Levantine Mezze
Free recipe
Roasted Warak Enab with Sea Salt and Thyme
Our levantine kitchen turns warak enab into something special, with Sea Salt and Thyme, ready in roughly 35 minutes start to finish.
***** 4.7 · 37 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish with Sea Salt and Thyme: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the warak enab warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
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