Israeli Everything Spice

My take on this new shake-it-on staple includes dried lemon peel, za’atar, sumac, dried red pepper flakes, and a bunch of different whole seeds, which lend Middle Eastern intrigue to whatever they touch. I use this spice mix on the outside of my bagel-ish bread (this page), but it’s great wherever a little Everything is required—Israeli cottage cheese being my favorite.

Makes ⅔ cup

Active Time: 10 minutes

Total Time: 10 minutes

2 tablespoons minced dried onion

2 tablespoons minced dried garlic

2 tablespoons raw white sesame seeds

1 tablespoon za’atar

2 teaspoons nigella seeds or black sesame seeds

2 teaspoons finely grated dried lemon zest*

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1 teaspoon Maldon sea salt or kosher salt

½ teaspoon dried red pepper flakes

In a small, dry skillet over medium heat, toast the minced onion, garlic, and sesame seeds, stirring often, until toasty and golden, 3 to 4 minutes. Transfer to a small bowl, cool slightly, then add the za’atar, nigella seeds, lemon zest, cumin and caraway seeds, salt, and red pepper flakes. Store in an airtight container for up to 1 month.

*To make the dried lemon zest, use a wand-style Microplane grater (see Shopping Guide) to finely zest a lemon onto a plate. Microwave for 90 seconds, or let the lemon zest dry, uncovered, stirring every 3 to 4 hours until completely dry, 12 hours. Store in a sealed glass jar for up to 1 year.