The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita. This recipe first appeared in our October issue along with Katie Robbins’s story Season of Rejoicing.
- 1⁄2 cup olive oil
- 3 tbsp. za’atar
- 6 cloves garlic, minced
- 1 bunch cilantro, stemmed
- Kosher salt and freshly ground black pepper, to taste
- Puree oil, za’atar, garlic, cilantro, salt, and pepper in a food processor.