Za’atar

Za’atar Mix 1
3 parts toasted sesame seeds
2 parts dried thyme
1 part dried marjoram
1/2 – 1 part powdered sumac
salt, optional

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.

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