Have you noticed how Middle Eastern influences in cooking can now be found pretty much everywhere? Nothing could make me happier to be honest. One only has to take a look at my olive oil smeared pages of Ottolenghi cookbooks to know I’m a regular user… Ever since traveling to Jordan years ago, I’ve developed an obsessive love for za’atar. The superb aromatic spice blend combines various herby flavours, usually from toasted sesame seeds, dried thyme, dried marjoram, and sumac although I’ve seen many variations.
I have a habit of wanting to sprinkle it on almost everything (you should try!) and smile every time I come across a za’atar spiced croissant or flatbread in a bakery. It’s therefore no surprise that I jumped when I saw this recipe for za’atar spiced granola – it’s as divine as I had imagined! It’s crunchy, salty, and tangy from the pomegranate molasses with nice little chunks of chewy dates.
Layered with Greek yogurt, or even better with labneh for a true Middle Eastern treat, it’s topped with juicy pomegranate arils and a drizzle of honey for a sweet and savory breakfast.
It’ll give your boring yogurt bowl a satisfyingly spicy crunch and if you’re a newbie, it’ll introduce you to the addictive flavours of za’atar in the best of ways.
It sure tastes wonderful in this yogurt parfait, but try it also as a salad topper, hummus garnish, and anything else you can think of – just have fun with it. Its versatility will win you over.
| Prep Time: | 30 min |
| Total Time: | 510 min |
| Category: | Breakfast |
| Yield: | 8 |
2. Stir together oats, dates, pumpkin seeds, za’atar, sesame seeds, and salt in a large bowl.
3. Whisk together 2 1/2 tablespoons honey, olive oil, orange juice, and pomegranate molasses in a small bowl. Pour honey mixture over oat mixture, and stir to combine.
4. Transfer oat mixture to prepared pan, and spread in an even layer. Bake in preheated oven, stirring every 5 minutes, until oats are toasted and begin to look dry, 20 to 25 minutes. Let cool completely on baking sheet. (Granola will crisp as it cools.) Store cooled granola in an airtight container until ready to serve.
5. In each of 8 (12-ounce) glasses or bowls, layer 1/4 cup labneh or yogurt, 2 tablespoons granola, 1 teaspoon pomegranate arils, and 1 teaspoon honey. Repeat 2 times in each glass with remaining labneh/yogurt, granola, arils, and honey. Serve parfaits immediately.
1/2 cup pitted dates, finely chopped
1/4 cup hulled pumpkin seeds (pepitas)
1/4 cup za’atar
2 tablespoons sesame seeds
1/4 teaspoon kosher salt
1/2 cup plus 2 1/2 tablespoons honey, divided
2 1/2 tablespoons olive oil
2 tablespoons fresh orange juice
2 tablespoons pomegranate molasses
6 cups labneh or plain whole-milk Greek yogurt
1/2 cup pomegranate arils, for serving
