Lebanese Za’atar
The Quirky Foodster Team
About 1 cup
Servings
Ingredients
- Dried za'atar herb — 1/2 cup
- Sumac — 1/4 cup
- Toasted sesame seed — 1/4 cup
- Salt — 1 tsp
- As for classic za'atar; Lebanese commercial za'atar blends are among the most widely exported internationally, generally featuring a well-balanced, moderate ratio of all three core components
Method
- Simply combine the dried herb, sumac, toasted sesame, and salt — no further cooking or grinding required beyond toasting the sesame.
- Only the sesame seed requires toasting, done separately before combining with the other room-temperature ingredients.
Origin: Lebanon.
Use: Mixed with olive oil as a dip for bread, or sprinkled directly onto flatbread dough before baking (manakish).
Classic Dishes: Manakish bi za’atar is particularly strongly associated with Lebanese breakfast culture specifically.
Storage: Keeps 2-3 months sealed and dark before the herb component loses potency; sesame’s oils can also turn slightly stale over time.
Substitutions: A mix of dried thyme, oregano, and marjoram can approximate the herb base where true za’atar herb is unavailable.
- Dried za'atar herb — 1/2 cup
- Sumac — 1/4 cup
- Toasted sesame seed — 1/4 cup
- Salt — 1 tsp
- As for classic za'atar; Lebanese commercial za'atar blends are among the most widely exported internationally, generally featuring a well-balanced, moderate ratio of all three core components
Please log in to leave a comment.