Breakfast and brunch
Baladi Za'atar Blend
A traditional baladi za'atar blend made the authentic way and very easy to prepare at home. The key is to toast and dry the ingredients well before grinding them. Za'atar is one of the most important dishes on the Levantine breakfast table, and many families prepare it annually so the house never runs out. It is mixed with olive oil before eating.
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
Recipe story
Baladi za'atar blend... made the authentic way and very easy to prepare at home... the important thing is to toast and dry the ingredients well before grinding them... za'atar is one of the most important dishes on the Levantine breakfast table, and it is usually stocked up annually so the house never runs out of za'atar! It is mixed with olive oil before eating
Ingredients
- Finely ground dried za'atar, half a kilo (after grinding, it should still be half a kilo)
- 2 kilos sesame seeds
- 1 kilo pumpkin seeds or ghalanth seeds
- 1 kilo sumac (some of the sumac can be replaced with ground dried lemon)
- 3 tablespoons ground cumin
- 250 g pistachios
- 250 g peeled yellow chickpeas
- Blanched almonds, optional
- Sunflower seeds, optional
- Salt to taste
- Also from the successful pantry recipes, here is How to Make Mad'abelleh Labneh
- Try Bread Sticks with Za'atar and Labneh Dip
Method
- Toast the dried, finely ground za'atar. You may toast it more than once to remove any moisture that may still be inside it.
- Separately, toast the pumpkin seeds well and grind them.
- Also toast the chickpeas and grind them.
- Toast the pistachios, grind them as well, and set aside.
- Once all the ingredients have cooled completely, place them all in a deep bowl, add the sumac, salt, cumin, and sesame seeds, and mix well.
- Store the za'atar in tightly sealed jars in a dry place away from heat.
Notes and serving ideas
- How to Make Mad'abelleh Labneh
- Bread Sticks with Za'atar and Labneh Dip
