Za’atar

Za’atar is a much-loved herb and spice blend from the Middle East with a nutty, citrusy and herbal character. It is often used as a topping or dip, but also to give bread, vegetables, salads and grilled meat extra fragrance and texture.

Type: herb and spice blend
Origin: Levant, including Lebanon, Syria, Palestine and Jordan
Composition: variable (usually wild marjoram/oregano or thyme, sesame seeds, sumac, salt)
Aroma: herbal, nutty, fresh and tangy
Form of use: usually a dry blend

Description

Za’atar refers both to a specific regional herb and to the well-known blend that takes its name from it. In the kitchen, it usually means the blend: dried green herbs, often thyme, oregano or wild marjoram, toasted sesame seeds and sumac, with salt added. This combination makes za’atar aromatic and savoury at the same time, with a recognisable fresh, tangy note from sumac and a crunchy, nutty undertone from sesame. Each region and producer has its own proportions; some versions are greener and more herbal, while others are more tangy or salty.

In the kitchen

Za’atar is often mixed with olive oil into a paste for dipping bread or brushing over flatbread, such as manakish. As a topping, it is delicious over hummus, labneh, grilled halloumi, tomato salad or roasted vegetables. It pairs well with chicken and lamb, but also works beautifully with eggs, avocado and pulses. Use za’atar preferably as a finishing touch or add it only near the end: this keeps the green herbs fresh and the sesame seeds crisp. In warm preparations, you can also cook it briefly, but avoid heating it for too long to prevent bitterness.

Storage & preparation

Store za’atar airtight, dry and in the dark. Because of the sesame seeds, the blend can start to smell a little flat or stale-nutty over time; it is better to buy smaller quantities if you do not use it daily. For a quick za’atar oil, mix 1 part za’atar with 1 to 2 parts olive oil and let it infuse for a few minutes. For extra aroma, toast the blend very briefly in a dry pan over low heat and let it cool immediately, so the sesame does not burn and the herbs keep their freshness.