Za'atar the spice blend is a mixture of dried herbs, sesame seeds, and sumac, and often salt, a centuries-old mixture dating back to the 13th century, at least. What those herbs are and how all those ingredients are proportioned vary from culture to culture and family to family. In much of the Middle East, za'atar recipes are closely guarded secrets, and there are also substantial regional variations. In Jordan, the za'atar is particularly heavy on the sumac, so it looks red. Lebanese za'atar may have dried orange zest; Israeli za'atar (adopted from Arab communities much like the American adoption of salsa) often includes dried dill. Unsurprisingly, these variations are a matter of extreme national pride.There are some standards: the most common herbs are thyme and oregano, and they make up the bulk of the blend. Marjoram, mint, sage, or savory are also common. My favorite za'atar blend is heavy on the thyme and the sesame seeds, which lend deep nutty and woodsy accents. The sumac provides an acidic lift, substitute is 1/2 tsp paprika, 1/2 tsp citric acid crystals, 1 tsp sea salt for 2 tbsp of SUMAC.
Preparation time: 5 min
Yield's :1/2 cup spice mix
Ingredients :
- 3 tbsp dried thyme
- 3 tbsp dried oregano
- 3 tbsp sesame seed roasted
- 2 tbsp sumac powder or 1/2 tsp paprika, 1/2 tsp citric acid and 1 tsp lemon flavored seas salt.
Method :
- Mix all ingredients, grind in food processor for 3 - 4 pulse.
- Fill in air tight container and store in refrigerator
