Recipe for Za'atar
454 grams oregano leaves (washed, dried and ground)
1 Tbsp Olive Oil
3 Tbsp ground Sumac seeds
1 Tbsp ground caraway seeds
1/2 Tbsp ground dill seeds
1/2 Tbsp ground anise seed
2 Tbsp Sesame Seeds toasted
1/2 Tbsp ground cumin seeds
1/2 Tbsp ground coriander seeds
In a large bowl, add the ground oregano. Working with your hands, add the olive oil slowly, and massage the oregano, this will moist the dried oregano and stops it from fluffing and skittering all around the place.
Set a fine mesh sieve over the bowl, and pass the ground sumac, in case there’s still some seed pits.
Add the rest of spices and salt.
Spread the sesame seed in an oven sheet, and place it in the oven at 400 f, toast, stirring constantly, until the seeds begin to pop and crackle like a popcorn. Watch carefully, remove from the oven, add it while it’s warm to the za’atar mix.
Remember, In za’atar blend, there’s no specific measurement for the ingredient, so feel free to adjust the quantities to accommodate your tasting preferances.
Mix all together, set a side to cool completely before you pack into storage jars. Store in air tight jars for up to a year.
Thin pita bread
Za'atar spice mix
Split the pita bread into two round sheets, stack it over each other. Brush or spray with olive oil. Spread the zatar mix on each pita sheet. Cut into triangles. Spread in an oven sheet, be careful not to crowd, bake at 300 f for 10 min, watch carefully.
Set in large bowl, let cool.