From the page: Za'atar: the Middle East in a jar
Idea 9
Your own za'atar blend
Before it became a store-bought seasoning, za'atar was made at home by families who dried their own herbs on the roof and ground them fresh. It works because the aroma of these leaves lives in volatile essential oils: when you dry and mix them in your own kitchen, those oils are far more present than in any package that's been open for months.
What you need
- Dried oregano, thyme, and mint leaves (from your garden or store-bought)
- White sesame seeds
- Coarse salt or sea salt (optional)
- Ground sumac or, in a pinch, dried lemon zest (optional)
- A mortar and pestle, food processor, or an improvised grinder
How to make it
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1
Dry the fresh leaves in the shade, spread out on a clean cloth for 3 to 5 days — shade preserves the essential oils, which direct sunlight destroys, leaving the herb without aroma.
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2
Crumble the dried leaves by hand over a bowl without turning them into powder: medium pieces release aroma little by little during use.
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3
Toast the sesame seeds in a dry skillet, stirring constantly, until lightly golden — the heat activates the seed's oils and brings the nutty flavor that balances the herbs.
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4
Mix in equal parts: 1 measure of oregano, 1 of thyme, 1 of mint, 2 of sesame, and 1 of sumac, adjusting to your taste after the first tasting.
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5
Add a pinch of salt and transfer to a tightly sealed glass jar, away from light and heat, to slow the evaporation of the aromatic oils.
Finishing touches
Drizzle the blend with olive oil right before serving and use it as a bread dip, or sprinkle it over eggs, salads, and roasts. If you try it with dried lemon zest, use it up within a few weeks to keep it fresh.
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