This herbal spice from the Mediterranean / middle eastern regions is so easy and such a special flavor. Traditionally, Za’Atar is made with sumac although that can be hard to find. Hyssop is a perennial herb that grows in the warmer Mediterranean climes all the way to my garden in Anchorage, Alaska. Believe me, you can grow it. And it has wonderful properties as a healing herb for those with upset, bloated, gassy intestines… who wish to cleanse… and has been used for those purposes for eons being suggested in the Old Testiment.
As with any heritage recipe, each family makes it their way. Experiment.
Za’Atar
¼ cup dried sumac or hyssop
2 Tablespoons dried thyme
2 Tablespoons dried marjoram
2 Tablespoons dried oregano
1 teaspoon sea salt
2 Tablespoons sesame seeds
Preparation
- Blend the spices in a spice mill or Nutrabullet or similar
- After blending, mix in the sesame seeds.
- Store for to have on hand as a rub or basic spice mix.
- Mix 2 Tablesppons spice mix with 2 Tablespoons each of olive oil and Balsamic vinegar to make a marinade or dipping sauce.
Try my Za’Atar chicken recipe, here, or my Za’Atar dinner rolls here (Oh, and the image is my cauliflower bagel recipe with Za’Atar instead of the “everything” spice mix).
