Description
This homemade za’atar seasoning is my take on one of my favorite spice blends. I use it to make crackers, as a dry rub for chicken, sprinkle on hummus, add it to an olive oil dip, or make specialty sourdough bread. While you can buy za’atar already mixed, I do prefer to make it at home with my own spices, in the proportions I like and personalized to my own taste.
Ingredients
- 1/4 cup sesame seeds
- 1 tablespoon coriander seeds (whole)
- 1 tablespoon cumin seeds (whole)
- 1 tablespoon dry marjoram
- 1 tablespoon dry oregano
- 1 tablespoon dry thyme
- 1 1/2 tablespoon sumac (or more to taste)
- 1 1/2 teaspoon sea salt or Himalayan pink salt (or to taste)
Instructions
- In a skillet, on low to medium heat, lightly toast the sesame seeds until they become fragrant (about 3-4 minutes).
- In the same skillet, lightly toast the coriander seeds and the cumin seeds until they start releasing their flavors (about 2-3 minutes).
- Grind the toasted coriander and cumin with one tablespoon of the toasted sesame seeds.
- Add the oregano, thyme, marjoram, sumac, and salt to the grinder and pulse a couple of times, so everything gets combined.
- Transfer the content to a bowl, add the rest of the sesame seeds, and taste.
- You can add more salt if it needs or more sumac for a more tanginess.
- Store in an airtight glass jar, in a dark and cool place, for up to six months.