Recipe: https://beinspired.au/recipes/zaatar/
Za’atar is a mixture of dried thyme, sumac, salt and sesame seeds. It’s a classic topping for Lebanese flatbread (manouche) and delicious sprinkled on labneh and other dips. Find more cooking inspiration at https://beinspired.au/
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hi I’m Roberta welcome to my kitchen today we’re making zata that wonderful Lebanese sprinkle of thyme nutty sesame seeds a little bit of salt and tangy sumach and that’s literally all it is some dried th which is what zata means time into a spice grinder we add to that a good dose of salt and some sumak do you know sumak the purple dried Berry you often see it sprinkled on onion in Lebanese takeaways it’s got a wonderful lemony tang in it goes I’m just going to Blitz this up and then I’ll be back to show you what’s next okay here’s our Thyme suac and salt finally blitzed up very important step if you don’t do this the texture of the time is very unpleasant now we want to toast our sesame seeds So when you buy sesame seeds you can buy them raw like this they’re quite pale or you can buy them golden which means they’ve already been toasted once they’re toasted they tend to go rancid quite quickly even before they’re toasted I like to keep them in the fridge so we’re going to have raw sesame seeds let’s go to the stove and get toasting so over a medium heat Ino our sesame seeds beads not much is going to happen at first but do keep an eye on them because once they start to color they’ll color quickly now I’m impatient so I turned that up just a little more than medium and that’s been about 4 minutes I didn’t Stir It for the first minute or two I just gave it the odd Shake but you can see now it’s starting to color quite well so once it starts to color I think shaking and stirring is the order of the day going turn it back down to medium now in with our thyme salt and suuk and let’s just give that a good stir around until it’s nice and aromatic usually just a couple of minutes you can smell that soach already I’m going to keep cooking it until I can smell the time as well do give it a good stir because you don’t want anything to burn and you want to make sure those sesame seeds are evenly distributed don’t be afraid to cook it as we learned when we made a seven spice the baharat with Mar Maloof heat can be a good thing with herbs and spices all right there we go I can smell the toastiness of the Sesame the habous of the time and that lovely Tangy sumuk I think that’s it let’s get it off the stove okay now get it out of that pan because if you’ve got a good heavy based pan like I have there if you leave it in the pan it’s going to burn it’s going to keep cooking in that residual heat and we don’t want that so onto a plate or a tray spread out so it can cool down and then we can just pop it in an airtight jar I would keep it in the fridge because those nuts have a lot of oil in them so whether you’re buying zata from a Middle Eastern grocery store or whether you’re making your own store it in a Ziploc bag or an airtight jar in the fridge now what are we going to do with it I use it to garnish things like homos babagan labna it’s fabulous on manou and I’m going to give you a recipe for that the little for one of a better word Lebanese pettas um you know what it’s great just in a bowl with some beautiful olive oil along side to dip bread into as well and I bet you’ll think of a thousand other uses for it yum yum Z enjoy
Dining and Cooking