Learn how to make za’atar, the classic Middle Eastern seasoning, with this simple recipe. You’ll need dried oregano, sumac, sesame seeds, marjoram (optional) and thyme. Recipe yields 1/2 cup and keeps for up to 1 month.
2 tablespoons dried oregano, preferably Greek or Turkish
2 tablespoons sumac
2 tablespoons sesame seeds
1 tablespoon dried marjoram or additional oregano
1 tablespoon dried thyme
1 teaspoon fine sea salt
Simply combine all of the ingredients in a bowl or jar, and stir to combine.
For enhanced flavor, warm the spices together in a medium skillet over medium heat, until fragrant and the sesame seeds are starting to turn golden. Remove from the heat and transfer to a bowl to cool. (Skip this step if you will be baking your za’atar on pita bread, which essentially does the same thing.)
Store za’atar in an air-tight container at room temperature for up to 1 month.
Recipe roughly adapted from Zaitoun by Yasmin Khan.
Serving suggestions: Mix za’atar with olive oil and spread it over pita bread (or pita dough) before baking. Mix it with olive oil and drizzle it over labneh, Greek yogurt or hummus. Roll extra-thick rounds of labneh or a log of goat cheese in the dry spice mixture. Use the olive oil mixture as a marinade, or the plain spice blend as a dry rub.
Olive oil ratio: Two parts za’atar to one part olive oil will yield a thick, spreadable consistency. Equal parts yields a drizzly sauce.
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