Za’atar, an intensely aromatic and ancient spice blend and condiment with eastern Mediterranean spices. Fabulous rubbed into poultry, mix with olive oil for a delicious spread – use with bread, dips, hummus, vegetables, meat, salad dressings and salad.
- 3 teaspoons sesame seeds, toasted
- 2 teaspoons ground sumac
- 1 ½ teaspoons cumin seeds, toasted and ground
- 1 teaspoon smoked paprika
- 1 teaspoon dehydrated garlic, course grind
- 3 teaspoons fresh thyme leaves, coarsely chopped
- 3 teaspoons fresh oregano leaves, coarsely chopped
- ¼ teaspoon ground cloves
- ½ tablespoon dried lemon peel, ground
- 1 teaspoon dried mild red chiles, ground (can use hot pepper flakes)
- ½ teaspoon sea salt flakes, such as Maldon
I grind all of my whole spices in my kitchen with a handy spice grinder. (You can purchase it here… the one I use and not too costly.)
Add all the herbs and spices in a small bowl, mix well.
Double the recipe if desired.
Store in a clean, well sealed container in a cool, dark place.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer
Makes: 1/2 cup