My za’atar

The joy of discovering spices is such an exciting experience for me. I am always on the lookout for new ingredients that I can fill my store cupboard with. The latest addition to my cupboard is sumac. It is a red powder that is used as a spice in Middle Eastern food, it adds a sharp lemony taste to many dishes.

Middle Eastern food is still a bit of a mystery to me, I have only eaten in a few Lebanese restaurants and had a few falafel wraps but without a doubt, I am a huge fan. Until recently I hadn’t attempted to cook this mysterious food at home. Armed with sumac, I have started to recreate my own versions.

This recipe for my version of za’atar is a new favourite of mine. Za’atar is a spice mixture that has many variations. The great thing about making your own is that you can cater it to your tastes. I have used my version with roasted broccoli and eaten it with olive oil and pitta bread. I will also try adding some to my hummus recipe and sprinkled over salads. I will be continuing to explore this exciting cuisine.

Store this spice mix in an airtight container away from direct sunlight.


Makes 8-10 tablespoons

  • 3 tbs sesame seeds
  • 3 tbs cumin seeds
  • 3 tbs mixed dried herbs
  • 3 tbs sumac
  • 1/2 tbs sea salt

In a dry pan toast the sesame seeds and cumin seeds. Place into a pestle and mortar and once cooled, crush. Add the mixed dried herbs, sumac and salt.

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