Middle Eastern za’atar is a lively, zesty-herbal blend made even more aromatic by using fresh thyme and fresh oregano. It’s wonderful spread on Vegetable & Halloumi Cheese Skewers or used to season Grilled Halibut with Garden Tomatoes.
My home-blended za’atar has a brighter color and a lighter mouthfeel than many commercial versions because I use fresh thyme and oregano from my herb garden. Traditional za’atar usually combines dried herbs, toasted sesame seeds, ground sumac and coarse salt, but like many regional spice blends, recipes vary widely. Sumac, made from dried red berries, offers a tart, cranberry-lemon note that brightens the mixture and reduces the need for extra salt. I also add a touch of garlic—when I use fresh garlic I dehydrate thin slices in the oven at its lowest setting to concentrate the flavor.
With floral herbal notes balanced by nutty and woodsy accents, za’atar is an everyday, versatile spice. In the Middle East it seasons meats, vegetables and breads, and is commonly mixed with olive oil as a dip or spread. It’s also used as a savory breakfast topping—Lebanese and Israelis often stir it into labneh (strained yogurt). Za’atar’s bright, zesty profile and toasty sesame undertone make it popular across Armenia, Iraq, Jordan, Lebanon, Morocco, the Palestinian territories, Syria, Turkey and beyond.
For cooking, combine the spice blend with an equal amount of fruity extra virgin olive oil to infuse and release the aromatics. Heat activates the flavors, so use this mixture as a quick marinade before grilling or sautéing. After cooking, spoon an additional layer of za’atar over warm food for an extra aromatic finish, and consider finishing with a squeeze of fresh lemon for brightness.
Customize the blend to suit your preferences—many cooks add cumin, marjoram, basil, savory, orange peel, nigella seeds or hyssop. The simple base of thyme, oregano, sesame and sumac accepts many complementary flavors, so experiment until you find the balance you love.
If you’re familiar with my cooking, you know I favor big, natural flavors. Spices not only enliven dishes but also deliver antioxidants and essential oils; this herbal mixture brings both flavor and healthful benefits to the table.
Try these ideas to bring Middle Eastern and Mediterranean flair into your kitchen: use za’atar on grilled halloumi and spring asparagus skewers, spoon it over grilled halibut with cherry tomatoes and onions, or mix it with olive oil as a dip for warm pita or crusty bread. It’s equally delicious sprinkled on roasted vegetables or stirred into yogurt for a bright, savory breakfast.
Enjoy this zesty blend,
Karen
