This lovely-tasting herb blend is common throughout the Middle East, most often mixed with quality olive oil to dip bread into. I like a bit of it in the oil I encircle my hummus with. It is also sprinkled on roasted or grilled chicken, grilled fish, or grilled lamb. I have even used it myself over roasted root vegetables like carrots and parsnips! We love the earthy herb flavor profile.
It is all herbs and spices, with some toasted sesame seeds, so it does have carbs, but not many, plus herbs are so good for you. I put no salt in mine, but you can add a bit if you like. This recipe is suitable once you reach the nuts and seeds rung of the Atkins carb re-introduction ladder. Keto, Primal and Paleo followers can also enjoy this flavorful condiment.
1 tsp. dried marjoram
2 T. dried oregano leaves
3 T. sumac
1 T. toasted sesame seeds
2 T. dried thyme leaves
½ tsp. Aleppo pepper (optional)
2 tsp. onion powder
Optional: ¼ tsp. sea salt
DIRECTIONS: Toast sesame seeds over medium-high heat in a non-stick skillet or in your oven. Watch them closely to not over brown. Remove and pour them onto a paper plate or into a jar (that has a lid). Add all remaining ingredients and stir/shake well. Store in a lidded jar in your spice rack. Will keep as long as the sesame seeds keep, or about a month or so. Add ¼ c. extra virgin olive oil for a pita bread dip or to use on hummus. If using on grilled/roasted meats, coat meat surface with olive oil and sprinkle on 1 T. of the spice mixture and cook meat as usual until properly done.
NUTRITIONAL INFO: Makes about ½ cup, or 8 tablespoons. 1 T. contains (spice only, oil not included):
26 cals, 1.51g fat, 3.07g carbs, 1.68g fiber, 1.39g NET CARBS, 0.98g protein, 350 mg sodium (salt can be omitted and added at table).