Chicken Za’atar

4 chicken breasts
½ Cup olive oil or garlic oil
6 Tablespoons Za’atar
½ lemon
1 Teaspoon salt

Cut chicken breast into small bite sized pieces
Completely cover with Za’atar making sure all sides are coated
Heat oil in large shallow pan on medium high heat
Add chicken and brown on all sides
Turn chicken down to medium
Continue to cook 3-4 minutes until completely cooked through
Add salt and finish with lemon juice

Middle Eastern Salad

8 Roma tomatoes
1 large Seedless Cucumber
1 1/2 Cups pitted kalamata or green olives
½ cup diced red onion
1 cup cubed feta cheese
½ cup parsley and mint
½ lemon
2 Teaspoons red wine vinegar
¼ cup premium olive oil
½ Teaspoon sumac
2 Tablespoons fried garlic (optional)
½ Teaspoon salt & ½ Teaspoon pepper

Deseed tomatoes and dice
Peel and deseed cucumber and cut into a small dice
Chop olive into quarters
Cut feta into small cubes
Finely mince mint and parsley
Finely mince red onion
Juice lemon and add to dish
Add vinegar and olive oil
Add sumac and salt and pepper
Stir until completely combined
Let sit for 30 minutes or longer is ok

Tahini Yogurt Sauce

2 Cups Greek yogurt
4 Tablespoon tahini
1 lemon
1 cloves garlic
½ Teaspoon salt
½ Teaspoon pepper
1/4 cup olive oil

Mix tahini, olive oil, lemon juice
and pepper together and grate in garlic
Combine mixture with Greek Yogurt by hand until smooth and serve with your favorite Middle Eastern dishes.