Za'atar
Also called zaatar, Middle Eastern thyme blend
A Middle Eastern blend of dried wild thyme or similar herbs, tart sumac, toasted sesame seeds and salt. It tastes herbal, tangy and nutty.
Za'atar is a Levantine blend of dried wild thyme or similar herbs, tart sumac, toasted sesame seeds and salt. The word also names the wild herb itself. It tastes herbal, tangy and toasty, with earthy depth, a citrusy lift from sumac and a nutty crunch.
Cooks love it as an all-in-one finishing sprinkle. Mixed with olive oil it becomes the topping for manakish flatbread, and it brightens eggs, labneh, roast chicken, salads and vegetables in seconds.
Flavor profile
Aroma: herbal, tangy, toasty sesame
Good to know
Origin: Levant
Forms: dried blend
Season: Available year-round as a dried blend; wild thyme is gathered in spring and early summer.
Nutrition: Used in sprinkles, so it adds flavour rather than much nutrition; it contains sesame, a common allergen.
Storage: Keep za'atar in an airtight jar in a cool, dark cupboard. It tastes best within about 6 months, while the herbs are fragrant and the sesame is fresh. After that the aroma fades, and the sesame can turn rancid, giving a stale, bitter smell; that is the sign to replace it. Freezing in a sealed jar helps it last longer if you buy a big bag.
How to use za'atar
Mix With Olive Oil
Stir it into olive oil to make a spread and brush it on flatbread before baking, as in Lebanese manakish.
Sprinkle Last
Dust it over eggs, labneh, roasted vegetables or yogurt. The aroma is strongest when it has not cooked long.
The science of za'atar
- The herb part, usually wild thyme, oregano or marjoram, carries thymol and carvacrol. These aromatic phenols give za'atar its warm, slightly medicinal herbal bite.
- Sumac adds malic and citric acids, so the blend tastes tangy without any liquid. That dry sourness brightens fatty foods like lamb, cheese and olive oil.
- Toasted sesame seeds bring nutty, roasty notes from the Maillard reaction during toasting, plus oils that carry the herb aromas.
- Thymol and the sesame's toasted aromas are volatile and fade with long cooking. That is why za'atar is best sprinkled at the end, or baked only briefly on flatbread under a coat of oil.
- Mixing za'atar with olive oil helps the fat-soluble herb compounds dissolve and spread, so the flavour coats bread or meat evenly.
How to choose za'atar
Look for a green-brown blend with visible sesame seeds and red flecks of sumac, and a strong herbal smell. Blends vary by region and brand; some include cumin, coriander or marjoram. Check the salt level on the label so you can season the dish accordingly.
Substitutes for za'atar
| Swap | Amount | What changes |
|---|---|---|
| Dried thyme + sumac + sesame seeds + salt | 2 tsp thyme + 1 tsp sumac + 1 tsp sesame + pinch salt per 4 tsp | A quick homemade blend; toast the sesame first. |
| Dried oregano + lemon zest + sesame | 1:1 | Gets the herb and citrus notes when you have no sumac. |
| Dukkah | 1:1 | Another Middle Eastern sprinkle; nuttier and less tangy. |
| Herbes de Provence + a squeeze of lemon | use three quarters as much | Herbal and floral, but missing the sesame crunch. |
What goes with za'atar
- Olive oil. Olive oil carries za'atar's herbs and spreads it on flatbread.
- Bread. Za'atar and olive oil on flatbread make Lebanese manakish.
- Yogurt. Yogurt's cool tang sets off za'atar's herbal, nutty flavor.
- Feta. Salty feta and za'atar's tangy herbs suit salads and baked dishes.
- Tomato. Tomato's juicy sweetness is a classic partner to za'atar's herbal tang.
- Cucumber. Cool cucumber and za'atar's tang make a fresh salad.
- Egg. Za'atar sprinkled over eggs adds herbs, tang and nutty crunch.
- Chicken thigh. Za'atar rubs flavor chicken thighs and crisp the skin.
- Lamb Shoulder. Za'atar's herbal tang suits lamb's rich flavor.
- Lemon. Lemon juice adds acid to za'atar rubs and dressings.
Mistakes to avoid
- Salting before tasting. Most blends already contain salt.
- Cooking it for a long time, which dulls its bright, tangy edge.
Ideas for tonight
- Za'atar flatbread with olive oil
- Roast chicken rubbed with za'atar and lemon
- Yogurt dip topped with za'atar and olive oil
Za'atar: questions
What is za'atar made of?
Za'atar is usually dried wild thyme or a mix of thyme, oregano and marjoram, plus ground sumac, toasted sesame seeds and salt. Recipes vary from family to family and country to country.
What does za'atar taste like?
It tastes herbal and earthy like thyme, tangy and lemony from sumac, and nutty from toasted sesame, with a salty finish. It is bright rather than spicy-hot.
How do you use za'atar?
Mix it with olive oil and spread it on flatbread before baking, sprinkle it over eggs, hummus, labneh and salads, or rub it on chicken and vegetables before roasting with a final pinch on top.
Can I cook with za'atar?
Yes, but its herb and sesame aromas fade with long heat. Bake it briefly on bread at around 220°C (425°F), or use some in a rub and add more after cooking for the freshest flavour.
Is za'atar the same as thyme?
Not exactly. Za'atar is also the Arabic name for a wild herb in the thyme and oregano family, but the spice you buy is a blend that adds sumac, sesame and salt.
Does za'atar go bad?
It does not spoil quickly, but the herbs lose aroma and the sesame can go rancid after 6–12 months. If it smells dusty or bitter, replace it.
What goes well with za'atar?
Za'atar pairs best with olive oil, bread, yogurt, feta, tomato. Olive oil carries za'atar's herbs and spreads it on flatbread.
How do you use za'atar in cooking?
Mix With Olive Oil: stir it into olive oil to make a spread and brush it on flatbread before baking, as in Lebanese manakish.
How should you store za'atar?
Keep in an airtight jar away from light and heat. Use within about six months for the best aroma.
What is the most common mistake with za'atar?
Salting before tasting. Most blends already contain salt.
Sumac
Thyme
Sesame Seed
Olive oil
Bread
Yogurt
Feta
Chicken thigh