Za'atar, an omnipresent condiment in Middle Eastern cuisine, is regularly comprised of just three humble ingredients: thyme, sesame seeds and sumac. Often thought of for its purported medicinal qualities, this burgeoning elixir is of unassuming origins with grand designs on Levant cultural identity. On the palate, a slightly acerbic, tangy hello gives way to a subtle floral greeting. Comprising of both herb and spice this ancient mix blooms much like the flowers from where it was born, when met with protein, dough or simply a glug of olive oil.
This recipe combines the tang of za'atar with deep fried poultry, a Middle Eastern fried chicken recipe if you will. Soak this in buttermilk for a few hours before dispensing of the milk and sprinkling on a seasoning made up of flour, za'atar, lemon zest, a pinch of sweet unsmoked paprika and salt. Fry at the highest temperature for 10 minutes and serve with a wedge of lemon.
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