I guess i should've got a pic before I blitzed it up. Oh well, the pic may be pretty boring but the za'atar is anything but

I guess i should’ve got a pic before I blitzed it up. Oh well, the pic may be pretty boring but the za’atar is anything but

This is one of my favourite litte spice blends.

Apparantly it’s pretty big in the middle east too.

It’s exceptionally good at being that little something you have in the cupboard for all those times you just need to sprinkle some shit on something (not the stuff in the bedside cupboard, that’s just disgusting… and there is no way in hell that’s sprinkling my friend… spraying, I’d say).

It’s like the Bubba-Gump Shrimp Co of the spice world.

(This is just for you Laura)

You can sprinkle this stuff on roasted vegetables, you can sprinkle it on a salad, you can sprinkle it on chicken, you can sprinkle it on fish, you can sprinkle it on lamb, you can sprinkle it on labne, you can sprinkle it on olives, you can sprinkle it on a simple chopped salad of tomato, cucumber and onion, you can sprinkle it on flat bread with a little splash of olive oil and then toast it to make your own crisp bread for scooping up olives and hommus and things of the like, or just sprinkle it straight onto your hommus or babaganoush and stick to your plain ol’ Jatz Crackers for the scooping *take a breath Bubba, take a breath*, you can make an awesome middle eastern pizza with lamb mince, onion and good sprinkling of za’atar, you can sprinkle it on soft cheese, you can sprinkle it on hot chips (fries), you can sprinkle it on cold chips, why gosh, you could even sprinkle it on the single girl down the road if you really wanted to but I don’t see how that is going to be advantagous to anyone, unless you get to lick it off, that is… in which case I’d suggest you bring the olive oil too… stay with the theme and all that.

Clear? Clear.

Put it it a jar to store it but not to make it look more exciting for a picture

Put it it a jar to store it but not to make it look more exciting for a picture

ZA’ATAR

2 teaspoons each dried oregano, marjoram & basil

2 tablespoon each dried thyme & sumac

½ cup sesame seeds, lightly toasted

1 teaspoon salt

• Pulse all ingredients in a food processer until kinda powdery and combined or, for a chunkier za’atar and for those of you who do not yet have food processing capabilities, simply put all ingredients in a plasic container or jar, seal and shake to combine

• Sprinkle on stuff

Also, we will be blowing this little country pop-stand for the allure of city lights, fried bugs and Robin Williams’ references in the country known as Vietnam. I will be carrying only manually operated pen and paper devices on my person, so you may not hear from me for the next month. After that though, prepare yourself for a barrage of posts about our travels.

Peace out.

G