Ingredients (3)
- 2 tablespoons dried crushed za’atar leaves
- 2 tablespoons toasted sesame seeds
- 1 tablespoon ground sumac
Nutritional Information
- Calories71
- Fat5.64g
- Saturated fat0.82g
- Trans fat
- Carbs4.77g
- Fiber2.19g
- Sugar0.75g
- Protein2.26g
- Cholesterol
- Sodium20.75mg
- Nutritional Analysis per serving (2 servings) Powered by
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Za’atar is an Arabic word used to describe both a specific herb and a tangy blend of herbs and spices that varies according to region but includes the resinous herb za’atar, tart brick-red ground sumac, and toasted sesame seeds. Use za’atar to season grilled lamb or mix with plain yogurt and drizzle with olive oil for a vegetable dip.
Tips for Lamb
Tip
How to Pick Lamb
Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Tip
How to Freeze Lamb
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Next: How to Thaw Lamb
Tip
How to Thaw Lamb
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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Next: How to Pick Lamb
Instructions
Combine dried crushed za’atar leaves (or crushed thyme, summer savory, oregano, marjoram, or a mixture), toasted sesame seeds, and ground sumac. Grind to a chunky paste and season with salt to taste. Store at room temperature. Za’atar’s flavor will begin to fade after 2 months.
