Za'atar (Middle Eastern Spice Blend)

Name: Za'atar (Middle Eastern Spice Blend)
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 1/2 tablespoons white hulled sesame seeds; 1 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 tablespoons ground sumac; 2 tablespoons dried thyme; 1 tablespoon dried oregano; 1 tablespoon dried marjoram; 1 teaspoon dried savory; 1 teaspoon sea salt

User Reviews

5.0

87 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Course
Condiments
Cuisine
Middle Eastern

Za'atar (Middle Eastern Spice Blend)

Nevaeh Sloan

Report

Za'atar is the Middle Eastern seasoning blend you never knew you needed! Uniquely flavorful and deliciously versatile, this blend will transform all the foods you add it to!

Share:

I Made This!

65 people made this

Print

19 people printed this

Save this

52 people saved this

Ingredients

2 1/2 tablespoons white hulled sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons ground sumac
2 tablespoons dried thyme
1 tablespoon dried oregano
1 tablespoon dried marjoram
1 teaspoon dried savory (optional but recommended)
1 teaspoon sea salt

Add to Shopping List

Instructions

Toast the seeds and spices: Toast 2 tablespoons of the sesame seeds along with the cumin and coriander seeds in a dry skillet over medium heat until the sesame seeds turn golden and the spices are very fragrant. Be careful not to scorch them or they will turn bitter. Remove from heat and let them cool completely. Separately toast the remaining 1/2 tablespoon of sesame seeds and let them cool (reserve these to stir in at the very end).Grind the seeds, spices and herbs: Place the toasted seed/spice mixture in a spice grinder and coarsely grind it. Add the herbs, sumac and salt and pulse just a couple of times to break up the herbs up into smaller pieces (i.e., do not grind into a fine powder). Alternatively, grind the ingredients using a mortar and pestle. Stir in the remaining toasted sesame seeds. Transfer to an airtight jar and store in a dark, cool place where it will keep for several months.

Equipments used: