Pile of Za'atar Herb Mix

Za'atar   -   Herb Mix


Levant   -   Za'atar
Makes:
Effort:
Sched:
DoAhead:  		 4 oz
**
12 min
Yes		 The seasoning mix Za'atar is extremely important in the Levant and surrounding regions. It is traditionally made from a distinct variety of Oregano (Origanum syriacum), which is getting hard to find even in the Levant. This recipe produces a seasoning very close to Levantine versions. See also Comments.




1/4
1
1
3
1/4
2
1/2
c
T
T
T
t
T
t
Thyme, dried
Oregano, dried
Marjoram, dried
Sumac (1)
Cumin
Sesame Seeds
Salt
Make   -   (7 min)
  1. Toast SESAME SEEDS as in our recipe Toasted Sesame Seeds.
  2. Run HERBS and Sumac in a mini-prep processor or similar until fairly fine, but not to powder.
  3. Grind Cumin in a spice grinder. Mix with Herbs.
  4. Lightly Crush Sesame Seeds and mix with Herbs, along with Salt.
  5. Pack in a tightly sealed jar. Keep away from heat and sunlight and it'll keep 3 to 6 months.
NOTES:

  1. Sumac:

      These crushed, moderately sour purple-red berries are are available in the spice section of any market serving a Levantine or Middle Eastern community. For details see our Sumac page.

  2. Comments:

      Even in the Levant it is increasingly difficult to produce an authentic Za'atar mix, due to overharvesting of the most critical element, the herb Za'atar (Origanum syriacum). This has always been gathered in the wild, but that is now restricted and cultivation is being developed. Here, we have to fake it up using Oregano, Thyme, and other dried herbs - not exact, but who will notice? Commercial versions are also faked up, and many are not as good. Some contain toasted wheat, not good for Celiacs. This recipe is Lebanese style, but recipes vary widely, so feel free to adjust to your taste. This recipe fills a 4 ounce spice jar.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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