Go visit Scarlett's place to find out what this is. Amazing photo found here
Thinking about this herb makes me think of chicken noodle soup -- my great grandmother's fat egg noodles combined in a chicken soup with my herb-flavored broth. Makes me think of a cold, cozy evening being fed......and the bliss of walking into his warm kitchen and seeing homemade noodles drying on the counter. The very thought of a man who fearlessly delves into making fresh pasta -- rolls his own dough and has it cut and drying before I even arrive.....whew, it's getting hot in here.
But at the moment, I'm craving something exotic. Herbed olives, Nan bread dipped in fragrant olive oil, spiced meat roasted over open flames. Makes me want a warm evening under the full buck moon (July 7!) on a pile of pillows in a rooftop garden. High above an ancient city. Candles and torches illuminating our dreams, secrets revealed in whispers and sighs.
This magical mixture will take me there.
Zahtar - Mid Eastern Spice
25 g (1 oz) ground sumac
25 g (1 oz) powdered dried thyme
An aromatic mixture from North Africa, which is also found in Turkey and Jordan. It is sprinkled on meatballs or vegetables, and used as a dip. It can be mixed to a paste with olive oil and spread on bread before baking.
Dry roast the sesame seeds over a medium heat for a few minutes, stirring frequently. Allow to cool, then mix with the sumac and thyme. Stored in an airtight jar, the blend will keep for 3-4 months.