Freshly dried herbs always give the best flavours but carefully stored dried herbs work great too. This recipe is highly customizable! Add more sumac for a more citrusy flavour. Add marjoram for sweetness. Some people like using whole sesame seeds but you can also grind them. The entire ball is in your culinary court!
3 Tbsp ground sumac
2 Tbsp sesame seeds
2 Tbsp dried thyme
1 Tbsp dried oregano
1 Tbsp marjoram (optional)
3/4 salt
Makes about 1/2 cup
In a dry, oil-free skillet over medium-high heat toast the sesame seeds for about 1 - 2 minutes until they begin to brown and smell fragrant. Immediately scrape into a bowl so they do not continue to cook. Cool completely. If you prefer to grind your sesame seeds, do that and then move on to step 2.
Place the sesame seeds and he rest of the ingredients in a small bowl. Mix well. Store in an airtight container or ziplock bag. Store at room temperature and use within a week for best flavour.
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