Tangy, herby za’atar is queen of the spice blends in Lebanon, and every family has its own version. Here, I’ve used it as a rub for chicken, teaming it with fatteh to add a cooling, creamy element to the dish. Fatteh is a classic breakfast dish eaten in the Levantine, and a tasty way to use up stale flatbread by toasting and covering it with spiced yoghurt.
