- Sesame seeds - Coriander seeds - Cumin seeds - Dry oregano - Dry thyme - Dry marjoram - Sumac - Salt
A spice grinder. We use a Nutribullet with a milling blade.
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. Store in an airtight glass jar, in a dark and cool place, for up to six months.