Friends introduced us to the za’atar spice during a salsa and mango chutney canning session. The enchanting aroma of this Middle Eastern spice is earthy and herbal, with a touch of citrus. When I smell it I think of a warm bread coming from the oven.

Za’atar can be used to season vegetables, added to olive oil for a bread dip, in soups, as a meat rub, and more. The ingredients in this recipe they used are dried thyme, cumin, coriander, toasted sesame seeds, sumac, and salt (chili flakes optional).

We gave our za’atar spice a try with these cutlets and were delighted with the flavour. Pan-searing veal cutlets maintains their succulent texture. We served them with curry cauliflower in the air fryer and potatoes baked in chicken stock.

Ralph is a little conflicted about buying veal after talking to our local organic cattle farmer/ butcher Buchenhof who told him he thinks it is cruel to take the young calves away from their mother too early, so he won’t do it. He is extremely proud of his free range, grass fed herd which he has cross-bred from Angus, Longhorn and Wagyu. We buy our beef from him regularly but not always as our budget doesn’t allow (it’s over 2x the other local butchers price but still worth it as a treat).

In this case, our lamb guy Ralf had the veal cutlets in his stand at the market and Ralph couldn’t resist.

Ingredients:

• Veal cutlets (we made three)
• Za’atar spice, QB
• Salt and pepper, QB
• Fresh or dried thyme, QB
• 2-3 garlic cloves
• Sprig of rosemary
• 3 Tbsp tallow, butter, or olive oil

Instructions:

1. Rub za’atar spice, salt, pepper, and thyme into cutlets (both sides).
2. Heat skillet on medium-high. Add garlic cloves, rosemary, and fat. Heat until fat is melted but not smoking.
3. Add cutlets to pan and sear for about 3–4 minutes on each side, regularly spooning the drippings over the cutlets.
4. Flip cutlets and continue searing for another 3-4 minutes while spooning drippings over top.
5. Cutlets are finished when they reach 145°C, pink inside.
6. Remove cutlets from pan and let rest on a cutting board.
7. Pour the savory fat over the cutlets for added flavour.

🍷 Wine pairing: Livernano 2019 Casalvento Chianti Classico