It all Starts with Za'tar

Ok, Are you interested in making your own "khaltet al- za’tar", meaning wild thyme mixture?

Here is how... ENJOY!
*recipe taken from the book...

There are several steps to follow:

Picking
Wild thyme is found on hilltops and mountains all over Lebanon. The plant is distinctive and should not be difficult to find. Let your nose be your guide. The za’tar plant gives off a strong and very fragrant smell. Take sharp scissors or shears and cut the plant without touching the roots.
Drying
It is preferable not to dry the za’tar in direct sunlight for too long. This will burn the leaves.
Selecting
Select the za’tar, take out the stems and clean from debris.
Grinding
In the past, the za’tar was reduced to a fine powder by grinding the dried plant with the hands. It was then pounded in a stone mortar. Today, it is easier to take the za’tar to a mill and have it grinded to a fine powder.
Mixing
Blend the ground za’tar, the sumac, the sesame seeds, and the salt together.
Storing
Store the za’tar mixture in airtight containers with a couple of bay leaves to keep out insects. It should stay fresh for a year.

MIXTURE FOR MAN'OUSHÉ
1 kg (2lb 2oz - 7 ½ cups) of ground za’tar
225g (½ lb - 1½ cups) of sesame seeds (uncooked)
400g (1 ½ lb - 3 cups) of ground sumac
50g (2oz - ½ cup) of salt


MIXTURE FOR DIPPING
1kg (2lb - 7 ½ cups) of ground za’tar
225g (½ lb- 1½ cups) of sesame seeds (toasted)
400g (1½ lb - 3 cups) of ground sumac
50g (2oz - ½ cup) of salt

So now all you have to do is add some oil to the mixture. For baking man'oushe, use a mixture of olive and vegetable oil so as to keep the pie light. For dipping, use the best olive oil you can find.

When you try it, send your comments I would love to hear about your experiences.