I know it sounds over the top to say a recipe was life-changing, but Eggs with Za’atar? Life-changing. You see, I often find eggs totally unappetizing yet force myself to eat them because they give me energy. Choking down eggs is not fun and I’ve really been struggling with breakfast lately. But as soon as I tasted these eggs, I wanted seconds. I think about them all the time! The recipe is basically eggs in a basket topped with savory za’atar and tangy sumac—so simple yet so flavorful. Eggs with Za’atar captures what I like most about the cookbook: the easy ways that everyday, home-cooked ingredients can be transformed with a sprinkle of herbs, spices, and Middle Eastern condiments. Roasted cauliflower is dressed up with tahini and pomegranate molasses. Sauteed kale gets an aromatic hit of coriander and cumin. Boiled beets become exciting with pesto and fresh herbs. Za’atar, sumac, pomegranate molasses—these are things I already had in my pantry and it was fun to discover new ways to use them. With its focus on home cooking, the scope of this book goes much deeper than typical Middle Eastern restaurant fare in the US. I really appreciated Bishara’s approach, which is not “rigidly authentic” but rather defined by ‘creative flourishes.’ The recipes in her book honor tradition while keeping things fresh. As a result Olives, Lemons & Za’atar may be useful to a range of cooks who are more or less familiar with Middle Eastern cuisine, looking for classics as well as new inspiration.