Za’ataar is a spice blend made with smoked herbs and sesame seeds. There a tons of store bought options available but nothing will give you the same intense smokey flavour like making your own. The only requirement here is you guessed it, a smoker.

1 bunch fresh parsley

1 bunch fresh mint

1 bunch fresh thyme

1 tbsp black sesame seeds

1 tbsp nutritional yeast

1 tsp salt

Place your herbs on the smoker and let them smoke and dry for about 5-6 hours or just until the leaves are all completely dried. Pick the leaves of carefully and discard the stems. Use a mortar and pestle and grind all the ingredients together. Make sure there are no big pieces left in the mix and you are good to go. You didn’t hear this from us but this goes really well with popcorn.



Pita is a bread eaten in many cultures and for good reason. A very simple dough that cooks quickly at high heat. Our technique for cooking the pita can easily be done at home if you don’t have a wood burning oven (if you do we are jealous). This bread is also vegan friendly.

770g all purpose flour

12g dry active yeast

1 tbsp olive oil

1 tsp salt

1 tbsp honey

550g warm water

Mix all the dry ingredients in a bowl including the yeast. Mix the honey and water (roughly 55C is a perfect temperature). If you have a stand mixer this next step can easily be done with the dough hook attachment. Mix all the ingredients together and mix thoroughly until some gluten in the dough develops. We all know that these days gluten can be seen as evil but we personally love it. Once the dough comes together into a uniform mixture transfer to an oiled container with a lid. Let rise for 1-2 hours at room temp or keep in the fridge overnight. Flour your working surface and lay out your dough (don’t worry it should be very loose). Portion the dough into 80g pieces and roll them into balls. Use lots of flour for these steps the dough is very sticky. The pita needs to be cooked very quickly at high heat so set your oven to 450F. The best way to get a good result is to have a hot surface in your oven so put a baking tray upside down on one of the racks. Roll the dough out into a circle (too thin is worse than too thick). Lay the pita dough on your hand and open up the oven and quickly lay the dough flat on the baking sheet. Cook for 4 minutes and remove. We brush it with garlic oil and dust it with a sprinkle of our homemade za’atar. Best served warm with our hummus.



These days if you can find a good vegan snack that is genuinely tasty you better save it, hummus is exactly that recipe. The abundance of chickpeas in the middle east is the beginning of this Israeli specialty. We like to use dried chickpeas but canned can work just as well. We also use roasted garlic to dull the stingy flavour and add some natural sweetness.

1 Cup Dried Chickpeas 

4 Cloves Garlic

1/2 Cup Tahini 

2 Tbsp Whole Cumin 

1/4 Cup Fresh Lemon Juice

2 Tbsp Olive Oil

Salt to Taste  

Soak your chickpeas overnight in cold water, be sure to use more water than you think for this step. Strain your chickpeas and place them in a pot with fresh water and a pinch of baking soda, Bring the pot to a boil and let simmer until the chickpeas are tender. Meanwhile set your oven to 350F. Wrap your garlic cloves in tinfoil with a few drops of olive oil and a pinch of salt. Cook the garlic until it's browned and tender, reserve. In a seperate pot mix your tahini, cumin and olive oil. You want to warm and infuse this mixture for about 30 min before straining out the cumin seeds with a mesh sieve. Once all of this is complete you are ready to blend, a food processor is ideal for this step. Strain your chickpeas out and place them in the food processor (you may need to do this in a few batches). Mix the lemon juice, garlic, salt and tahini mixture and blend until smooth, you will likely have to add water to help the mixture blend. Chill mixture. To serve add a drizzle of olive oil and a sprinkling of chopped parsley.



With summer around the corner this Israeli classic is sure to cool you off. Limonana’s are enjoyed on the regular and is considered to be the national drink. Found all over from Tel Aviv to Jerusalem. Best accompanied with our fresh made pita and hummus.

1/2 cup sugar

1 3/4 cups water

1 cup lemon juice

4 cups ice

1 oz of fresh mint leaves

We start this recipe off by making a 1:2 simple syrup. Combine 1/2 sugar with 1 cup of water in a pot and heat gently while stirring until all of the sugar is dissolved, set aside to cool to room temperature or put it in the fridge (be careful not to set a hot pot directly in your fridge or you may melt plastic…) In a blender combine your ice, lemon juice, remaining water and fresh mint leaves. Pulse for a few seconds and then blend until it becomes a slush. We like to give ours a kick by adding some vodka. Pour into a glass, kick up your feet and enjoy some sun rays as you quench your thirst in the most refreshing manor.