Brown butter Za’atar – I had never even heard of this spice until last week! Have you? I was intrigued by the word Za’atar and did some investigating.
Za’atar is a traditional Middle Eastern spice blend that typically includes thyme, oregano, marjoram, sumac, and toasted sesame seeds. It’s renowned for its earthy, tangy flavor and is often used to season meats, sprinkle over hummus, or mix into olive oil as a dip for bread. The addition of brown butter elevates the flavor profile by introducing a nutty, rich depth that complements the herby notes of the Za’atar.
After learning about it, I decided to try making a dish using this intriguing combination. The result was a warm, aromatic experience that brought a taste of the Middle East to my kitchen. The brown butter added a luxurious touch, while the Za’atar provided a burst of herbal freshness.
A note here, I used Tagliatelle, but feel free to use your favorite pasta. You can substitute parmesan for the Parmigiano Reggiano. It will be just as delicious.
Brown Butter Za’atar Pasta for Two
Cook Time 15 minutes – Serves 2
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Ingredients:
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup freshly grated Parmigiano Reggiano
- 8 ounces dried Tagliatella
- 4 Tablespoons butter
- 1-1/2 teaspoons Za’atar
- 2 teaspoons freshly squeezed lemon
- 1/2 teaspoon kosher salt
Directions:
Bring a large pot of water to a boil. Add the pasta and some salt to the water. Cook according to the package directions, but remove it one minute before al dente.
While the pasta cooks, melt the butter in a skillet over medium heat. Add 1/2 Tablespoon of za’atar. Continue cooking.
Swirl the pan occasionally, scraping up the browned bits on the bottom of the pan using a wooden spoon. Continue cooking until the butter has a nutty, fragrant aroma and is a toasty brown color. (2-3 minutes)
Remove the skillet from the heat and squeeze 2 teaspoons of fresh juice from a lemon half. (It might spatter a little when it hits the hot butter.)
Stir in 1/2 teaspoon of kosher salt.
When the pasta is ready, reserve 1 cup of the cooking water. Then, drain the pasta.
Pour the reserved cup of pasta water into the sauce and bring to a simmer over medium heat.
Simmer while scraping the bottom of the pan and stirring until the liquid has reduced by half. (About 3 minutes.)
Add the pasta and toss until the pasta is coated and al dente.
Remove the pan from the heat. Add the parsley and half of the Parmigiano Reggiano. Toss to combine. Garnish with the leftover Parmigiano Reggiano and chopped parsley. Sprinkle with more za’atar if desired.
Conclusion
Dave is my critical taste tester. He really liked this dish! He didn’t even add salt to it! I asked if he’d ever want to have it again and he said, “Yes.”
Then, he got up and got another big helping!
This dish is really tasty and it’s hard to believe it can be made in less than a half hour! You need to try it!
Brown Butter Za'atar Pasta Recipe for Two
Ingredients
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup freshly grated Parmigiano Reggiano
- 8 ounces dried Tagliatelle
- 4 Tablespoons butter
- 1-1/2 teaspoons za'atar
- 2 teaspoons freshly squeezed lemon
- 1/2 teaspoon kosher salt
Instructions
Cook Time 15 minutes - Serves 2
Directions:
Bring a large pot of water to a boil. Add the pasta and some salt to the water. Cook according to the package directions, but remove it one minute before al dente.
While the pasta cooks, melt the butter in a skillet over medium heat. Add 1/2 Tablespoon of za'atar. Continue cooking.
Swirl the pan occasionally, scraping up the browned bits on the bottom of the pan using a wooden spoon. Continue cooking until the butter has a nutty, fragrant aroma and is a toasty brown color. (2-3 minutes)
Remove the skillet from the heat and squeeze 2 teaspoons of fresh juice from a lemon half. (It might spatter a little when it hits the hot butter.)
Stir in 1/2 teaspoon of kosher salt.
When the pasta is ready, reserve 1 cup of the cooking water. Then, drain the pasta.
Pour the reserved cup of pasta water into the sauce and bring to a simmer over medium heat.
Simmer while scraping the bottom of the pan and stirring until the liquid has reduced by half. (About 3 minutes.)
Add the pasta and toss until the pasta is coated and al dente.
Remove the pan from the heat. Add the parsley and half of the Parmigiano Reggiano. Toss to combine. Garnish with the leftover Parmigiano Reggiano and chopped parsley. Sprinkle with more za'atar if desired.
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