From the page: Za'atar: the Middle East in a jar
Idea 6
Gourmet savory popcorn
Popcorn has existed in the Americas for thousands of years, long before modern pots: each kernel has water trapped inside the starch, and heat turns that water into steam until the corn pops. Seasoning it with za'atar is the Mediterranean Levant's touch — herbs, sesame, and salt join the warm butter and cling to the kernel's uneven surface.
What you need
- Half a cup of popcorn kernels
- 2 to 3 tablespoons of oil or butter
- 2 teaspoons of za'atar
- Salt to taste
- A pot with a lid
How to make it
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1
Heat the oil over medium heat with two test kernels; when they pop, the pot is ready — steam only does its job above 350 °F.
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2
Add the rest of the kernels, cover, and shake the pot now and then so nothing burns on the bottom.
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3
When the pops slow to more than a second apart, turn off the heat and transfer immediately to a large bowl — a hot pot keeps burning popcorn that just sits there.
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4
Melt the butter, stir the za'atar into it, and drizzle over the popcorn — the fat is the "glue" that makes the seasoning really stick.
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5
Sprinkle the salt, cover the bowl, and shake well to distribute evenly.
Finishing touches
Want a bolder version? Sprinkle on extra za'atar and a drizzle of olive oil right before serving. Finished popcorn stays crispy for a day in a sealed container — great to pack as a snack.
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