- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 pod star anise
- 1 pinch red pepper flakes
- 1 tablespoon + ¼ teaspoon salt, divided
- 2 bay leaves
- 2 cloves garlic, coarsely chopped
- ¼ cup sugar
- 1 cup white vinegar
- 3 cups water
- 3 bunches radishes
- 1 tablespoon vegetable or coconut oil
- 1 tablespoon unsalted butter
- 3 tablespoons fresh thyme, minced
- 3 tablespoons sesame seeds, toasted
- 1½ tablespoons fresh oregano, minced
- 1½ tablespoons fresh marjoram, minced
- 1½ tablespoons sumac
- 1½ teaspoons mild Aleppo pepper
Bring peppercorns, coriander, star anise, red pepper flakes, 1 tablespoon salt, garlic, sugar, white vinegar and water to a boil in a large saucepan. Meanwhile, wash radishes. Remove and discard stems and any bruised leaves. Rinse and coarsely chop remaining leaves. Halve each radish. Remove brine from heat. Add radishes to the brine, reserving greens to the side. Allow the radishes in brine to cool on the stove, about 20 minutes. Strain radishes (brine can be refrigerated and reserved for another use), and pat dry.
Heat large frying pan on medium. Once hot, add oil and butter. Place the radishes in the pan. Cook about five minutes, stirring occasionally, until the radishes begin to brown at their edges. Add greens and sauté quickly until warmed through. Remove from heat and toss with some of the remaining 1/4 teaspoon of salt and za’atar, to taste.
Combine all ingredients. Use at your discretion. Za’atar can be stored in an airtight container in the refrigerator for three to five days.