One day I was reading a cookbook and came across the seasoning Sumac. Ok, well, as I searched where it came from and how it is used, I discovered that it is mostly used in middle eastern foods. It was the main component of Za’atar seasoning. It brought to mind the days I would walk endlessly through Asian grocery stores checking out all the seasoning, and they’re on the shelf always sat Za’atar staring at me. I’ve never bought a package and decided since I have never used sumac before either, why not give this seasoning a try.
After reading several recipes and trying them out, I decided I was ready to create my own little stash. To my GREAT surprise, this is the largest spice jar in my cupboard. Actually, it is the only one I use now on my air fry chicken! I have found endless ways to use this delicious seasoning: Salad dressings, veggies, marinades, bread dough, topping off hummus…you name it, I shake it! Spoon it over coconut yogurt for a lovely refreshing dip or topping for baked potatoes. It’s endless!
The sumac grows wild in Mediterranean areas. The berries from the bush are picked, dried, and ground into lovely red tart and a bit lemony flavored flakes. Mixed with other herbs and spices, you get this bold, luscious seasoning Za’atar that is very pungent and smells heavenly. We no longer stop and pick up a roasted chicken from the corner wagon…instead, we pick up a bio whole chicken or a rack of lamb, and in less than an hour, you can have your own roasted Za’atar meal! Here is my version of the most versatile seasoning in my pantry!
Let’s do this! Oh, by the way, you might as well double this recipe…you will thank me later.
Za'atar Seasoning
Ingredients
- 2 Tbps dried thyme
- 2 Tbsp dried oregano
- 2 Tbsp cumin powder
- 2 Tbsp coriander powder
- 2 Tbsp sumac
- 2 Tbsp toasted sesame seeds
- 1 Tbsp dried marjoram
- 1 Tbsp dried garlic
- 1 Tbsp dried onions
- 1 tbsp red pepper flakes
- 1 tsp Himalayan salt
- 1 tsp pepper
Directions
- Step 1 Place all ingredients into a 1 cup jar and shake! You can use this as a rub or mix 1 to 1 with olive oil for a marinade. Enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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