I became so obsessed that I bought everything I needed to make it. I devoured it like a ravenous beast and since then I’ve been thinking of it constantly. But, this past weekend I went to visit my in-laws and we went out to get some freshly made manakeesh. The sesame seeds are best toasted before being used as this will give you a deeper flavour, with the sesame seeds imparting a nutty flavour and the cumin getting more earthy.Manakeesh is not something I would usually make at home.
Persian Dried Lime, Limoo Omani Dry toasting the Sesame Seeds These dried limes are salty, sour, a little musky and with just a hint of bitter. The black limes are just dried a little longer. Ground Dried Persian Limes or Limoo AmaniĬlick here to read more. These are limes that have been soaked in brine, then left out to dry in the hot sun, and they come in two shades, as you can see in the images here: brown and black. If using the za’atar in a wet recipe, like the yoghurt, bread topping or marinade, then lemon juice will do perfectly. If you can get hold of dried lemon peel, just pound it along when making Za’atar or blitz it in a spice mill first. Sumac Substitute Lemon juice and or lemon In the UK, it’s widely available now in major supermarkets, you should always be able to find it in Middle Eastern shops. Sumac is a deep red coloured Middle Eastern spice from the ground berries of the bush with the same name. When it’s pounded from whole, it can stand out a bit more than I like, but it really is a matter of preference. I prefer using ground cumin in my za’atar because it remains in the background and blends beautifully. I toast the cumin, let it cool, grind it in a coffee or spice mill and store in an airtight container until needed. In the video, you’ll see me using pre ground cumin.
Za’atar, Lebanese Spice Mix Za’atar Ingredients and Method Cumin In the Lebanon, one of the most popular ways of using this aromatic blend is to mix it with olive oil and top a type of flatbread called Man’oushe (plural Manakeesh, Manaqish) with it before baking it in an oven or on a saj (a domed oven). In the same vein, use it to add an exotic and sexy twist to your favourite dip, be it hummus, soured cream or anything else that takes your fancy.
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Pre bake Manoushe, topped with za’atar and olive oil mix How to use Za’atar?Īny which way you like! Za’atar can be used to:
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As you make it more and more, feel free to experiment a little with the ingredients keeping the basic mix of herbs, sumac and sesame seeds, I’ve given a few suggestion in this post to get you started. Our recipe here has all the components of a delicious and aromatic za’atar. In fact, I’ve had it many times in the Middle East with just thyme, sumac and sesame seeds. Now I use the word “particular” loosely here, as every cook, every family, is going to have their own “version”, lighter on this, heavier on that, just like mine is generous with the Sumac, a favourite spice. While Za’atar is also the generic name for certain herbs like wild thyme (Za’atar is thyme in Arabic), oregano and bible hyssop, the term itself is more commonly used to refer to a particular Middle Eastern spice mix. Za’atar Lebanese Spice Mix What is Za’atar? Ground Dried Persian Limes or Limoo Amani.
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