خلطة الزعتر الأحمر

Toast pumpkin seeds, cumin, dry coriander, fennel and caraway seeds in a dry skillet over medium heat for 7-8 minutes, stirring constantly until fragrant

We remove the mixture from the heat and let it cool completely.

We grind the salted chickpeas (qudameh) roughly using a food processor or spice grinder.

We lightly toast the ground chickpeas in a dry skillet over low heat until they gain a slight golden color, then set them aside to cool.

We grind the thyme

In a large mixing bowl, we combine the wild thyme, sumac, citric acid, salt, sugar, chili powder, and shredded coconut (if using).

We add the toasted ground chickpeas to the mixture and stir to combine.

We add the roasted sesame seeds last and mix all ingredients thoroughly until evenly blended.

We store the za’atar in an airtight glass jar in a cool, dry place to maintain freshness and flavor.