Lebanese NUT twist with za’atar or sumac

 Here’s a flavorful Lebanese-inspired nut mix with za’atar, sumac, and olive oil—savory, tangy, and perfect with cold beer or as part of a mezze board.

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🇱🇧🥜 Lebanese Spiced Nuts with Za’atar & Sumac

📝 Ingredients:

• 2 cups mixed nuts (almonds, cashews, walnuts, pistachios—unsalted preferred)

• 1½ tbsp olive oil

• 1 tbsp za’atar

• 1 tsp sumac

• ½ tsp salt (adjust if your nuts are salted)

• ¼ tsp black pepper

• Optional: ¼ tsp Aleppo pepper or chili flakes for mild heat

• Optional: 1 tsp pomegranate molasses (adds a tangy-sweet twist)

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👩‍🍳 Instructions:

1. Preheat oven to 160°C (320°F). Line a baking sheet with parchment.

2. In a bowl, mix the olive oil, za’atar, sumac, salt, pepper, and optional chili or molasses.

3. Add the nuts and toss until well coated.

4. Spread on the baking sheet in a single layer.

5. Roast for 12–15 minutes, stirring halfway. Watch closely so they don’t burn—especially pistachios.

6. Let them cool completely. The spices will stick better as they cool.

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🍋 Optional Garnish After Roasting:

• Sprinkle extra sumac or a touch more za’atar for brightness and aroma.

• Add a few roasted chickpeas or toasted sesame seeds for extra crunch.

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🍻 Serving Suggestion:

• Pair with lager, wheat beer, or arak.

• Serve as part of a mezze spread with olives, labneh, and flatbread.