2 tablespoons minced fresh thyme

2 tablespoons sesame seeds, toasted

2 teaspoons ground sumac

½ teaspoon coarse salt

1. Stir together all ingredients in a small bowl. Za’atar keeps, chilled in a sealed plastic bag, 1 week. It can be used as a snack – dunk pita in a flavorful olive oil and then in za’atar, or sprinkle it over plain yogurt and drizzle with olive oil for a dip. It is also useful as a marinade for lamb.

2. On a hot summer afternoon, chopped ripe tomatoes and cucumbers, tossed with lemon juice, olive oil, salt and pepper (or leftover Mediterranean chopped salad with lemon vinaigrette), can be stuffed into a pita pocket, sprinkled with za’atar, and drizzled with yogurt and additional olive oil for a low-heat lunch.

from Gourmet Magazine, July, 2002

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