Flavor Profile: nutty, woodsy intensity while the sumac add a bit tartness like lemon juice with herby floral undertones
Historically, cooks throughout the Fertile Crescent (this region includes western Asia, as well as the Nile Valley and Nile Delta of northeast Africa), Iraq, and the Arabian peninsula made their own variations of Za’atar. Recipes for Za’atar spice mixtures were often well guarded secrets and were not even passed down to daughters or shared with other close members of the family. This long standing tradition is the primary reason that it’s challenging to determine exactly which spices are used by the various Middle Eastern and North African culinary cultures in making their versions of Za’atar.
While family Za’atar recipes are very confidential there are regional variations that are a bit more pronounced. Israeli Za’atar (integrated in the Jewish community from the surrounding Arab nations much like America’s adoption of salsa) may also include dried dill. The Jordan, version of Za’atar is heavier on the sumac, so it has a reddish color and tarter flavor, while in Lebanon orange zest may be added to their versions of Za’atar.
1/2 cup | 1.9 oz
Ingredients:hand blended from sesame seeds, sumac, coriander, thyme, cumin, and black pepper