Za’atar Turkey Meatballs wth Tahini Sauce

Ingredients:

1 lb ground turkey

1 tbsp EVOO

1 large onion, chopped

1 tsp minced garlic

½ c copped mint or parsley or cilantro

1 tbsp za’atar

Zest of 1 lemon

1 tsp turmeric

1 tbsp sesame seeds (optional)

Salt and pepper to taste

2 tbsp EVOO for pan sering

Directions:

Except for oil for pan seering, combine all ingredients in a large bowl.

Shape the mixture into 1 ½ inch meatballs, slightly smaller than a golf ball.

Heat oil in a skillet, fry meatballs until brown.

(Or lay meatballs in a sheet pan and bake in 350 degree  oven for 20 minutes, then broil for 3 minutes to brown.)

Yogurt Tahini Sauce

1 ½ c plain Greek yogurt

¼ c tahini

Juice of 1 large lemon

2 tbsp chopped fresh parley

1 tbsp EVOO

1 tsp Peachy herbs

½ tsp salt

¼ tsp cumin powder

2-3 tbsp cold water, as needed to thin

Wisk together yogurt and tahini,

Add lemon juice, EVOO, dried herbs, calt and cumin,

Whisk in water until creamy.

Drizzle over Za’atar meatballs.

Za’atar originally referred to a wild herb related to oregano and thyme, but today it refers to the popular spice blend made from herbs sumac and salt.  It is one of the oldest and most beloved spice lend in the Middle Eat and ahs been enjoyed for thousands of years in Lebanon, Syria, Jordan, Palestine and Israel.  

Every family has its own recipe  and the blend varies from region to region. Za’atar is commonly sprinkled over bread with olive oil, rubbed on meats, used to season vegetables and mixed into dips.