Prep 5 mins
Cook 0 mins
the Arabic word za'atar, pronounced ZAH-tahr, literally means "thyme" and this is an ancient seasoning used throughout North Africa and the Middle East. Remains of thymbra spicata, one variety used in modern za'atar preparations, were found in the tomb of Tutankhamun, and according to Dioscorides, this particular species was known to the Ancient Egyptians as saem. Za'atar (the herb) is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita, which is dipped in olive oil and then za'atar. It is used as a seasoning for meats and vegetables or sprinkled onto hummus
- 2 tablespoons sesame seeds, dry roasted
- 1 1⁄2 tablespoons dried thyme, crumbled
- 1 tablespoon dried marjoram or 1 tablespoon oregano, crumbled
- 1 tablespoon ground sumac
- Mix all ingredients and store in a cook dark place.
- Use as is or mix the blend with some olive oil to make a rub or with more oil a dip for bread or anything you like.
This is the best mixture of za`tar I`ve made yet! This is good on everything from yogurt to adding to olive oil for bread. Key is using fresh dried herb (not herbs that are older then a year).
Made for Feb Sun and Spice.
I used this recipe for recipe #491372 by gailanng. After corresponding with you, I made this change to the zatar, as I had no sumac....(made a sustitute for sumac that contained, lemon zest, lemon pepper, paprika and coarse salt - which I added to sesame seeds, dried thyme, marjoram, oregano) It worked beautifully on the flatbread. Thanks for sharing.