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Make Your Own Zatar - Spice Mixes of the World #18
February 27, 2014

Make Your Own Zatar and Add Fab Middle Eastern Flavours to Your Home Cooking


Hi



27th February 2014 -- Issue #18

Table of Contents

1. Recipe of the Week - Make Your Own Zatar Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book



Zatar is a traditional Middle Eastern blend of sesame seeds and herbs and spices. Easy-to-make, it's often mixed with olive oil and spread on pita bread or used as a dip. It also makes an excellent all-purpose general seasoning.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 8-9 tbsp)

6 tbsp white or black sesame seeds (or a mix of the two)
3 tbsp ground sumac
2 tbsp coriander seeds (cilantro)
2 tbsp dried oregano
2 tbsp dried savory
3-4 tsp dried thyme
3 tsp sea salt

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Over a medium heat, dry toast the sesame seeds for a few minutes and when you can really smell the nutty aromas, take them off the heat and allow them to cool

  • Add the seeds to your grinder with the coriander, thyme and salt and coarsely grind

  • Add to a bowl

  • Stir in the sumac

  • Crumble in the dried herbs and combine thoroughly

    That's it!

    Store in an airtight container out of direct sunlight and use within 3 months.

    You can see it on my site here.

    Ingredients if using ground spices: (makes about 8-9 tbsp)

    6 tbsp white or black sesame seeds (or a mix of the two)
    3 tbsp ground sumac
    2 tbsp dried oregano
    2 tbsp dried savory
    1 tbsp ground coriander (cilantro)
    3-4 tsp dried thyme
    3 tsp salt

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

  • Over a medium heat, dry toast the sesame seeds for a few minutes. (See below for toasting tips)

  • Allow them to cool, and then grind in an electric grinder or mortar and pestle

  • Add to a bowl

  • Stir in the salt, sumac and coriander

  • Crumble in the herbs and combine thoroughly

    Store in an airtight jar. Use within 3 months.

    If you enjoy making your own blends and mixes, you can see various recipes here.




    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.



    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...



    My Spice Mix Book



    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.




    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason - Spice-Mixes.com


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