Karl’s Za’atar Orzo

I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo


¾ cup orzo

2 Tbs. butter
2 cloves garlic, minced

2 tsp. za’atar
¼ tsp. black pepper
¼ tsp. Kosher salt


1. Set 2 quarts of water to a boil in a medium pot and stir in the orzo.

Tip: You may add some salt to the water, but it is not necessary.

2. Simmer the orzo for 8 minutes and then drain it through a sieve.

Tip: Set the orzo aside and use the same pot for the next step.

3. Melt the butter in the pot over a medium low heat.

4. Sauté the garlic for one minute, until fragrant.

5. Add the za’atar, pepper, salt to the butter.

6. Return the orzo to the pot and toss to coat the pasta.

7. Serve warm.

1 Comment

Filed under California Fusion, Pasta, Side Dishes, Vegetarian

One response to “Karl’s Za’atar Orzo

  1. Pingback: Karl’s Za’atar Orzo for Burning Man | Jabberwocky Stew

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