Bacon-wrapped pork patties with za’atar

As you might recall, we went to Syria on holiday before all hell broke loose over there, in March. And I still found myself so grateful for the experience. Especially the food experience, of course. Like za’atar, and especially the great blend we managed to get our hands on thanks to the food tour that showed us this spice wholesaler in Damascus. They had three different blends of za’atar, they were all really nice and we had trouble choosing. But then they pulled out another blend; a mixture of the three blends according to an old secret recipe and the result was amazing.

I deeply treasure that bag or Syrian gold, and I don’t want to waste it, but I don’t want it to sit in my cupboard either, so once in a while I get the bag out and cook with it.

This is a very simple weekday recipe made so much more interesting with the za’atar, and the sesame thyme blend works really well on pork. It was utterly delicous! I served it with potato wedges and some halloumi that joined the potatoes for 5-10 mins in the oven and some asparagus. Simple and lovely.

Baconlindade fläskfärsbiffar med za’atar, 3 portioner

500 g pork mince

1 egg

100 ml breadcrumbs

1 tbsp za’atar

a pinch of salt

white pepper

1 packet streaky bacon

Mix all the ingredients apart from the meat in a bowl. Let it swell for a few minutes. Add the mince and mix thoroughly with a wooden fork. Shape to patties and wrap in bacon. Fry until golden on both sides in a frying pan, then transfer to the oven until cooked through. Serve with potato wedges, halloumi and asparagus, and maybe a nice cold sauce.