18 Flavorful Za’atar Recipes Perfect for Any Occasion

If you haven’t fallen in love with za’atar yet, prepare to be obsessed! This earthy, herby Middle Eastern spice blend adds a burst of flavor to everything from crispy roasted veggies to creamy dips and cozy flatbreads. Whether you’re whipping up a quick weeknight dinner or hosting a festive gathering, these 18 vibrant za’atar recipes are about to become your new go-tos. Let’s get sprinkling!

Za’atar Roasted Chicken with Lemon

This fragrant, golden-brown chicken is a weeknight hero—bright with lemon, earthy with za’atar, and juicy to the bone.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 3 tbsp olive oil
• 2 tbsp za’atar seasoning
• 1.5 tsp kosher salt
• 1 lemon, thinly sliced
• 4 garlic cloves, smashed
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 425°F. Place chicken in a cast-iron skillet or roasting pan.
2. Rub chicken all over with 3 tbsp olive oil. Sprinkle evenly with 2 tbsp za’atar and 1.5 tsp kosher salt, including inside the cavity.
3. Tuck lemon slices and 4 smashed garlic cloves under the skin and around the chicken. Pour 1/2 cup chicken broth into the pan.
4. Roast for 50–60 minutes, basting halfway, until skin is crisp and a thermometer reads 165°F in the thigh.
5. Rest 10 minutes before carving. Serve with pan juices.

The magic here? The za’atar forms a crusty, herby blanket while the lemon infuses every bite with sunny acidity—no marinating required.

Tip: For extra crispy skin, pat the chicken dry again right before seasoning.

Za’atar Spiced Hummus with Olive Oil

This creamy, herbaceous hummus gets a fragrant lift from za’atar—a Middle Eastern spice blend that adds earthy, citrusy depth to every bite.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 garlic clove, minced
• 1 tsp za’atar spice blend
• 1/2 tsp salt
• 2–3 tbsp ice water

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp olive oil, garlic, za’atar, and salt until mostly smooth, about 2 minutes.
2. With the processor running, slowly pour in ice water, 1 tbsp at a time, until the hummus is ultra-creamy and light (about 2–3 tbsp total).
3. Transfer to a bowl, drizzle generously with olive oil, and sprinkle with an extra pinch of za’atar.

The ice water trick gives this hummus an impossibly silky texture, while the za’atar’s toasted sesame and sumac make it craveably complex. Serve with warm pita or crunchy veggies!

Tip: For extra depth, toast the za’atar in a dry skillet for 30 seconds before blending.

Za’atar Flatbread with Garlic Yogurt Sauce

This fluffy flatbread gets a fragrant lift from za’atar and pairs perfectly with a tangy, garlicky yogurt sauce—ideal for tearing and sharing!

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp kosher salt
• 3 tbsp olive oil, divided
• 2 tbsp za’atar seasoning
• 1/2 cup plain whole-milk yogurt
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1 tbsp lemon juice

Instructions

1. In a bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add flour, 1 tsp salt, and 2 tbsp olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
3. Preheat oven to 450°F. Punch down dough, divide into 4 pieces, and roll each into a 1/4-inch-thick oval. Brush with remaining 1 tbsp olive oil and sprinkle with za’atar.
4. Bake for 10–12 minutes until puffed and golden at the edges.
5. Meanwhile, stir together yogurt, garlic, 1/4 tsp salt, and lemon juice. Serve flatbreads warm with sauce for dipping.

The za’atar’s earthy aroma and the yogurt’s zing make this a standout—plus, no fancy equipment needed!

Tip: For extra crispiness, bake the flatbreads directly on the oven rack.

Za’atar Roasted Vegetables with Feta

This vibrant dish combines earthy za’atar, sweet roasted veggies, and tangy feta for a side that steals the spotlight.

Ingredients:

• 1 lb mixed vegetables (such as carrots, bell peppers, and zucchini), chopped into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp za’atar seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss the vegetables with 3 tbsp olive oil, 2 tbsp za’atar, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway, until tender and caramelized at the edges.
4. Transfer to a serving dish. Drizzle with 1 tbsp lemon juice, then top with 1/2 cup feta and 2 tbsp parsley.

The za’atar forms a fragrant crust on the veggies, while the feta melts just enough to add creamy pockets. It’s a harmony of textures in every bite.

Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Za’atar Infused Olive Oil Dip

This aromatic dip is a breeze to whip up and adds a Mediterranean flair to crusty bread, roasted veggies, or even grilled meats.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 tbsp za’atar spice blend
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes (optional)
• 1 small garlic clove, finely grated
• 1 tsp lemon zest

Instructions:

1. In a small saucepan, warm 1/2 cup extra-virgin olive oil over low heat (about 2 minutes)—just until it’s fragrant but not bubbling.
2. Remove from heat and immediately stir in 2 tbsp za’atar, 1/2 tsp kosher salt, 1/4 tsp crushed red pepper flakes (if using), and the grated garlic clove. Let steep for 10 minutes.
3. Stir in 1 tsp lemon zest just before serving to brighten the flavors.

The magic here is in the warm infusion—heating the oil gently unlocks za’atar’s earthy, herbal notes without bitterness. Serve it in a shallow dish for easy dipping!

Tip: For a smoother texture, strain the garlic after steeping, or leave it in for extra punch.

Za’atar Spiced Lamb Kebabs

These tender, aromatic kebabs are a game-changer for weeknight grilling—bursting with earthy za’atar and a hint of lemon.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 tbsp za’atar spice blend
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 medium red onion, cut into 1-inch chunks

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp za’atar, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon juice, and 2 minced garlic cloves. Add lamb cubes and toss to coat. Cover and marinate in the fridge for at least 1 hour (or up to 4 hours).
2. Thread lamb and red onion chunks alternately onto skewers, leaving a little space between pieces.
3. Preheat grill to medium-high (about 400°F). Grill kebabs for 3–4 minutes per side (12–16 minutes total), turning occasionally, until lamb is charred at the edges and reaches 145°F internally for medium.

The za’atar forms a fragrant crust on the lamb, while the onions caramelize into sweet, smoky perfection—no dipping sauce needed!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Za’atar and Herb Focaccia

This fluffy, golden focaccia is studded with fragrant za’atar and fresh herbs—perfect for tearing apart and sharing (or not!).

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 2 tbsp za’atar seasoning
• 2 tbsp chopped fresh rosemary
• 1 tbsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit until foamy (~5 minutes). Stir in 1/4 cup olive oil and kosher salt.
2. Gradually mix in flour until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled (~1 hour).
3. Press dough into a greased 9×13″ baking pan. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Sprinkle evenly with za’atar, rosemary, and flaky sea salt.
4. Let rise uncovered for 20 minutes while preheating oven to 425°F. Bake for 20–25 minutes until deeply golden. Cool slightly before slicing.

The za’atar’s earthy aroma and the crispy, olive oil-kissed crust make this focaccia impossible to resist. (Pro tip: Dip leftovers in labneh for breakfast!)

Tip: For extra flavor, infuse the olive oil with garlic or chili flakes before drizzling.

Za’atar Roasted Potatoes with Garlic

These golden, crispy potatoes get a Middle Eastern twist with fragrant za’atar and plenty of garlic—perfect for spicing up your weeknight side dish game.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp za’atar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp za’atar, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Spread in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway, until deeply golden and crisp.
3. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp parsley right before serving.

The za’atar forms a savory crust on the potatoes, while the lemon brightens every bite—no dipping sauce needed!

Tip: For extra crispiness, space potatoes at least 1/2 inch apart on the baking sheet.

Za’atar Spiced Salmon with Dill

This za’atar-rubbed salmon is bright, herby, and packed with Middle Eastern flair—ready in under 30 minutes for a weeknight win.

Ingredients

• 4 (6-oz) salmon fillets, skin-on
• 2 tbsp olive oil
• 1 tbsp za’atar spice blend
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh dill, chopped
• 1 lemon, thinly sliced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon dry, then rub with 2 tbsp olive oil. Sprinkle evenly with 1 tbsp za’atar, 1 tsp salt, and 1/2 tsp black pepper, pressing gently to adhere.
3. Arrange lemon slices on the baking sheet, place salmon skin-side down on top, and bake for 12–15 minutes until just opaque.
4. Remove from oven, sprinkle with 1/4 cup fresh dill, and serve immediately.

The za’atar’s earthy notes and the pop of fresh dill make this dish feel restaurant-worthy with zero fuss. Tip: For extra crisp skin, sear the salmon skin-side down in an ovenproof skillet for 3 minutes before transferring to the oven.

Za’atar and Avocado Toast with Poached Egg

This Middle Eastern-inspired twist on avocado toast brings earthy za’atar and a runny poached egg together for a breakfast that feels fancy but comes together in minutes.

Ingredients:

• 2 slices sourdough bread
• 1 ripe avocado
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 tbsp olive oil
• 2 tsp za’atar seasoning
• 2 large eggs
• 1 tsp white vinegar
• Pinch of red pepper flakes (optional)

Instructions:

1. Toast sourdough bread until golden and crisp.
2. Meanwhile, mash avocado with lemon juice and 1/4 tsp salt in a small bowl.
3. Drizzle toasted bread with olive oil, then spread avocado mixture evenly over each slice. Sprinkle with za’atar.
4. Fill a small saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat. Crack eggs into separate ramekins. Swirl water with a spoon to create a whirlpool, then slide eggs in one at a time. Poach for 3 minutes for runny yolks.
5. Use a slotted spoon to transfer eggs to a paper towel-lined plate. Place one egg on each toast, sprinkle with red pepper flakes (if using), and serve immediately.

The magic here is how the za’atar’s herbal tang cuts through the rich avocado, while the egg yolk ties everything together like a sauce.

Tip: For extra crunch, toast the bread in a skillet with a drizzle of olive oil instead of using a toaster.

Za’atar Spiced Meatballs in Tomato Sauce

These juicy meatballs get a fragrant twist from za’atar, simmered in a rich tomato sauce that’s perfect for soaking up with crusty bread.

Ingredients

• 1 lb ground beef (or lamb)
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp za’atar, divided
• 1 tsp ground cumin
• 1 tsp salt
• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, combine ground beef, breadcrumbs, egg, 1 tbsp za’atar, cumin, and salt. Mix gently with your hands, then roll into 1½-inch meatballs (about 18).
2. Heat olive oil in a large skillet over medium. Brown meatballs in batches, turning occasionally, for 5–6 minutes total. Transfer to a plate.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, sugar, pepper, and remaining 1 tbsp za’atar. Simmer for 5 minutes.
4. Return meatballs to the skillet, spooning sauce over them. Cover and simmer on low for 15 minutes until cooked through. Garnish with parsley.

The za’atar adds an herby, slightly tangy depth to the meatballs, while the tomato sauce balances them beautifully—no heavy cream or cheese needed.

Tip: For extra flavor, toast the za’atar in a dry pan for 30 seconds before using.

Za’atar and Goat Cheese Stuffed Peppers

These Za'atar and Goat Cheese Stuffed Peppers are a vibrant, flavor-packed twist on a classic—perfect for a quick appetizer or light meal that feels special.

• 4 medium bell peppers (any color), halved lengthwise and seeded
• 8 oz goat cheese, softened
• 1/4 cup pine nuts, toasted
• 2 tbsp za'atar seasoning
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp honey, for drizzling

1. Preheat oven to 400°F. Arrange pepper halves cut-side up on a parchment-lined baking sheet.
2. In a bowl, mix goat cheese, pine nuts, za'atar, olive oil, salt, and black pepper until well combined.
3. Spoon the filling evenly into each pepper half, pressing gently to pack it in.
4. Bake for 20–25 minutes until peppers are tender and the filling is lightly golden at the edges.
5. Drizzle with honey and serve warm. The contrast of tangy goat cheese, earthy za'atar, and sweet honey makes every bite irresistible.

Tip: For extra crunch, sprinkle additional toasted pine nuts on top before serving.

Za’atar Spiced Pita Chips with Labneh

These crispy, herby pita chips pair perfectly with creamy labneh for a snack that’s equal parts crunchy and luxurious.

Ingredients

• 4 pocketless pita bread rounds, cut into 8 wedges each
• 3 tbsp extra-virgin olive oil
• 2 tbsp za’atar spice blend
• 1 tsp kosher salt
• 1 cup labneh (or whole-milk Greek yogurt)
• 1 tbsp honey
• 1/4 tsp flaky sea salt (for garnish)

Instructions

1. Preheat oven to 375°F. Arrange pita wedges in a single layer on two baking sheets.
2. Drizzle pita wedges with 3 tbsp extra-virgin olive oil, then sprinkle evenly with 2 tbsp za’atar and 1 tsp kosher salt. Toss gently to coat.
3. Bake for 12–15 minutes, flipping halfway, until golden and crisp. Let cool slightly.
4. Meanwhile, stir 1 tbsp honey into 1 cup labneh. Spread onto a serving plate.
5. Arrange warm pita chips around the labneh and sprinkle everything with 1/4 tsp flaky sea salt.

The contrast of toasty za’atar and cool, tangy labneh makes this a snack you’ll want to double-batch—trust us.

Tip: For extra depth, toast the za’atar in a dry skillet for 30 seconds before using.

Za’atar Roasted Cauliflower with Tahini

This Middle Eastern-inspired dish turns humble cauliflower into a fragrant, crispy delight with a creamy tahini finish—perfect for a quick weeknight side or a vibrant addition to a mezze spread.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 2 tbsp za’atar
• 1 tsp kosher salt
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 clove garlic, minced
• 2 tbsp water
• 1 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Toss cauliflower florets with 3 tbsp olive oil, 2 tbsp za’atar, and 1 tsp kosher salt until evenly coated. Spread on a parchment-lined baking sheet.
2. Roast for 25–30 minutes, flipping halfway, until edges are crispy and golden.
3. Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp honey, 1 minced garlic clove, and 2 tbsp water until smooth. Adjust water for a drizzle-able consistency.
4. Transfer roasted cauliflower to a platter, drizzle with tahini sauce, and sprinkle with 1 tbsp chopped parsley.

The za’atar’s earthy aroma pairs magically with the nutty tahini, while the honey adds just a whisper of sweetness to balance the tang. Tip: For extra crunch, sprinkle with toasted sesame seeds before serving!

Za’atar Spiced Chicken Shawarma Wraps

These wraps pack all the bold, herby flavors of shawarma into an easy weeknight meal, with za’atar adding a toasty, tangy kick.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp za’atar seasoning
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 1/2 cup tahini sauce
• 1 cup shredded purple cabbage
• 1/2 cup chopped fresh parsley
• 1/4 cup pickled turnips (optional)

Instructions:

1. In a bowl, toss chicken thighs with 2 tbsp olive oil, 2 tbsp za’atar, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook chicken for 6–7 minutes per side until deeply browned and internal temp reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Warm tortillas in a dry pan for 30 seconds per side. Spread each with 2 tbsp tahini sauce, then layer with chicken, shredded cabbage, parsley, and pickled turnips (if using).
4. Roll tightly, tucking in the sides as you go. Slice in half diagonally and serve.

The za’atar’s sesame and sumac notes shine against the creamy tahini, while the quick-pickled turnips add a bright crunch—no marinating required!

Tip: For extra crispiness, broil the sliced chicken for 2–3 minutes before assembling.

Za’atar and Herb Infused Rice Pilaf

This fragrant rice pilaf is a showstopper with its earthy za’atar and fresh herbs—perfect for elevating weeknight dinners or impressing guests.

Ingredients:

• 1 ½ cups long-grain white rice (like basmati or jasmine)
• 2 ½ cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 ½ tbsp za’atar seasoning
• ½ tsp kosher salt
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tbsp lemon zest

Instructions:

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the rice, 1 ½ tbsp za’atar, and ½ tsp salt. Toast for 1–2 minutes, stirring constantly, until the rice is lightly golden and aromatic.
4. Pour in the broth, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then gently fold in ¼ cup parsley, 2 tbsp mint, and 1 tbsp lemon zest.

The za’atar adds a toasty depth, while the mint and lemon brighten every bite—making this pilaf anything but ordinary.

Tip: For extra crunch, top with toasted pine nuts or slivered almonds before serving.

Za’atar Spiced Grilled Shrimp Skewers

These vibrant skewers are a quick, flavor-packed win—bright za’atar, smoky grill marks, and juicy shrimp make them a standout for weeknights or entertaining.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp olive oil
• 1 tbsp za’atar spice blend
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1 tbsp lemon juice (plus wedges for serving)

Instructions:

1. Prep shrimp: In a bowl, toss shrimp with 2 tbsp olive oil, 1 tbsp za’atar, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Thread onto skewers (if using wooden ones, soak in water for 20 minutes first).
2. Grill: Heat grill or grill pan to medium-high (about 400°F). Cook skewers for 2–3 minutes per side, until shrimp turn opaque with light char marks.
3. Finish: Drizzle with 1 tbsp lemon juice right before serving.

The za’atar’s herbal tang and the quick grill time keep these shrimp tender and lively—no heavy marinade required. Serve with extra lemon wedges to brighten each bite.

Tip: For extra flair, sprinkle with crumbled feta or chopped parsley after grilling.

Za’atar and Feta Stuffed Mushrooms

These savory stuffed mushrooms are bursting with Mediterranean flair—creamy feta, earthy za’atar, and a hint of lemon make them irresistible.

Ingredients:

• 16 oz (about 20) cremini mushrooms, stems removed
• 2 tbsp olive oil, divided
• 1/2 cup crumbled feta cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp za’atar seasoning
• 1 tsp lemon zest
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow side up.
2. In a bowl, mix feta, panko, parsley, za’atar, lemon zest, black pepper, and salt. Drizzle with remaining 1 tbsp olive oil and stir until combined.
3. Spoon filling into each mushroom, pressing lightly to pack. Bake for 18–20 minutes until tops are golden and mushrooms are tender.

The za’atar’s herbal punch and the feta’s tangy creaminess turn these into little flavor bombs—perfect for popping straight into your mouth!

Tip: For extra crunch, broil the stuffed mushrooms for 1–2 minutes at the end (watch closely!).

Conclusion

With 18 delicious ways to enjoy za’atar, this roundup has something for every occasion—whether you’re spicing up weeknight dinners or impressing guests. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share the inspiration on Pinterest. Happy cooking!