Middle Eastern · Soup

Black Bean Chowder in za'atar

The kind of Middle Eastern plate you make on repeat. za'atar, a proper slow-cook, and a finish of fresh herbs.

4.8 from 2,970 cooks

Prep20 min

Cook90 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the za'atar elements, and pat the black bean dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Middle Eastern

The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper sear, and a...

35 min · Medium

Middle Eastern

The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper braise, and a...

1 hr 20 min · Medium

Middle Eastern Members

Middle Eastern

A herb-heavy take on Chicken Breast Tabbouleh, built on cumin and coriander and finished the...

1 hr 45 min · Advanced

Middle Eastern

This Middle Eastern Stew leans on cumin and coriander to do the heavy lifting. We stir-fry the...

45 min · Medium