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Most za’tar is consumed as a condiment, made by grinding hyssop leaves to a coarse, aromatic, brownish green powder then mixing the pwder with olive oil, toasted sesame seeds, sumac, chickpeas, and wheat. If you can't get hyssop, substitute thyme.

  • 1/2 cup dried hyssop (or thyme)
  • 1/4 cup sumac
  • 1/2 teaspoon salt
  • 1/4 cup chopped parsley
  • 2 tablespoons toasted sesame seeds


Preheat the oven to 350° F.

Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine hyssop or thyme, sumac, salt, parsely, and sesame seeds and grind into a fine powder in a spice mill. Store in an airtight container for up to 3 to 4 months.

Recipe from

Contributor: Elinoar Moore

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