Lebanese Zaatar
Zaatar is famous across the Middle East and has many culinary uses. With this recipe from my mother, you'll learn how to make Lebanese zaatar, a deliciously fragrant blend of dried herbs and toasted sesame seeds.
Servings: 48 tablespoons
Calories: 39kcal
Ingredients
- 2 cups Ground oregano see steps for using fresh
- 2 cups Ground sumac
- 2 cups Sesame seeds raw
- 1 teaspoon Salt to taste
Instructions
If Using Oregano
- Pick fresh oregano (or wild thyme (hyssop)) and separate leaves from stalks. Wash the leaves thoroughly and spin dry, ensuring all dampness is gone.Place the oregano leaves into a breathable cloth bag and hang them in the sun until completely dry, which may take several days.If using store bought ground oregano, skip this step.
Make the Zaatar Mix
- Over medium-high heat, dry toast the sesame seeds until golden. Add the ground oregano, ground sumac, and salt to the sesame seeds. Stir the mixture over the heat for about 5-10 minutes until everything is well combined and aromatic.Allow the zaatar mix to cool completely to room temperature before storing it in airtight jars in the pantry.2 cups Ground oregano, 2 cups Ground sumac, 2 cups Sesame seeds, 1 teaspoon Salt
Video
Notes
If you are using fresh oregano (or hyssop), it can take between 5-10 days to dry depending on weather conditions. Alternatively, you can use a dehydrator or a low oven to dry the leaves.
Warm zaatar mix will cause condensation and ruin the blend. Please allow it to completely cool down to room temperature before storing it in an airtight container. Once cooled, it can be stored for several months in your pantry.
This recipe article was originally released October 2020 and has since been updated.
Nutrition
Serving: 1tablespoon | Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 52mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg