For Roasted Pumpkin Seeds With 10x The Flavor, Make Them Mediterranean Style

So you've got half of a huge package of pumpkin seeds in your cupboard and no plans to use them in any specific recipes. No problem: Consider transforming them into an herby snack with some Mediterranean flavor. All you need for a seriously flavorful option is one herb and spice mix: za'atar (spellings can vary; other versions are zaatar and zatar).

This mix hails from the eastern Mediterranean and is particularly common in Lebanese, Syrian, and Palestinian cooking (as well as Jordanian, which is not strictly Mediterranean). It centers around an herby base of either dried thyme or wild oregano, alongside ground sumac, toasted sesame seeds, and a little salt (there are some regional variations; more on that in a moment). It's a great mix of earthy herbs, given some tangy brightness from the sumac and a nutty note from the sesame. This combination of flavors also means there's no real need to throw other ingredients in to boost the flavor.

With pumpkin seeds, you'll want to start roasting the seeds first: Toss them with some oil and give them 10 to 15 minutes on fairly low heat (around 300 degrees Fahrenheit) so they cook through without burning. You may need longer if you have wetter seeds fresh from a pumpkin. Add the za'atar later so the herbs don't burn or get bitter: after roasting toss the seeds in za'atar and put them back in the oven briefly (or you could even just add the za'atar without putting them back in).

Za'atar is a true classic of Levantine cuisine, so established in the region that there are arguably references to it in the Bible (that said, because the terminology for za'atar is linked to words for oregano, it's not totally clear if these references are about the herb or the mix). Either way, it was prescribed as a medication by the 12th century for gastrointestinal troubles, colds, and congestion. You can buy pre-mixed versions from Middle Eastern grocery stores — for the most flavor, it's worth aiming for stores that are mixing it freshly themselves as it tends to lose zing over time. Otherwise, it's not hard to make at home: It requires more herbs and sesame (a cup or two), while the sumac plays a smaller part; you'll only need a spoonful or so of it.

Inevitably with something with such ancient roots, there's no single way to make za'atar, and there are regional variations: In Lebanon, you might see more sumac, while in Palestine, there may be roasted wheat or chickpeas for some extra nuttiness. Marjoram is a common addition in Jordan, while in Syria, other spices like cumin and coriander find their way in. There's no need to use za'atar just for pumpkin seeds: It works a treat in a lot of dishes. One go-to in its home territory is manakish, a flatbread that gets spread with za'atar and olive oil, and it also livens up hummus or roasted veggies.