I did some research and came up with my own recipe for zahtar (also known as za'atar or dukkah) based on ideas I found from A Life Time of Cooking and Kevin of Closet Cooking. Zahtar will keep in the fridge in a well sealed glass jar for several months. Your pulse should be rather coarse. Enjoy the aroma while making this blend, and try the exotic flavor just on its own.
Sumac is the dried fruit of a temperature shrub ground to a powder and used extensively in Middle Eastern and Turkish cuisine. You can easily find it in any Middle Eastern or Asian grocer.
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on February 3, 2012
A tangy, zesty and salty blend of nuts, seeds, herbs and spices from the Middle East.
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On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Audio accompaniment: Horace Andy