Middle Eastern Spice Blend (Za’atar)
The words za’atar do double duty in the jargon of middle-eastern cuisine. The word is generically used for a collection of culinary herbs used for seasoning, most notably some unique herbs similar to common thyme, oregano and mint. It is more commonly used in reference, especially among cooks outside the region, to a spice and herb blend containing many of the spices commonly used in Asian, Middle-Eastern and African cuisine, with the addition of ground sesame seeds and thyme. This is our version of that condiment.
Ingredients
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 2 tbsp sesame seeds
- 1 tbsp ground thyme
- 2 tbsp ground sumac
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
Za'atar typically utilizes finely chopped fresh thyme leaves. If you are making up a batch of the dried blend for later culinary use, use ground dried thyme. For the best results use finely chopped fresh thyme instead.
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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