Zaatar
Matt SinclairIngredients:
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 2 Tbsp toasted sesame seeds
- 2 Tbsp sumac
- 1 tsp paprika
- 2 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 tsp sea salt
- ¼ tsp cracked pepper
Method:
- Dry roast the cumin and coriander seeds over a low-medium heat until toasted and fragrant. Transfer to a mortar and pestle or spice grinder and grind into a powder.
- Transfer to a bowl along with remaining ingredients, mix to combine well and season to taste.
- Keep in an air-tight jar for up to about 1 month.
Notes:
- Zataar is very versatile, and variations are endless.
- Use Zataar in salads, on roasted meat or vegetables, as part of a mezze/cheese platter with olive oil and crusty bread, added to labneh or hummus and serve with pita bread or crudites, or mix with a bit of oil and spread over toasted flatbreads.
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