What to Cook Tonight #36

Levantine flavours for a New Year. A gorgeous Sumac-Spiced Chicken with Golden Onions & Hummus, moreish Crispy Smashed Potatoes with Herbs & Garlic Yoghurt, and a divine Za’atar Crusted Salmon.

Hello hello,

We hope you all had a fabulous Christmas — overindulging just the right amount and taking some time to catch your breath.

This week’s recipes focus on fantastic flavours from the Levant — aromatic sumac, za’atar, lemons, onions, and fresh herbs form the backbone of our three recipes. These dishes work well for three dinners, or you could cook them all together for a Levantine feast.

We are introducing two new ingredients to the pantry this week — sumac and za’atar. Sumac is a beautiful aromatic spice that has an incredibly tangy, almost lemony flavour. We love it sprinkled over salads and rubbed into meat as a marinade. It’s also excellent on avocado toast. You should be able to find it in the spice section at your local supermarket.

Za’atar is a Middle Eastern spice mix that varies from region to region, depending on where you are (and your household). It usually contains dried oregano, thyme (sometimes marjoram), toasted sesame seeds, sumac, and salt. It is wonderfully flavourful and goes well with just about anything — particularly as a marinade for meat or vegetables, sprinkled over salads and dips like hummus, labneh, and charred eggplant, or over fresh pita bread drizzled with olive oil before going in the oven to toast.

You can use store-bought, or you can make your own using this recipe from our good friend Ali that we published in Summer at Home.

Sumac-Roasted Chicken with Golden Onions & Hummus

Our first recipe for you this week is for a gorgeous Sumac-Roasted Chicken with Golden Onions & Hummus. This meal takes inspiration from Mussakhan, a traditional Palestinian dish. The beautiful flavours of sumac, pine nuts, and onions pair wonderfully with the chicken. Traditionally served on top of taboon (Palestinian flatbread), we’ve chosen to include creamy hummus as a base and our yoghurt flatbreads to soak all the flavours up. Like many recipes we love, this one is best-served family-style, eaten with your hands, and shared with your nearest and dearest.