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Homemade za'atar for Full GAPS with prepared sesame seeds in a glass jar and bowl

Homemade Za’atar for Full GAPS with Prepared Sesame

A dry Full GAPS za’atar blend with sumac, marjoram, thyme, oregano, properly prepared sesame, mineral salt, black pepper, and optional cumin.
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Prep Time 15 minutes
Servings: 1.25 cups
Course: Condiment
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 c. ground sumac
  • 3 tbsp dried marjoram
  • 3 tbsp dried thyme
  • 2 tbsp raw white sesame seeds measure before soaking; use the full sprouted and dried yield
  • 2 tbsp dried oregano
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp ground cumin optional
  • warm filtered water and a small pinch sea salt for soaking the sesame

Equipment

  • Small glass or ceramic soaking bowl
  • Fine-mesh stainless-steel strainer
  • Glass sprouting jar
  • Stainless-steel sheet pan
  • Stainless measuring cups and spoons
  • Small glass mixing bowl
  • Stainless spoon
  • Airtight glass storage jar

Method
 

  1. Measure the raw dry sesame. Put it in a glass or ceramic bowl, cover by about 2 inches with warm filtered water, add a small pinch sea salt, cover, and soak 12 to 24 hours.
    Two tablespoons raw white sesame seeds soaking under warm water for Full GAPS za'atar
  2. Drain through a fine-mesh stainless strainer, rinse, and transfer to a clean sprouting jar.
  3. Keep the seeds moist, rinsing and draining daily, until tiny shoots appear, about 2 to 3 days.
  4. Spread the sprouted sesame thinly on a stainless sheet pan and dry at the lowest oven setting until completely dry, loose, and free-flowing. Cool fully.
    Fully dried sprouted sesame seeds loose on a stainless sheet pan for homemade za'atar
  5. Combine the sumac, marjoram, thyme, full prepared sesame yield, oregano, sea salt, black pepper, and optional cumin in a dry glass bowl.
  6. Stir from the bottom until the pale sesame and dark herbs are evenly distributed through the red-purple sumac and no soft clumps remain.
  7. Measure 1/4 cup for the Middle Eastern beef stew.
  8. Transfer the remaining za’atar to an airtight glass jar and store in a cool, dark pantry with a clean dry spoon.

Notes

  • Full GAPS: Use after properly prepared sesame seeds are introduced and tolerated.
  • Sesame: Measure 2 tablespoons raw, then soak 12–24 hours, sprout 2–3 days, dry completely, and use the full yield.
  • No toasting: Keep the prepared sesame unroasted.
  • Stew portion: Measure 1/4 cup for the matching beef stew.
  • Scaling: At 2x, double every measured ingredient and prepare 4 tablespoons raw sesame before mixing.

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