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Za'atar
from Daring Gourmet
2 1/2 tablespoons white hulled sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons ground sumac
2 tablespoons dried thyme
1 tablespoon dried oregano
1 tablespoon dried marjoram
1 teaspoon dried savory (optional but recommended)
1 teaspoon sea salt
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Baharat
from daringgourmet.com
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
1.5 tablespoons paprika
1 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Toast and grind
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Dukkah
from Cookie & Kate
1/2 cup walnuts
1/2 cup almonds or hazelnuts
2 tablespoons sesame seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground allspice
1/2 teaspoon fine sea salt
1.5 tsp ground black pepper
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Zhoug sauce (Spicy Cilantro Sauce)
from Cookie & Kate
4 medium cloves garlic, roughly chopped
2 packed cups fresh cilantro
4 medium jalapeņos
1 teaspoon fine sea salt
1 teaspoon ground cardamom
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 cup extra-virgin olive oil
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Shatta Sauce (Middle Eastern Hot Sauce)
from Cookie & Kate
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1/4 cup raw walnuts or pepitas
4 cloves garlic
1 1/4 teaspoons fine sea salt (scale back to 1 teaspoon if using regular table salt)
1 teaspoon ground cumin
10 twists of freshly ground black pepper
1 teaspoon sherry vinegar
8 ounces fresh jalapeņo peppers (about 6 medium-to-large), sliced into 1" chunks
1/3 cup extra-virgin olive oil
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Tahini Sauce
from Cookie & Kate
4 medium-to-large cloves garlic, pressed or minced
1/4 cup lemon juice
1/2 cup tahini
1/2 teaspoon fine sea salt
Pinch of ground cumin
6 tablespoons ice water, more as needed
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