Za’atar Spiced Almonds
By Ana Sortun & Maura Kilpatrick
These boldly spiced sliced almonds are used in a couple of different recipes in Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe. I love to snack on them. The spice and saltiness is addictive but they also make a great accompaniment to a cheese plate.
Za'atar Spiced Almonds
- 2 cups sliced natural (skin-on) raw almonds
- 2 tablespoons extra-virgin olive oil
- 1/2 cup za’atar
- 1 tablespoon sumac
- Grated zest of 2 lemons
- 2 teaspoons fleur de sel or kosher salt
- 1 tablespoon toasted sesame seeds
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Toss the almonds and olive oil in large bowl, coating the almonds well. Spread on the prepared baking sheet and bake until lightly toasted, about 10 minutes. Remove the almonds from the oven and let cool for 15 minutes; they should still be a little warm.
Combine the za’atar, sumac, lemon zest, salt, and sesame seeds in a bowl. Add the almonds and toss with a rubber spatula to coat completely.
Spread out on the baking sheet to cool completely. Store in an airtight container for up to 2 weeks.
Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2016 Kristin Teig.