Za'atar spice mix recipe
This version of za'atar does not contain sumac. We do have another version that does.
Za'atar spice mix recipe | |
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Servings: | Servings: 36 - Makes 1 small pot - It will keep |
Calories per serving: | 19 |
Ready in: | 10 minutes |
Prep. time: | 10 minutes |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 20th September 2012 |
Best recipe reviewNice 4/5 I like this over lamb cutlets |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 2 teaspoons basil
- 2 tablespoons fresh ground thyme
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons savory
- 2 teaspoons dried ground marjoram
- 8 tablespoons toasted sesame seeds
- 1 ½ teaspoons sea salt
- Zest of a lemon, very finely chopped
- Zest of a lime, very finely chopped
Method
- Roughly grind the sesame seeds in a mortar and pestle or a coffee grinder, set aside
- Make a finer grind of the remaining ingredients
- Mix the two together
- Store in an airtight container, out of the light, for up to 2 months. It begins to lose its flavour if it's stored any longer.
Serving suggestions
It can be used as a seasoning for meats and vegetables.
Mixed with olive oil it makes a spread called za'atar-wu-zayt as a dip for the sesame bread rings known as ka'ak.
You can spread it on a dough base and bake it as bread, in which case it is called manaeesh bi za'atar.
It is often eaten as a breakfast snack, sprinkled on labneh (yogurt that has been drained until it becomes a tangy, creamy cheese).
Za'atar is often sprinkled on hummus or served with olive oil as a spread or dip.
See also
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