Total Time:
5 min
5 min

2 tablespoons

  • 3 teaspoons dried thyme
  • 1 teaspoon powdered sumac
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon kosher salt
Watch how to make this recipe.
  • Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. Store in an airtight container for up to 2 months.

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5.0 2
Just put it on anything you would normally eat and then go from there. item not reviewed by moderator and published
As za'atar has always been a recipe that has been kept very secret by the 'woman of the house', it is often hard to find the basics. This recipe has only one optional ingredient, the powdered sumac. This ingredient is optional because it is often now found an some recipes, all dependant upon which 'arabic' place one goes. Za'atar will be different in INdia, Persia, Iraq, Afghanistan, Egypt, and Lebanon as well as other non mentioned areas. The basics, however, will always remain the same as the one's in this basic recipe. For the Indian, Paki, and Afghan Naan, omit the sumac and add a few Cumin Seeds. This is sprinkled dry over the bread immedietely after it is flipped the first time. Cooking over a fired flat iron gives authentic flavor. item not reviewed by moderator and published

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