This could be the best-smelling hands-on session ever, as spice queen Ana Sortun gets you grinding, pounding, toasting, roasting and blending your own exotic spice mixes, before you cook up an array of Turkish, Lebanese, Greek and Moroccan-inspired dishes that look and taste as good as they smell.


  • Za’atar

  • 1 cup za'atar herb

  • ½ cup sumac

  • ½ cup sesame seeds

  • teaspoon salt

  • Home-Made Yuftka Dough

  • 450g flour

  • 2 ½ tbsp salt

  • ¾ cup plus 1 tbsp water

  • ¾ cup plus 1 tbsp milk

  • 1 egg

  • ¼ canola oil

  • ¼ cup white wine vinegar

  • 12 pieces of parchment paper cut into 20cm squares

  • Spinach and Cheese Filling For 6 pancakes

  • 2 tbsp butter

  • 1 small white onion, finely chopped

  • 1 cup ricotta cheese

  • ½ cup crumbled goats milk feta cheese

  • ½ cup grated kasseri cheese

  • 2 tbsp each of chopped fresh parsley, dill, mint

  • 1 cup blanched and squeezed dried spinach

  • salt and pepper

  • 2 tbsp olive oil for frying

  • 4 tbsps Jordanian za’atar mixed with

  • 4 tbsp extra virgin olive oil


  • Home-Made Yuftka Dough:

  • 1.

    Sift the flour with the salt into a medium mixing bowl.

  • 2.

    Make a well in the middle of the flour and add all the wetingredients. Using your hands to draw flour in from the sides, work the mixture into sticky dough.

  • 3.

    Turn onto a lightly floured surface and knead well for about three minutes, until the dough is smooth and elastic.

  • 4.

    Working on a lightly floured surface, divide the dough into half and then each half into six pieces.

  • 5.

    Using a lightly floured rolling pin roll the balls of dough into flat rounds so that they are about 15cm in diameter.

  • 6.

    Heat the griddle or a large nonstick sauté pan over medium heat and wipe it with a little oil. Slap one of the flat rounds onto it. Using your fingertips to shift the dough about, making sure it browns and puffs up here and there. Brush the upper side with more oil and flip it over.

  • Spinach and Cheese Filling:

  • 1.

    In a small skillet, melt one tablespoon of butter and add the onion.

  • 2.

    Cook over medium heat until the onion is soft and translucent about six-eight minutes. Cool and set aside.

  • 3.

    In a large mixing bowl, prepare the filling by combining the cheeses, cooked onion, herbs and spinach.

  • 4.

    Season with salt and pepper and set aside.

  • To serve:

  • 1.

    Spread ¼ cup or more filling evenly over the cooked side of the pastry. Fold it in four.

  • 2.

    Crisp the pies on both sides to brown them and melt the filling.

  • 3.

    Spoon za’atar over the top just before serving.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 656kj
  • Fat Total 48g
  • Saturated Fat 10g
  • Protein 16g
  • Carbohydrate 42g
  • Sugar 3g
  • Sodium 502mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Its’ very difficult to find straight za'atar without the sesame seeds and sumac already mixed in. Za'atar is confusing because it means two things....the herb za'atar that is a relative of thyme and the blend of the herb mixed with sesame seeds and sumac. I usually prefer to use the Jordanian blend, if you can find straight herb then the ratio is as above.

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