Za’atar is a spice mixture popular throughout the Levant and other parts of the Middle East. It is commonly comprised of thyme, sumac, sesame seeds, and salt, but there are countless variations that differ from region to region and family to family. Traditionally, za’atar is predominately green, with a liberal amount of sesame seeds. But I really like sumac and usually make za’atar with equal parts thyme, sumac, and sesame seeds. Other variants include adding oregano, marjoram, summer savory, cumin, fennel seed, caraway seeds, and coriander.

Here is my very basic za’atar recipe:

Za’atar
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Mix together:

1/4 c thyme
1/4 c sumac (can be purchased at Middle Eastern/Arabic groceries or online)
1/4 c sesame seeds*
1 tsp salt

*If you would like to toast the sesame seeds, heat a small pan over medium heat. Do not add oil. When hot, add the sesame seeds. Flip the pan often until lightly toasted. This should only take a couple minutes so do not walk away, the seeds will burn easily.

Store in a tightly sealed container in a cool, dry place away from direct sunlight.

Ways to enjoy za’atar:

- Za’atar makes a fantastic poultry, fish, and lamb seasoning, either as a dry rub or marinade.

- Manakish za’atar

- Sprinkle on hummus or labneh.

- Eat with pita bread and olive oil. First dip the pita in olive oil and then in the za’atar.

- Add za’atar to roasted or grilled vegetables.

Related posts:

1. roasted za’atar chicken with potatoes
2. beef shawarma sandwiches
3. fattoush