Za’atar
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:⅓ cup
- 1tablespoon/9 grams sesame seeds, preferably unhulled
- 3tablespoons/5 grams dried za’atar (see Note)
- 1tablespoon/10 grams crushed or ground sumac
- ¼teaspoon fine sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
44 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
- Step 2
Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za’atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.
Tip
- If you don’t have dried za’atar, use a combination of 2 tablespoons/3 grams dried marjoram, 1 tablespoons/2 grams dried thyme and 2 tablespoons/6 grams dried oregano.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
CJM
I have yet to taste a full flavored za’atar that is not from Lebanon - which may or may not use Jordanian thyme. The true test is to make manaheesh: za’atar plus olive oil in a runny consistency spread over a soft pizza-like dough. Feel free to play with other herbs and flavors, but it won’t really be za’atar. I prefer the Lebanese staple - the best breakfast on the planet.
Aylish
Nobody has commented that this recipe for za'atar calls for za'atar as one of its ingredients. Where to begin?
Mary Lou Soffa
Love za’atar! My blend is thyme, sumac, lemon zest and sesame seed. Wonderful on almost everything.
Chef Agostino
using za’atar as an ingredient in making za’atar is akin to using the word condescending to define condescension, no?
Paulo
If this clears up any confusion. There is Za'atar the seasoning blend, and there is Za'atar the plant used in the seasoning blend. If you don't have Za'atar (the plant), see the tip to simulate the Za'atar (the plant) flavor profile.
Bill
I was introduced to za'atar by a friend from Jordan during my college years in the late 70s-early 80s. It was virtually unknown here back them. I loved it so much that my friend shipped za'atar to me for years. Today I grow Origanum syriacum and other traditional za'atar herbs in my own garden in SoCal and make my own. Mixes vary from country to country and person to person. Favorite ways to eat za'atar include dipping pita bread (khobz) in either olive oil or labneh first, then in za'atar.
Deb Amlen
For those wondering about using za'atar as an ingredient to make za'atar, it's actually the name of the plant, which is a type of wild thyme grown in the Middle East.
Marlette
Always happy to find info on what I should do with a spice/herb blend that I don't know what to do with.. I recently bought a rather pricey Za'atar and then promptly lost the recipe I was going to use it in. Since my hubby has gotten rather picky lately, I didn't want to "mess around" with something I know he already likes for fear he'll decide it's off his list! As for lemon zest,I have dried in a warm oven & put it in a small jar and froze it, or freeze as is, in tsp amts & bag it.
vaughan
Penzey's has a simple bright za’atar. Love it.
Gus K
I agree the Lebanese Za'atar is the best, you can also try Za’atar from Aleppo, Syria. It is unfortunate that most commercial Za'atar has wheat added to bulk it up, what a shame. I am from Lebanon and make manaheesh using Nan bread, it comes out real good much better than pizza dough.
LCS
Copious amount of dried za'atar, scant salt, plenty of fresh black pepper as a dry rub on chicken. Overnight the rubbed chicken, then roast or smoke the next day. I prefer to smoke over wood, but also great if roasted in the oven. For those who add a fat to such an item, a light olive oil (floral notes) and splash of lemon juice mix wouldn't go amiss. (I put two lemons in beside the chicken to squeeze roasted juice on to serve.
PBW
Kalustyan's has four different versions: Israeli, Lebanese, Aleppo (Syrian), Jordanian. The Israeli and Lebanese are the closest to this recipe.
Jutta
I love za'atar. I use it to make manooshe-style pita triangles (light on za'atar and olive oil in nonstick pan on stovetop) for serving with hummus, sprinkling on my hummus with a drizzle of olive oil, on my cream cheese topped bagel or celery boats even simply over plain Greek yogurt, labneh or cottage cheese with a drizzle of olive oil and a sprinkle of salt for a fast, delicious, healthy savory snack.
Erica Pascal
Zatar in lentil soup. To die for
Benay
To anyone confused, za'atar refers to an herb, wild thyme, but also a mixture that is found in the above recipe. It is an Arabic mixture of ingredients used n Arabic recipes, a few mentioned below. I have za'atar growing in my garden that I ordered online. The seeds are available but very hard to start because they are so tiny.
Michele
Lebanese Zaa'tar, is first the blend of herbs used. By adding sesame seeds, sumac and salt you arrive at the bright, almost citrusy seasoning to use with oil on pita and so many Middle Eastern foods.
Annette
I'm unclear about the amount of oregano needed for the homemade za'atar spice mix here. Should we use equal amounts of marjoram and oregano? The tablespoon/gram ratios listed in the recipe don't make sense (2 tablespoons/3 grams dried marjoram; 2 tablespoons/6 grams dried oregano).
JGM
This is my first encounter with za'atar, called for in a recipe for chick pea crumble as part of this dish: Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas. Our local coop has za'atar on the bulk shelf, but is currently out. The ingredients call for hyssop, which they also did not have so I subbed marjoram, thyme, and oregano for the za'atar leaves. We had sumac on hand. I see in the comments that Mary Lou Soffa uses lemon zest--I'll try that next time. Delicious!
J. Mabie
If I look up a recipe for za’atar, I don’t particularly want to see it in the list of ingredients.
LT
I was introduced to za'atar by a friend from Jordan and it quickly became a must-have. I use it on hard-boiled eggs, scrambled eggs (with jalapeno sauce), on pizza and in pasta sauce, on grilled cheese sandwiches, in soups, and more. It's addictive.
Ferris nasser
Add pine nuts or chopped walnuts
Deb Amlen
For those wondering about using za'atar as an ingredient to make za'atar, it's actually the name of the plant, which is a type of wild thyme grown in the Middle East.
Paulo
If this clears up any confusion. There is Za'atar the seasoning blend, and there is Za'atar the plant used in the seasoning blend. If you don't have Za'atar (the plant), see the tip to simulate the Za'atar (the plant) flavor profile.
RLB
Thank you Paulo! You've cleared up my confusion AND I've learned something about Za'atar which has become a new favorite in the spice drawer.
Pat T
I used za'atar from Turkey in a delicious adaptatio pretty far from the recipe, but without the recipe, I never would have come up with this version. Two days after Thanksgiving, it's all about leftover turkey. I grilled the cherry tomatoes in a pan and added the "marinade" and turkey and steamed kale. I served this warm with pita. It was a hit and will be rpeated!
Za'atar Bread
My Lebanese grandmother used to make Za'atar bread for a snack by brushing olive oil on pita bread and topping with Za'atar mix and salt and pepper to taste. Then broiling it like a mini pizza. It was so delicious! The sumac gives it a tart taste that balances the savory blend. I always added extra sumac.
Chef Agostino
using za’atar as an ingredient in making za’atar is akin to using the word condescending to define condescension, no?
Aylish
Nobody has commented that this recipe for za'atar calls for za'atar as one of its ingredients. Where to begin?
Genine
confusing tip....which calls for 6 T/11 g of combined herbs. So, do you mix this up then only use 3T or 5 g for the Za'atar recipe????????
Erica Pascal
I add za'atar to anything I cook with lentils. Wondrful!
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