Za’atar Recipe
Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.
Za'atar is a wonderfully tangy, herb-forward Middle Eastern spice blend. Do you know it? I'm sure a many of you do. It's the sort of ingredient that has become a staple in my kitchen. Right now it sits on my counter next to essentials like sea salt and olive oil. This is the time of year I find za'atar a welcome counterpoint to the sweetness of deeply roasted winter squash and a nice wildcard element in big hearty soups. It is ideal sprinkled generously over eggs of all kinds, and is just the right accent on everything from quiche to breakfast casseroles, labneh to pasta salad. It's just good all around.
What is Za’atar?
Za’atar is a traditional Middle Eastern spice blend that varies from country to country, family to family, and cook to cook. Generally speaking it is quite simple to prepare. The base recipe for the version I make is a simple ratio of dried thyme, sumac, toasted sesame seeds, and sea salt. Pre-made za'atar is easy to find, and I've sampled a good range, but it's one of those things worth making yourself. Use good sesame seeds, recently dried thyme, vibrant sumac, and the za'atar you'll have will have an intensity nearly impossible to find in pre-packaged blends.
za'atar ingredients before blending
Why the confusion?
There is always some confusion surrounding za'atar because it is the name of the spice blend, and also the name of a class of herbs. We're talking about the blend here today. I believe the version I make is closest to what is typical in Lebanon, but there are times I like to add other components. 
Shaping Your Za’atar Flavors
If you do a survey of za'atar blends you'll find some use marjoram, or oregano. You read of pistachios, turmeric, hyssop. Like any other spice blend, it's great to start with a good, basic recipe, but it's even more important for you to tweak it from there to your liking. I like a very thyme-centric za'atar with just enough tangy citrus reaching through from the sumac - herb first and balanced. From there, not too many sesame seeds, and just the right amount of salt.
The Za’atar Recipe
I'll include the ratio of ingredients I use in the recipe down below. But related to my point above, sometimes I add to it. I like how this Mexican oregano tastes ground into the sumac and thyme. Or, a bit of fennel pollen is a kiss of magic - particularly when I'm planning on using the za'atar swirled with great olive oil into thick yogurt or labneh. Just remember, tweak it to your liking.
What is Za’atar used for?
Here are a few more ideas related to how you might use this herby, earthy, slightly green, sesame flecked seasoning. Za'atar can be used in place of fresh herbs in these deviled eggs. Whisk a teaspoon or two into an omelette before cooking. Use it to flavor your next batch of cottage cheese muffins. Sprinkle it generously across roasted cherry tomatoes after they are romped from the oven. Use it to finish your next grilled pizza along with a generous thread of great olive oil.
More Homemade Spice Blends
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Za'atar
While you can used pre-packaged dried thyme here, I prefer to dry my own fresh thyme in the oven just before making this blend. The thyme retains a nice green color, the flavor is bright and fresh, and there is none of the mustiness you sometimes get with herbs or spices that are past their prime. It's one of those little details that make enough of a difference to be worth it.
- 4 tablespoons fresh thyme leaves, stripped from stems (or equivalent dried)
- 2 teaspoons ground sumac*
- scant 1/2 teaspoon fine sea salt, or to taste
- 1 tablespoon toasted sesame seeds
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Place thyme leaves on a baking sheet in a 300°F oven until dry, just ten minutes or so. Just long enough that they'll crumble between pinched fingers after cooling. Allow to cool completely.
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Use a mortar and pestle to grind the thyme leave finely. If your thyme is at all stem-y or fibrous, sift to remove any larger particles. Transfer to a small bowl, and aside.
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Crush the sumac finely with the mortar and pestle, add the salt and crush with the sumac. Add the thyme back, and grind together a bit. Stir in the sesame seeds, taste, and adjust to your liking, perhaps with a bit more salt, or sumac, or sesame seeds. Any za'atar you might not use in the coming days keeps best refrigerated (or in the freezer) if you make a double or triple batch. Or in a light-safe container on your counter for daily use.
Makes 1/3 cup.
*If you're having a hard time finding sumac, check the spice rack at your local market (it is increasingly common), specialty foods stores and/or Middle Eastern markets.
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Comments
I love love love sumac! It is so underused but has that impossible to replicate with any other dried spice zip!
A friend of mine just sent me a zip-lock bag of za'atar from Lebanon, since I had raved about how much better it tasted on baked pita pocket-chips than oregano. I opened the care-package in front of someone who works for my husband. He now thinks I am a stoner..... Your post is quite timely since I was just going to ask her what it was made of and what else I could use it with. Thanks!
I bought this spice blend at Williams&Sonoma last year then really didn't know what to do with it. Could you or anyone give a few more examples of how to use it or where to find recipes that call for it? Thanks so much! One thing I do use it for is on top of Naan bread when I warm it in the oven---rub a little olive oil on the bread then sprinkle the Za'atar on it.
Perfect thyme-ing :) I have been wondering how else to use the bunch of fresh thyme I have in my fridge! I also LOVE za'atar. This is perfect. Thank you!
Heidi, I am middle eastern and grew up eating Za'atar. I have wonderful memories of my father and I sitting around the breakfast table with a dish of beautiful olive oil and Za'atar always out, accompanied by my mom's fresh pita bread, Arabic cheeses etc... Whenever I make it at home, these memories are always conjusred up! Thanks for the reminder. :)
I love all of these spices separately but have never used them together nor have I heard of Za'atar. But this mix sounds great- thanks for sharing it, I will definitely try cooking with it this winter! xx Kait ChickadeeSays
i bet this would really pump up my slow baked cashew cheese!! gonna try that and the pizza dough recipe, too! thanks from one very happy to receive vegan : )
what a great reminder! have some right here and haven't been "seeing" it. this blog always pops me into a fuller awareness of my kitchen and inspires. xo
I have never seen a recipe for Za'atar before although I too really love it and just recently found sumac at our Bulk Foods store and have been sprinkling it on top of salads. I grow and dry my own thyme, so have that already waiting for the other ingredients to create a bit of magic. It will be wondeful on hummous! Thanks so much, Heidi.
Ever since I sprinkled it on an avocado sandwich I find it impossible to enjoy avocado without za'atar...well, almost. :-)
I just discovered za'atar last year and loved it immediately. Another use I've found for za'atar is for grain salads. I prepare the dressing first and add za'atar to the dressing. Then I prepare the salad. By the time I'm ready to dress the salad, the za'atar has made the dressing even more delicious and gives another layer of flavor to the salad. I look forward to trying your recipe for za'atar, Heidi, thank you.
I love za'atar but never make it myself. D'oh! My favorite quick what-am-I-going-to-eat-right-now thing is a "zaatar-dilla" - just cheese, za'atar and tortillas. Thanks so much for sharing!
I've been wanting to try this since hearing wonderful reports on the stuff from my brother and his wife while they were living in Damascus. Thank you for a recipe! I'm particularly excited to pair it with some roasted kabocha squash!
Nothing enhances the flavor of freshly sliced ripe tomatoes like Za'atar
I've made this spice blend before for an Ottolenghi recipe in "Plenty" and I'd like to thank you for the reminder to make some again soon!
I always enjoy learning how to make new spice blends. I love making them and having them on hand! This sounds great and very versatile!
I like the idea of mixing my own za'atar. Also, thanks for the oregano link with the nice Yucatan toasting tip.
I've heard of this before though I didn't know the correct name. this spice blend intrigues me a lot. Unfortunately I couldn't find sumac, I used tumeric instead, and I enjoyed this combination (tumeric tyme and sesame seeds) dissolved in some good olive oil. Used it to brush some homemade pita bread!Thank you for sharing these awesome ideas! Roberta
My husband loves Za'atar for that tangy quality you mentioned, and I used it most recently in a dish of sauteed shrimp and chickpeas. Because of his enthusiasm, I've been trying to think of other ways to use it, and stirred into yogurt with olive oil looks like a great idea.
Heidi, thanks so much for sharing your za'atar! I grew up on za'atar in my Lebanese family and just wrote about it recently with crunchy roasted chickpeas on my blog: http://www.maureenabood.com/2013/01/10/crunchy-roast-chickpeas-with-zaatar-good-and-good-for-you/ Also try it on fried eggs, or sprinkled over labne on a crostini or pita chip for a great app. So good!