Few flavors say “Middle East” like za’atar. The word refers both to a family of wild thyme-like herbs and to the famous blend made from them. Fragrant, tangy and nutty, it is a breakfast staple from the Levant to Egypt and beyond.
What is in za’atar?
Recipes vary from family to family and country to country, but the classic blend usually includes:
- Dried thyme or wild za’atar herb — earthy and aromatic
- Sumac — deep red and lemony-tart
- Toasted sesame seeds — nutty and crunchy
- Salt — to bring the flavors together
Some versions add oregano, marjoram, cumin, coriander or fennel seeds.
A little history
Za’atar herbs have been gathered and used in the eastern Mediterranean for centuries. The blend has long been part of everyday home cooking, traditionally eaten with bread and olive oil.
How to use za’atar
- Dip warm bread in olive oil, then in za’atar
- Bake into flatbreads and manakish
- Sprinkle over labneh, hummus, eggs or salads
- Use as a rub for chicken, fish or roasted vegetables
- Mix with olive oil for a quick marinade or dressing
Choosing quality za’atar
Good za’atar is green rather than gray, smells strongly of herbs, has visible sesame seeds and a bright tang from fresh sumac. Store it airtight and away from light — the sesame can go stale if kept too long.
Great za’atar starts with fragrant, well-cleaned herbs. Verdant supplies export-grade Egyptian thyme, marjoram and oregano to blenders and food brands. Ask about bulk and private label supply.