Next month, I will start my stint as chef-in-residence at Leighton House as part of their Nour Festival. My first session will be about essential Middle Eastern ingredients and I can’t think of one that has gone more global than za’tar. Some of you may say pomegranate syrup, others labneh and others tahini. You may all be right up to a certain extent but I still think that za’tar is the one that is the best known and the most used by western chefs and foodies.

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