Za'atar - Lebanese

Za'atar is common throughout the Middle East and Africa, from Morocco to Armenia to Turkey. Though the recipes vary from region to region, it always refers to a blend of sumac, sesame seed and various herbs. Ours is a Lebanese za'atar that pairs well with meat, fish, veggies and flat bread. To make a pungent and tangy marinade or baste, mix za'atar with your favorite olive oil and let stand for a few days. You can also make a quick appetizer by spreading a mixture of za'atar and oil (or butter) on toast then top with feta cheese and broil until golden brown.

Ingredients: white sesame seed, ground sumac, marjoram, thyme.

Spices and herbs should be stored away from light, heat and moisture. However, storing spices in the refrigerator or freezer may actually shorten their shelf life and they risk picking up other food odors. In general, whole spices have a longer shelf life than ground spices. Depending on the spice and how well it is stored, a good rule of thumb is six months to a year for powdered spices and longer for whole spices and seeds. The best way to determine if your spices or herbs are still fresh is to close your eyes and sniff – if you cannot immediately tell what the herb or spice is, toss it!