In September we harvested the sumac and stored it in our drying racks. We’ve been processing the tiny berries and now we are finalizing the mix.
In addition to sumac, our recipe uses thyme, marjoram and oregano, all grown at Lucky Dog. It also uses roasted sesame seed and sea salt that we source responsibly. We use several kinds of oregano in the mix including one actually called Za’atar. It has a particularly bright taste and I like how the leaves turn almost silver when dry. Unlike the other oreganos we grow, the Za’atar needs to be planted every year because it is not hardy enough for our zone. The same is true for marjoram, but they both sure like our long New York summer days.
Here are some ways to use the Za’atar:
Za’atar on Flatbread
Za’atar with Yogurt