Skip to main content

Peter Power/The Globe and Mail

Za'atar, a Middle Eastern spice blend of oregano, sumac and sesame seeds, makes a deliciously savoury poshcorn. Crumbly feta is the perfect topping to add a bold hit of flavour without making the corn soggy.

Servings: 8 to 10 cups


3 tbsp vegetable oil

1/2 cup popcorn

1/4 cup extra virgin olive oil

4 tsp za’atar

1/2 tsp coarse salt

1 tbsp crumbled feta

1 tbsp coarsely chopped fresh oregano leaves


In a large saucepan, heat vegetable oil and a single popcorn kernel over medium high, shaking now and then until kernel pops. Add remaining kernels and cook, shaking and agitating until popping subsides. Remove from heat and transfer to a large bowl.

In a small saucepan, combine olive oil and za’atar and heat until sizzling (about 1 minute). Drizzle over popped corn, mixing well to distribute. Toss with salt and sprinkle with crumbed feta and fresh oregano.