Zaatar

Matt Sinclair

Ingredients:

  • 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:

  1. 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.
  2. Transfer to a bowl along with remaining ingredients, mix to combine well and season to taste.
  3. 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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