Set aside. Grind za’atar leaves, sumac, and salt in a spice grinder until coarsely ground, about 15 seconds. (Alternatively, crush using a mortar and pestle.) Pour into a small bowl; stir in ...

It’s something I always associate with their gardens. In Lebanon, we often put whole za’atar leaves in salads or as a side to enjoy with your food. They would also harvest the za’atar ...

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet (no parchment paper necessary). 2. Using scissors, cut the ...

The main ingredient is a mountain thyme, also called the zaatar leaf. This is dried and combined with dried marjoram, toasted white sesame seeds, sumac, oregano and salt. Some recipes use cumin ...