ZA'ATAR RECIPE

This Za'atar recipe is a mix of dried herbs, spices, sumac and toasted sesame seeds (with some salt) and is believed to enhance brain function.

“But in truth, should I meet with gold or spices in great quantity, I shall remain till I collect as much as possible, and for this purpose,
I am proceeding solely in quest of them.”

- Christopher Columbus

Za’atar is an herb plant in the thyme-oregano-marjoram family and tastes like a cross between those herbs. This same herb is then dried and used as a spice blend along with toasted, sesame seeds, sumac, cumin and sometimes coriander.

As the za’atar plant is only native to the middle east you can mimic its flavour by using a combination of dried thyme-oregano-marjoram.

You will need...

¼ cup sumac
3 tablespoon roasted sesame seeds
2 tablespoons thyme
2 tablespoons oregano
1 teaspoon roast ground cumin
1 teaspoon roast ground coriander
1 teaspoon coarse sea salt...

How to make this za'atar recipe

I like to keep this za'atar recipe as it is, but if you prefer you may wish to grind everything up in a mortar and pestle or spice grinder.

Place all the ingredients in a small mixing bowl and stir until well combined.

Store in an air-tight container until ready to use.

How to use za'atar

This lemony zesty blend is used as a flavouring for bread or baked in flatbreads, also great as a rub on lamb cutlets with lemon and garlic.

Try it with

HOW TO CHOOSE AND STORE SPICES

Buying Spices

Freshness is essential when using spices, the flavour of spices relies on the oils in them, these evaporate or turn rancid over time which is accelerated in ground spices.

Avoid buying your spices from supermarkets as they are stored over long periods of time and become stale. The best place to buy spices is from an ethnic grocer.

storing Spices

You should buy your spices in quantities that will be used quickly - about a year for whole spices, six months or less for ground.

Store your za'atar in a tightly sealed container (glass jars are perfect for this) in a cool dark place as direct sunlight is very destructive to spices.