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Zaatar's oven Zaatar mix

Eli Alperowicz, chef and part owner of Zaatar's Oven, in Brookline's Coolidge Corner, uses this spice mix in many ways. He sprinkles it on bread dough that's been brushed with olive oil and then bakes it; he rubs it on chicken or fish before grilling; he tosses it with sauteed vegetables and boiled potatoes; and he dredges oil-coated chunks of feta in it. His favorite use is to add a little to a vinaigrette, made of 3 parts olive oil and 1 part lemon juice, along with crushed garlic, lots of chopped parsley, and salt and pepper. If you don't want to make your own zaatar mix, you can buy it at his shop or in any of the Middle Eastern stores listed
1 cup sumac (preferably dark)

2 cups roasted, ground sesame seeds

1/2 cup dried ground thyme

2 tablespoons dried leaf oregano

2 tablespoons dried leaf marjoram

2 tablespoons dried leaf savory

1 tablespoon salt, or to taste (optional)

Mix all the ingredients together except the salt (some sumac is salty; also, you may not want the salt for some zaatar uses). Taste carefully and add the salt if desired. Keep the zaatar mix in a tightly closed jar (the sesame seeds will last 6 months maximum); it will stay fresher in the refrigerator or freezer than at room temperature.

Makes about 4 cups.