Ingredients:
- 1/4 cup (approx. 4 tablespoons) Wild Thyme or Dried Oregano (if you can find Mediterranean wild thyme, often sold as za’atar herbs in Middle Eastern grocers, use that; otherwise, standard dried oregano or dried marjoram works beautifully)
- 2 tablespoons Ground Sumac (this gives the mix its iconic dark-red colour and sharp, citrusy, lemony tang)
- 2 tablespoons White Sesame Seeds (packed with healthy fats and calcium to help slow down digestion)
- 1/2 teaspoon Sea Salt (flakey or fine)
- Optional: 1 teaspoon of toasted cumin seeds (common in some regional variations for a deeper, earthier warmth that bridges nicely into Indian cooking)
🍳 Step-by-Step Instructions
- Toast the Sesame Seeds (Crucial Step):
Place your sesame seeds into a dry, cold frying pan. Turn the heat to medium. Toss the seeds constantly for 2 to 3 minutes until they turn a beautiful pale golden brown and smell highly fragrant. Watch them closely, as they can burn in seconds. Immediately transfer them to a cool plate to stop the cooking process. - Prep the Herbs:
If your dried oregano or thyme feels a bit coarse or stemmy, rub it gently between your palms over a bowl to crush the leaves into a finer, softer powder. - Mix It Together:
In a small bowl or clean glass jar, combine the crushed herbs, ground sumac, cooled toasted sesame seeds, and sea salt. Stir well until completely uniform. - Storage:
Transfer the mix to an airtight jar. Keep it in a dark pantry or cupboard. Because it contains sesame seeds (which contain natural oils), it will stay perfectly fresh and vibrant for up to 3 to 6 months.