Za’atar Mix 1
3 parts toasted sesame seeds
2 parts dried thyme
1 part dried marjoram
1/2 – 1 part powdered sumac
The thyme and marjoram should be as fine as possible. If you can’t find sumac, you can either do without or substitute some lemon salt (maybe only a half part, in proportion), since the sumac has a lemony flavor.
Za’atar Mix 2
1 cup sumac
2 cups roasted, ground sesame seeds
1/2 cup dried ground thyme
2 tablespoons dried leaf oregano
2 tablespoons dried leaf marjoram
2 tablespoons dried leaf savory
1 tablespoon salt, or to taste (optional)
Mix all the ingredients together except the salt (some sumac is salty; also, you may not want the salt for some zaatar uses). Taste carefully and add the salt if desired. Keep the zaatar mix in a tightly closed jar (the sesame seeds will last 6 months maximum); it will stay fresher in the refrigerator or freezer than at room temperature.
Makes about 4 cups.
Sprinkle on bread dough that’s been brushed with olive oil and then bake.
Rub on chicken or fish before grilling.
Toss with sautéed vegetables and boiled potatoes;
Dredge oil-coated chunks of feta in it.
Add a little to vinaigrette, made of 3 parts olive oil and 1 part lemon juice, along with crushed garlic, lots of chopped parsley, and salt and pepper.