Prep 5 mins
Cook 5 mins
An aromatic mixture from North Africa, also found in Turkey and Jordan. The recipe is from Jill Norman's "The Complete Book of Spices". It is sprinkled on meatballs or vegetables, and can also 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, and then mix with the sumac and thyme.
- Stored in an airtight jar, the blend will keep for 3-4 months.