To make za'atar, rub three tablespoons of dried thyme (or a thyme and oregano mix) fine, and stir in two tablespoons of toasted sesame seeds, one tablespoon of ground sumac, and half a teaspoon of salt. Eat it the traditional way: a saucer of olive oil, a saucer of za'atar, and bread to drag through both.
What is za'atar?
Za'atar is both a plant and the blend named for it. The plant is a wild herb of the hyssop family that grows across the Levant, close kin to thyme and oregano, and the blend surrounds its dried leaves with ground sumac for a lemony sourness, toasted sesame for nut and crunch, and salt. Outside the region, a mix of dried thyme and oregano stands in for the wild herb honorably.
What makes za'atar different from a spice-rack herb blend is that it is eaten as food, not just seasoning. The oldest use is breakfast: flatbread dipped in olive oil and then into the blend, or man'oushe, dough spread with za'atar and oil and baked. From there it falls on labneh, eggs, roasted vegetables, chicken, and salads, anywhere fat and bread are already present.
What goes in za'atar?
- ·3 tbsp dried thyme (or 2 tbsp thyme + 1 tbsp dried oregano)
- ·2 tbsp sesame seeds, toasted golden
- ·1 tbsp ground sumac
- ·1/2 tsp salt
- ·Optional: 1/2 tsp dried marjoram, for a softer, rounder herb note
Three parts herb, two parts sesame, one part sumac. Families and spice shops argue this ratio endlessly, sumac-heavy blends are tarter and darker red, sesame-heavy blends are richer. Mix a batch, eat it with oil and bread, and adjust the next one.
How do you make za'atar?
- Toast the sesame seeds in a dry pan until golden and nutty, then cool completely.
- Rub the dried thyme between your palms or pulse it briefly, it should be fine but not powdered.
- Stir the herb, sesame, sumac, and salt together.
- Jar it sealed, out of the light. Best within three months, the sesame is the first thing to fade.
- Serve with olive oil and warm bread, or rain it over labneh, eggs, and roasted vegetables.
What should you know before making za'atar?
- Toast the sesame properly. Pale raw seeds contribute nothing, golden ones carry half the blend.
- Za'atar plus olive oil is a ten-second sauce: brush it on chicken before roasting, on flatbread before baking, on halloumi before searing.
- The sumac is not optional. Its sour note is what separates za'atar from a jar of Italian herbs with seeds in it.
Where did za'atar come from?
The za'atar herb has been gathered wild in the hills of the Levant since antiquity, and the blend of its dried leaves with sumac and sesame is a foundation of the region's table, from Lebanon and Syria through Palestine and Jordan. Every family and spice merchant keeps a proportion of their own, and the argument over whose is correct is part of the tradition.
What can you make from za'atar?
Common questions.
What is za'atar made of?
Dried za'atar herb, or thyme and oregano standing in for it, plus ground sumac, toasted sesame seeds, and salt. Some blends add marjoram or savory. The herb, the sour sumac, and the sesame are the three pillars.
What do you eat za'atar with?
Classically, olive oil and flatbread at breakfast, and baked onto man'oushe. Beyond that: over labneh or thick yogurt, fried or scrambled eggs, roasted vegetables, chicken, fish, and salads. If olive oil is present, za'atar has a job.
What can I substitute for sumac in za'atar?
Nothing replaces it exactly, sumac is the tart berry note that defines the blend. In a pinch, a little finely grated lemon zest supplies acidity, but it is a patch, not a substitute. Sumac is worth the single purchase.