 2025

    This is a great recipe. I have made it twice now, with slightly different vegetable combinations each time. Perfect for a family meal where some will have meat with their vegetables and some are vegetarians and won't. Everyone will be happy!

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