Za'atar

Za'atar

By
From
New Middle Eastern Food
Makes
130 g
Photographer
Mark Roper

Za’atar is the Arabic word for wild thyme, and for the spice mix made with the herb, roasted sesame seeds and the ground sour red berries of the sumac tree. It is dearly beloved in the Middle East, where it is eaten virtually daily, sprinkled on dishes as a garnish, or mixed with olive oil to make a paste for pizzas and breads. I always have a little jar of it in the fridge, which I eat on toast for breakfast. Za’atar is also delicious spread on meat or on robustly flavoured fish before grilling or roasting.

To make za’atar, you need to buy a bag of ground sumac and a bag of za’atar (which will actually be a mixture of wild thyme and sesame seeds) from a Middle Eastern food store.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Combine 1/3 cup ground sumac with 1 cup za’atar and store in an airtight jar. To make larger quantities, combine the ingredients in a ratio of three parts za’atar to one part sumac.
  2. To make a paste, stir in enough olive oil to make a loose paste and store in a sealed jar in the fridge.
  3. Za’atar and za’atar paste will keep happily for a couple of months.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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