Za’atar is a Middle Eastern herb blend with a mild earthy flavor. The best I’ve ever found was at the Carmel Market in Tel Aviv. Since then, I’ve been on a quest to make za’atar that’s as good. There are probably as many recipes for za’atar as there are seeds in a pomegranate, but what virtually all have in common is toasted sesame seeds, thyme, and salt. Variations use other ingredients like oregano. I love the smooth lemony flavor of sumac, so I’ve used it in my recipe. Though typically recipes call for dried thyme, I like the pop of fresh. I hope you like my recipe, but I hope even more that you’ll be inspired to experiment with ingredients and proportions to make your own recipe that you and your family will love.
- 2 tbsp fresh thyme or 1 tbsp dried thyme
- 1 tbsp sesame seeds, toasted
- 1 tbsp sumac
- 1 tsp sea salt
Blend ingredients together in sm. bowl.
Grind in spice grinder to desired texture.
Za'atar can be stored in airtight container for up to two weeks.
I fell in love with travel on a trip to Mexico when I was nine years old. Since then, I’ve travelled the globe from Israel to El Salvador. I’ve skied the Swiss Alps and hiked national parks like Acadia, Zion, Shenandoah, and Virgin Islands. I’ve marvelled at masterpieces in the Prado, the Uffizi, the Huntington, and the National Gallery of Art. I’ve stayed in a cabin on a mountaintop in Norway and on a kibbutz along the Sea of Galilee, and been kicked out of the Ritz at the Place Vendôme. I’ve taken cooking classes from New England to the Caribbean, and watched a chef prepare traditional shakshuka in the kitchen of his restaurant in Tel Aviv. I weave historical research and my personal experiences together in writing this blog. I hope you find it helpful. Read more …