Za’atar
March 2024
Za’atar is the Arabic word for a herb from the mint family that is similar to oregano. However Za’atar, in more recent years, has come to mean a Levantine spice mix. It is available in most supermarkets but I prefer to make my own, it takes minutes and keep for weeks.
Za’atar adds a wonderfully fragrant kick to our low carb flatbreads in our book The Low-Carb Weight Loss Plan, as a topping for yoghurt based dips, in tahini dressing, on fried eggs, in shakshuka or mixed with olive oil for a dressing. Enjoy it over goat’s cheese with crackers or crudites.
Ingredients - Serves 8
Makes approximately 50g
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried oregano or thyme
1 tablespoon sumac
2 tablespoons sesame seeds
Pinch of chilli flakes, optional
1 teaspoon salt
Dry fry the coriander and cumin until you can smell them and they start to darken. Remove from the heat and grind in a pestle and mortar or briefly in a spice grinder until they resemble coarse sand. Toast the sesame seeds in the same pan and then add to the ground spices with the oregano, chilli and salt to taste. Stir through and either use straight away or transfer to a sealed container to store for up to 3 months.
