Za’atar
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I was planning to make a side dish tonight that called for Za’atar, which is a Middle Eastern spice mixture that I didn’t have on hand. I was planning to substitute sumac, but then I figured I might as well see if I could find a recipe to make my own blend. I’m so glad I looked, because this recipe from Saad Fayed was really simple and resulted in a beautiful spice mixture. I even ended up using some on tilapia fillets tonight as well. I still have a bunch that I’ll be using in more dishes soon!
Za’atar
About.com – Saad Fayed
Total Time: 5 minutes
1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt
Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.
Store za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar can be used from 3-6 months.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne
Za’atar is definitely easy to whip up at home so I’m so glad you found this recipe!