Za'atar
TIME/SERVINGS
Makes: About 1/3 cup
Za’atar is an Arabic word used to describe both a specific herb and a tangy blend of herbs and spices that varies according to region but includes the resinous herb za’atar, tart brick-red ground sumac, and toasted sesame seeds. Use za’atar to season grilled lamb or mix with plain yogurt and drizzle with olive oil for a vegetable dip.
INGREDIENTS
- 2 tablespoons dried crushed za’atar leaves
- 2 tablespoons toasted sesame seeds
- 1 tablespoon ground sumac
INSTRUCTIONS
Combine dried crushed za’atar leaves (or crushed thyme, summer savory, oregano, marjoram, or a mixture), toasted sesame seeds, and ground sumac. Grind to a chunky paste and season with salt to taste. Store at room temperature. Za’atar’s flavor will begin to fade after 2 months.
COMMENTS | ADD YOUR OWN
I love zatar.
It is great with "labane," which you get by draining plain yogurt through a couple of layers of cheese cloth overnight.
As a dip you can pour olive oil on the labane and sprinkle it liberally with zatar. Eat it with pita bread or another kind of fresh flat bread.
Also try making the traditional "zatar pizza".
You just take fresh pizza dough or bread dough and roll it out to about 1/4" thick.
Put lots of olive oil on the dough, then completely cover it with zatar and bake it, just to a point where the dough stays soft (not crispy).
Eat that with plain yogurt for another very yummy snack.
I've used zatar for a year or more after buying it. The flavor may fade but it's still good!
The baked za'atar pita is called mana'eesh. You can fill it with ground meat too. Yum!