Skip to main content
万博官网
Search
Search

Za'atar

Like curry, za'atar is a spice blend that varies from cook to cook in the Middle East, its birthplace. My father was Assyrian, so I've always enjoyed the flavors of the region (though the closest I've yet traveled is Turkey). This is my interpretation, and it reflects my priorities: my favorite part of za'atar is the tart sumac, so it's particularly heavy in my version. And while some cooks grind their spices together, I like to leave the sesame seeds whole. You can find sumac in Middle Eastern groceries and from online sources such as Penzeys and Kalustyan's. For a perfect, quick snack, combine with olive oil and brush on pita.

Ingredients

Makes about 1/2 cup

1 tablespoon sesame seeds
1/4 cup sumac
2 tablespoons dried thyme
1 tablespoon ground cumin
1 teaspoon sea salt

  1. Step 1

    Put the sesame seeds in a small dry skillet over medium heat. Toast the seeds, tossing the pan occasionally, until they become fragrant and start to lightly brown. Immediately transfer them to a bowl to cool; if you leave them to cool in the pan, they could burn.

    Step 2

    Stir in the sumac, thyme, cumin, and salt. Transfer to a small jar with a lid and store in a cool, dark place for up to 6 months.

Reprinted with permission fromEat Your Vegetables: Bold Recipes for the Single Cookby Joe Yonan, © 2013 Ten Speed PressJOE YONANis the food and travel editor forThe Washington Post, where he writes regular features, including the "Weeknight Vegetarian" column. He is the author ofEat Your VegetablesandServe Yourself, which Serious Eats called "truly thoughtful, useful, and incredibly delicious." Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in theBest Food Writing anthology.
Read More
Mango-Sumac Yogurt Semifreddo
This cold, creamy, scoopable dessert features a ribbon of sumac-spiced mango and finely chopped dark chocolate.
Smoked Turkey
If you have a smoker, this low-and-slow smoked turkey recipe from Myron Mixon is a hit any time—not just Thanksgiving. When you make it, you’ll see why.
Herb-Butter Turkey
Flavored with rosemary, sage, tarragon, and thyme, this turkey is something special.
Turkey Pot Pie
This easy turkey pot pie recipe makes the most of leftover Thanksgiving turkey and store-bought pie crust—post-holiday, we all deserve a break.
Rich Turkey Gravy
This easy turkey gravy recipe uses the drippings from the bird (deglazed right in the roasting pan) to give you maximum flavor with just three ingredients.
Thanksgiving Leftovers Turkey Club
蔓越莓酱,芥末,剩下的切片土耳其,a few pieces of bacon (never hurt!), and three pieces of bread make this sandwich a post-holiday slam dunk.
The Simplest Roast Turkey
The key to this set-it-and-forget-it Thanksgiving centerpiece is buying a bird in the Goldilocks-range of 14 to 16 pounds, which will feed at least 10 people.
Maple-Butter-Glazed Turkey
Breaking down a turkey into parts before roasting creates the most golden, deliciously seasoned bird possible.