Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Za'atar is a mix of dried herbs like hissop and sesame seeds and used on EVERYTHING...salad, labneh (drained yogurt cheese) and seeded bread with olive oil. The mixture is as varied as the people making it and while visiting Israel, I saw one vendor use hyssop in his za'atar while another added thyme. One used sumac, another added winter savory and no matter which one I tried, they were all incredibly delicious.
Makes about 1/2 cup of za'atar.
3 Tbs. dried thyme1 Tbs. lightly toasted sesame seeds1 Tbs. ground sumac1/2 tsp. dried oregano or marjoram1/4 tsp. kosher salt
Put dried thyme, lightly toasted sesame seeds, ground sumac, dried oregano or marjoram, and kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible.Store in a cool, dark place for up to six months.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!