Za’atar Garlic Knots and a FREE Gardening 101 and Herby Recipes Booklet!

za'atar garlic knots-2

It is the time of the month again where I revealed a sneak peak of this month’s BBC GF Asia issue, where I share recipes and a little story every month. With the gardening getting more serious and threatening to overtake the cooking hobby if at all, I decided to write more about gardening, specifically patio gardening. As you may or may not know, housing area is like a pot of gold in Singapore. I make good use of the luxurious patio space that I have, and whilst it will never beat or even come close to my parents home, backyard and all I have been a very happy cook with my own pots of herbs..thriving great ! I have been making pesto, za’atar blend, za’atar garlic butter, harissa paste with home grown capsicum, and pinching off basils whilst cooking pasta sauce est tres chic!

marjoram picture

I am sure a lot of us use herbs for cooking, irrespective of the cuisine and which part of the world we live. So today I am not only sharing the sneak peak, but also I am giving away the whole issue’s pdf to be downloaded for FREE. This is especially for my regular readers who have been through this blog journey but somewhat unable to get the copy of BBC Good Food magazine for Asia edition, which is limited to Singapore, Malaysia and Thailand.

Let’s see what you will be getting in the pdf.

herby fish-3
herby fish
herby chicken
za'atar garlic knots

herby mango salsa
The piquant flavour of harissa was augmented in this pan fried tuna steaks, which is served with roasted pepper mango salsa. I can eat the salsa on its own, it is so delicious! I added some lemon balms for fragrance, which complements well with the ripe mangoes.
herby fish-2
As a homage for the ‘turkish’ chicken roast, I made some herby chicken thigh using medley of herbs- oregano, thyme, tarragon and rosemary. You can brine the chicken with herbs as well, but even a shortcut marinade will make a difference in the taste of the chicken. You can read more about the turkish story in the pdf itself.
Of course I could not stop at main courses, I need dessert! But in this issue, the za’atar garlic knots is worth more than 10 slices of cakes, they are addictive, full of flavour and so easy to make. Even for novice bread baker, this recipe will make you dance with joy. Considering za’atar is not that prevalent here, I have also shared the recipe on how to make za’atar at home using the blend of store bought dried herbs, that will take just 5 minutes or less.
I am compiling the whole collection of recipes from my BBC column last year, and I hope the number of downloads on this small booklet will determine if I do want to ebook it or not. Let me know what you think!
In the mean time, enjoy the read and try out this bread roll recipe.
For the download click below.
[purchase_link id=”2888″ style=”button” color=”blue” text=”Purchase”]
Za’atar Garlic Knots

Rating: 51

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Impressive looking za'atar knots using homemade za'atar blend.


  • for the za'atar:
  • 2 tbsp dried thyme
  • 2 tbsp dried marjoram
  • 2 tsp dried oregano
  • 3 tbsp sumac
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • For the bread
  • 3 cups bread flour
  • 85 g unsalted butter
  • 1 1/2 tsp instant yeast
  • 2 large eggs
  • 1/2 cup milk, scaled then cooled
  • 1/4 cup granulated sugar
  • 1 tsp oil for greasing the bowl
  • for the filling
  • 2-3 tbsp za'atar blend
  • 2-3 cloves garlic, minced
  • Milk for brushing top of bread


  1. Mix all the inrgedients listed for the bread and using dough hook, knead on stand mixer until soft, elastic dough is formed.
  2. Alternatively you can also use hands.
  3. Leave the dough to rise until double in bulk in the bowl greased with oil.
  4. Once the dough has doubled, punch down the air and divide into small balls.
  5. Flatten each ball into rectangle then smear one side with za'atar and garlic mince.
  6. Roll lengthwise then coil to form a knot.
  7. Preheat the oevn to 200 C and leave the knots to rise again for 20 minutes.
  8. Bake the knots for 15-18 mins until top is golden.
  9. Brush top of bread with milk to retain softness.


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