If using the za’atar in a wet recipe, like the yoghurt, bread topping or marinade, then lemon juice will do perfectly. If you can get hold of dried lemon peel, just pound it along when making Za’atar or blitz it in a spice mill first. Sumac Substitute Lemon juice and or lemon In the UK, it’s widely available now in major supermarkets, you should always be able to find it in Middle Eastern shops. Sumac is a deep red coloured Middle Eastern spice from the ground berries of the bush with the same name. When it’s pounded from whole, it can stand out a bit more than I like, but it really is a matter of preference. I prefer using ground cumin in my za’atar because it remains in the background and blends beautifully. I toast the cumin, let it cool, grind it in a coffee or spice mill and store in an airtight container until needed. In the video, you’ll see me using pre ground cumin. Za’atar, Lebanese Spice Mix Za’atar Ingredients and Method Cumin In the Lebanon, one of the most popular ways of using this aromatic blend is to mix it with olive oil and top a type of flatbread called Man’oushe (plural Manakeesh, Manaqish) with it before baking it in an oven or on a saj (a domed oven). In the same vein, use it to add an exotic and sexy twist to your favourite dip, be it hummus, soured cream or anything else that takes your fancy.
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