za’atar popcorn.

Here’s an advantage to hunting for the coriander seeds in the back of the spice cabinet: becoming reacquainted with the za’atar.

I try not to keep too many underused spices in my cabinet. They go bad for one thing. And they take up too much room for another. More on all that tomorrow.

The point of today’s post is a simple PSA. Put za’atar on it. Your popcorn, that is. Or anything else you want to taste good.

Me personally, I’m on a popcorn kick lately. I get late-night—9:00 pm—cravings for a little something crunchy and before I know it I’m firing up the stove and setting a few kernals to pop.

I still swear by the stovetop variety that I first wrote about six years ago and which I’ve since mastered.

Here’s the basic approach:

+ Heat a tablespoon or two of oil (coconut or canola preferably) with three kernals of corn.
+ Once the three kernals pop, add another 1/3 of a cup or so to the hot oil.
+ Cover.
+ Shake.
+ Remove from the heat after the loudest flurry of popping has subsided.

Lately I’ve been seasoning the end result with a little sea salt and a healthy sprinkle of za’atar. I get my za’atar from Middle Eastern grocery store in our neighborhood. The basic recipe is a mixture of spices: thyme, oregano, marjoram, sesame seeds and salt. Heidi Swanson has a recipe on her blog that includes sumac in case you you’re interested in making your own.

However you get it, sprinkle a little on your popcorn and snack happy.

And you? Snacking PSAs to share?