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Although the herb za’atar is used throughout most of the Middle East, the classic spice mix bearing its name is found only in the Levant. Some recipes add ground nuts, others ground dried chickpeas. Since it is so rare in the West, few recipes call for the actual Origanum syriacum.
1/2 cup sesame seeds
2–4 tablespoons ground sumac, or finely grated zest of 2 lemons
2 teaspoons dried basil
2 teaspoons ground dried marjoram and 1/2 teaspoon whole dried marjoram
2 teaspoons dried oregano
2 teaspoons dried savory
2 tablespoons ground dried thyme and 1 teaspoon whole dried thyme
about 1 and 1/2 teaspoons salt
Toast the sesame seeds in a dry skillet over medium heat, shaking the pan frequently, until lightly browned (two to three minutes). Let cool.
Combine all the ingredients.
Store in an airtight container at room temperature for up to three months.
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