A Levantine blend of a dried thyme-like herb, tangy sumac, toasted sesame and salt, eaten with olive oil and bread and baked onto manakish; also the Arabic name for the herb itself.
What it is¶
Za'atar is two things. It is the Arabic name for a group of aromatic wild herbs of the eastern Mediterranean, above all Origanum syriacum (Syrian oregano, also called Lebanese oregano or bible hyssop) but also some species of thyme and savory. And it is the name of the everyday blend made from that dried herb with sumac, toasted sesame seeds and salt.
The blend is a table seasoning more than a cooking spice. Its classic use is simply with bread: dip warm flatbread in olive oil, then in za'atar. Mixed to a paste with olive oil and spread on dough before baking, it makes man'oushe (plural manakish), a breakfast staple across Lebanon, Syria, Palestine and Jordan.
Origins¶
Aromatic herbs of this kind have been gathered and eaten in the Levant since antiquity, and the herb is often identified with the "hyssop" of the Hebrew Bible, although that identification is a scholarly opinion rather than a certainty. The blend as it is known today, herb with sumac and sesame, is documented in Arab cookery for centuries and has long been a food of both homes and bakeries.
Za'atar carries strong cultural meaning, particularly in Palestinian identity, and its wild harvest has been politically contentious: Origanum syriacum was placed under protection in Israel in the 1970s, restricting foraging, a rule that has been criticised and subsequently relaxed. Cultivated za'atar is now widely grown for the blend.
What goes in it¶
| Component | Role |
|---|---|
| Dried za'atar herb (Origanum syriacum), or a mix of thyme, oregano and marjoram | Resinous, herbal backbone |
| sumac | Sour, fruity tang and a deep red colour |
| Toasted sesame seeds | Nutty richness and texture |
| Salt | Seasoning; also sharpens the sumac |
| Optional: cumin, coriander, fennel or caraway | Found in some family and regional versions |
| Optional: Aleppo pepper | Gentle warmth |
Flavour¶
Herbal, lemony-sour and nutty, with a salty finish. The herb tastes somewhere between oregano, thyme and marjoram, a little medicinal in a pleasant way. The sumac provides acidity without liquid, so za'atar brightens food much as a squeeze of lemon would.
How to use it¶
- Za'atar w zeit: a bowl of olive oil and a bowl of za'atar, with bread. The simplest and best use.
- Manakish: mix 4 tablespoons za'atar with 5–6 tablespoons olive oil, spread over flatbread dough and bake at 230 °C (gas 8) for 7–10 minutes.
- With labneh, eggs, feta, tomatoes and cucumbers at breakfast.
- Roast chicken or potatoes, rubbed with oil and za'atar before roasting; add the sesame-rich blend in the last 15 minutes if it is catching.
- Salads and dressings: fattoush benefits from a spoonful, and sumac-rich za'atar can sit in for lemon.
💡 Oil makes it
Za'atar tastes flat on dry food. It needs fat, olive oil, yoghurt or butter, to carry the herb's aroma.
Making it at home¶
About 8 tablespoons · 10 minutes
You need
- 4 tbsp dried za'atar herb, or 2 tbsp dried thyme plus 2 tbsp dried oregano
- 2 tbsp sumac
- 2 tbsp sesame seeds
- ½–1 tsp flaky sea salt
Method
- Toast the sesame seeds in a dry pan over a medium heat for 3–4 minutes, stirring constantly, until pale gold. Tip onto a plate to cool.
- Rub the dried herbs between your palms, or pulse briefly in a grinder, to a coarse powder.
- Mix the herbs with the sumac, cooled sesame and salt. Taste and adjust the salt; sumac is sometimes sold already salted.
- Store in an airtight jar.
Variations¶
- Lebanese: often sumac-heavy and deep red, with plenty of sesame.
- Palestinian: typically greener and more herb-forward; some family versions add ground caraway or roasted wheat.
- Syrian (especially Aleppo): may include cumin, coriander or other spices, and sometimes pistachio in special versions.
- Jordanian: often darker and more sour.
- Green za'atar: fresh leaves are also eaten in salads, pastries and omelettes in spring.
Every region and family has its preferred balance, and there is no single authentic ratio.
Buying and storing¶
Sesame is oily and can turn rancid, so za'atar has a shorter shelf life than herb-only blends: three to six months in an airtight jar, somewhere cool and dark. Many commercial za'atars are bulked with wheat husk or dyed with colourings; a good one lists only herb, sumac, sesame and salt. Middle Eastern grocers usually carry several styles.