Za’atar is a lemony Middle Eastern herb blend that is great sprinkled on just about anything. I like it on eggs, stirred into plain yogurt to accompany pita bread, on roasted chicken or vegetables. The sky is the limit. This is my variation that I think works best for Za’atar Cashew Brittle.
- 2 tablespoons dried thyme
- 2 teaspoons sumac
- 4 tablespoons toasted sesame seeds
- ½ teaspoon salt
Grind the thyme, and sumac together in a mortar and pestle or spice grinder. Add the toasted sesame seeds and salt.
Sometimes za’atar has dried oregano and/or marjoram included in the mix. Often there are fewer sesame seeds. I have adjusted the mixture to taste best in the Za’atar Brittle.
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