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We’re excited to share a tasty discovery from Kaneo Mediterranean restaurant, bar and lounge.
Inspired by a flavorful lunch experience and a request to share the secret, we’re bringing you the recipe for Kaneo’s Za’atar Chimichurri, as featured in our recent publication. Join us as we uncover the simple yet delicious essence of this dish, allowing you to recreate the magic of Kaneo’s kitchen in the comfort of your own home.
Notes
EDITOR’S REQUEST: During a lunch at Kaneo, we tasted the most delicious chimichurri made with za’atar. We begged them for the recipe so we could try to re-create it at home.
Ingredients
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup cilantro leaves
- 1/4 cup chives, chopped
- 1/4 teaspoon fermented chili paste (such as sambal oelek)
- 1 tablespoon white vinegar
- 1 clove garlic, crushed and minced
- 1/4 cup olive oil
- 1 tablespoon za’atar
- Salt to taste
- Fresh lime juice to taste
Instructions
- Place all ingredients except salt and lime juice in a blender. Blend until combined. Taste and add salt and lime juice as desired. Use as a garnish on your favorite cut of meat.
