Equipment
* optional
Ingredients
Dry Mix
- 30 g dried wild thyme, dried
- 70 g raw white sesame seeds, raw
- 30 g ground sumac
- 5 g fine sea salt
- 5 ml extra virgin olive oil
Nutrition (per serving)
Method
Place the raw sesame seeds in a dry heavy-bottomed skillet over medium heat. Toast, stirring constantly to prevent burning, until they turn golden brown and become fragrant (approx. 3-5 minutes).
Remove sesame seeds from the hot pan immediately and spread them on a cool plate or tray. Allow to cool completely to room temperature. This is critical to prevent condensation in the jar.
If using wild thyme leaves that are very coarse or twiggy, lightly crush them in a mortar and pestle or rub them between your palms to break them down slightly. Do not grind into a fine powder; the texture should remain leafy.
In a mixing bowl, combine the cooled sesame seeds, dried thyme, sumac, and sea salt. Mix thoroughly until evenly distributed.
Transfer the mixture to a clean, dry airtight jar. Store in a cool, dark cupboard.
Chef's Notes
- Authenticity Tip: True Levantine Za'atar uses 'Origanum syriacum' (Bible Hyssop), which has a unique flavor profile distinct from common European thyme. If you can find it online or in Middle Eastern markets, it makes a significant difference.
- Sumac Quality: Look for sumac that is deep red or purple and slightly moist/oily. Bright pink sumac is often old or mixed with citric acid.
- Serving: The classic 'Za'atar wa Zeit' breakfast involves a small bowl of olive oil and a small bowl of this mix. Dip fresh bread in oil, then in the spice.
Storage
Refrigerator: 6 months — Optional. Extends freshness but must be kept perfectly dry.
Freezer: 1 year — Best for long-term storage of bulk batches.
Reheating: Use at room temperature.
