Joni Repasch posted a recipe for Za'atar Flatbread last week (v100.n044.8),
and it sounded great. Some sources for za'atar are Penzey's Spices,
Sultan's Delight, and Kalustyan's. The spelling changes (zahtar, zatter,
zatar) but it's the same. Just be sure to get the variety that includes
thyme. It's also easy to make your own in small quantities, and that way the
sesame seeds are always nice and fresh. Here's the recipe from Flatbreads &
Flavors by Jeffrey Alford and Naomi Duguid (a great book!). I checked with
Joni, and these are the same ingredients that were in the za'atar she used.
Ground sumac is available from the same sources as above.
ZATAR
2 Tbl. sesame seeds
3 Tbl. fresh thyme leaves or 2 Tbl. dried thyme (I use dried)
1/2 tsp. salt
1/2 to 1 tsp. ground sumac, to taste
Place a small, heavy skillet over medium-high heat. Add the sesame seeds
and toast, stirring constantly, until they start to change color and give
off a slight roasted grain aroma. Remove from the heat, still stirring,
then transfer to a bowl and set aside.
Grind the thyme leaves to a coarse powder in a spice or coffee grinder or
using a mortar and pestle. Add the sesame seeds and salt, and grind to a
powder. Add the sumac. Store in a tightly sealed jar.
Makes approx. 1/4 cup.
Besides making za'atar bread, it can be used as a dip: dip pieces of pita
bread into good olive oil, then touch it to the za'atar before each
mouthful. Penzey's recommends cutting pita bread into wedges, brushing with
olive oil, sprinkling with za'atar, then baking at 350F.
Mary B.
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