How to Prepare Zaatar: A Flavorful Spice Blend from the Middle East
Zaatar, a popular spice blend from the Middle East, is a delightful combination of thyme, sesame seeds, sumac, and salt. It is used in various dishes, including bread, meats, and vegetables, to add a unique and aromatic flavor. If you’re interested in learning how to prepare zaatar at home, follow these simple steps to create your own batch of this flavorful spice blend.
Ingredients Needed
Before you start preparing zaatar, gather the following ingredients:
– 1 cup of dried thyme leaves
– 1/2 cup of sesame seeds
– 1/4 cup of sumac powder
– 1/4 cup of salt
– Optional: 1/4 cup of oregano leaves or 1/4 cup of roasted cumin seeds
Preparation Steps
1. Begin by measuring out the dried thyme leaves. You can use fresh thyme leaves if you prefer, but dried thyme will work just as well. If using fresh thyme, ensure that you dry the leaves thoroughly before proceeding.
2. In a blender or food processor, combine the dried thyme leaves, sesame seeds, sumac powder, and salt. If you want to add oregano or roasted cumin seeds, add them to the mixture as well.
3. Pulse the blender or food processor until the mixture is finely ground. Be careful not to over-process, as this may result in a paste-like consistency.
4. Once the mixture is finely ground, transfer it to an airtight container. Store the zaatar in a cool, dry place. It will keep for several months.
Using Zaatar
Now that you have prepared your own zaatar, here are some ideas on how to use it:
– Sprinkle zaatar on pita bread or naan and bake until golden.
– Rub zaatar on meats, such as chicken or lamb, before grilling.
– Mix zaatar with olive oil and use it as a dip for vegetables or pita chips.
– Stir zaatar into hummus or baba ganoush for an extra layer of flavor.
By following these simple steps, you can easily prepare your own zaatar at home. This flavorful spice blend will add a touch of Middle Eastern flair to your cooking, allowing you to enjoy the rich and aromatic taste of zaatar whenever you desire.
