Za'atar Herb Blend

• Taste as you mix—adjust ratios to your preference. Some cooks add more sumac for extra tartness, others prefer more herbs. There's no single 'correct' za'atar.
• For the freshest, most vibrant blend, toast the sesame seeds just before mixing and buy dried herbs within their first year of harvest. Old dried herbs fade fast.
• Use this versatile blend to sprinkle on hummus and labneh, mix into olive oil as a bread dip, dust over roasted vegetables, finish grilled meats and fish, or stir into yogurt for a tangy dip.
• If your sumac comes in whole dried berries rather than ground powder, pulse it once or twice in a food processor or grind with a mortar and pestle before adding to ensure even distribution.

Make this blend up to 1 week ahead and store in an airtight container away from heat and light. The blend is best used within 10–14 days for maximum aroma and flavor, though it keeps safely longer.

Room temperature in an airtight container, away from heat, light, and moisture, for up to 2 weeks. Refrigerate in an airtight container for up to 1 month. Freeze in an airtight container for up to 3 months. The blend does not require thawing—use directly from the freezer.

• ground sumac → Dried lemon zest (ground). Use half the amount by volume. Sumac provides tartness without moisture; lemon zest will be sharper and drier. You'll lose sumac's unique flavor but gain bright citrus.
• white sesame seeds, unhulled → Toasted pine nuts or sunflower seeds. Use the same amount. Pine nuts make the blend richer; sunflower seeds are milder. Toast fresh nuts yourself for best flavor. The blend will be nuttier and less nutty, respectively.
• dried thyme leaves → Dried marjoram. Use equal amounts. Marjoram is slightly sweeter and milder. The blend will be more subtle but still delicious.
• dried oregano leaves → Additional dried thyme. Increase dried thyme to 2 tbsp total in place of the oregano. The blend becomes more thyme-forward and slightly less peppery.