| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 2 tablespoons |
| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 2 tablespoons |
Ingredients
- 3 teaspoons dried thyme
- 1 teaspoon powdered sumac
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon kosher salt
Instructions
- Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. Store in an airtight container for up to 2 months.
Reviews
like the idea of sticking to those three mainstay ingredients for zaatar. though what makes all the difference is the thyme you use. the authentic thyme is the syrian or lebaneses oregano grown in the east Mediterranean, and even then it varies by grade with the most flavorful having high essential oil content.
to buy online, make sure you search for quality Za’atar, Za’atar with no fillings, or pure Za’atar.
to buy online, make sure you search for quality Za’atar, Za’atar with no fillings, or pure Za’atar.
Just put it on anything you would normally eat and then go from there.
As za’atar has always been a recipe that has been kept very secret by the ‘woman of the house’, it is often hard to find the basics. This recipe has only one optional ingredient, the powdered sumac. This ingredient is optional because it is often now found an some recipes, all dependant upon which ‘arabic’ place one goes.
Za’atar will be different in INdia, Persia, Iraq, Afghanistan, Egypt, and Lebanon as well as other non mentioned areas. The basics, however, will always remain the same as the one’s in this basic recipe.
For the Indian, Paki, and Afghan Naan, omit the sumac and add a few Cumin Seeds. This is sprinkled dry over the bread immedietely after it is flipped the first time. Cooking over a fired flat iron gives authentic flavor.
Za’atar will be different in INdia, Persia, Iraq, Afghanistan, Egypt, and Lebanon as well as other non mentioned areas. The basics, however, will always remain the same as the one’s in this basic recipe.
For the Indian, Paki, and Afghan Naan, omit the sumac and add a few Cumin Seeds. This is sprinkled dry over the bread immedietely after it is flipped the first time. Cooking over a fired flat iron gives authentic flavor.