Cumin, za’atar and sumac butter

Cumin, za’atar and sumac butter
  • Time icon Hands-on time 10 min.

Whizz up aromatic flavoured butter, flecked with cumin, sumac and spice, then use on roasted veg, grilled meat or drizzle over homous.

For a taste of Mexico, try smoked chilli and lime butter.

Nutrition: Approx per 10g disc

Calories
74kcals
Fat
8.2g (5.2g saturated)
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0g
Salt
0.2g
Calories
74kcals
Fat
8.2g (5.2g saturated)
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0g
Salt
0.2g

Ingredients

  • 250g block unsalted butter (room temperature)
  • 1 tbsp cumin seeds
  • 1 tbsp aleppo pepper flakes (optional)
  • 2 tbsp za’atar
  • ½ tbsp sumac
  • 1 tsp salt

Method

  1. Roughly dice the butter before you begin mixing it with the other ingredients to ensure an even distribution of the flavourings.
  2. Put a quarter of the softened butter in a small frying pan over a medium heat and, as soon as it begins to foam, add the seeds, aleppo pepper flakes (if using) and za’atar. Cook for 1-2 minutes until fragrant and the cumin seeds have darkened slightly.
  3. Leave to cool, then tip the spiced butter mixture into the remaining softened butter, then add the sumac and 1 tsp salt.
  4. To mix, you can either use a stand mixer with a paddle attachment to beat the butter and ingredients together (this gives a coarser finish, flecked with spices). Or pop everything in a food processor to whizz all the ingredients into a smooth butter,  or stir ingredients into the butter with a wooden spoon (make sure your butter is super-soft to save on elbow grease).
  5. Once your spiced butter is evenly mixed and tastes the way you want it to, it’s ready to use. Or wrap and freeze it, ready to be used whenever a dish needs something extra. Shape the softened butter into a sausage on a sheet of cling film, then wrap it up tightly, securing both ends by twisting or tying a knot. Put it in the freezer, where it will keep for up to 3 months. Whenever you need an instant hit of flavoured buttery goodness, slice off a thick coin or two from frozen, depending on how much you need, then rewrap and return the log to the freezer. Let the coins thaw for 20 minutes at room temperature or put straight in a hot pan to melt and baste whatever you’re cooking.

delicious. tips

  1. Use it to… infuse roasted or barbecued vegetables with Middle Eastern aromatics, or drizzle it over houmous instead of olive oil.

Recipe By

Tom Shingler

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Recipes that make the most of butter

Seaweed and miso butter

Umami-rich seaweed butter with miso will elevate your cooking to...

Save recipe icon Save recipe icon Save recipe

Sweetcorn recipes

Corn on the cob with cheese and chilli butter

Barbecued corn on the cob meets melty cheese and chilli...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Turkish-style poached eggs with yogurt and chilli butter

Classic poached eggs are brought to life here by the...

Save recipe icon Save recipe icon Save recipe

Vegetarian brunch recipes

Turkish menemen with sumac yogurt

This baked eggs recipe is all about the spice! The...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.