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If you were to travel to the arid deserts and seaside villages of the Middle East, you would likely encounter the earthy aroma of fire-toasted flatbread and rich, grilled lamb kebabs seasoned with the quintessential local herb flavoring wafting from local cafes, roadside stands, and market stalls.
You might not have heard of this staple flavor in Middle Eastern cooking—called “Za’atar”—but this simple, fragrant, and piquant herb and spice blend can be easy to make and use and provides a delicious accent to just about any dish.
Let’s explore all about the Za’atar spice blend and how to use it.
What Is Za’atar?
Za’atar (pronounced ‘Zaaah-tar’, with emphasis on the first syllable and a slightly rolled ‘r’ on the end) is simply a seasoning blend, like Italian seasoning, or Cajun seasoning. Traditional Za’atar contains wild Syrian oregano (Origanum syriacum) blended with other herbs and salt.
The other main ingredients in Za’atar include thyme (Thymus sp.), marjoram (Origanum marjorana), dried, ground sumac berries (Rhus coriaria), and sesame seeds.
Za’atar blends oregano, thyme, marjoram, ground sumac berries, sesame seeds, and salt, and is used to season traditional Middle Eastern and Mediterranean cuisine.
While these are the basic ingredients, there is no specific recipe for Za’atar. Just like Italian chefs or spice companies may have their own signature blends, home cooks and chefs throughout the Arab world use their own signature versions. Families living on the same city block may have their own unique Za’atar recipes that define their dishes.
Different countries may also have similar but distinct blends of Za’atar spice. For example, cooks in Lebanon may use a slightly different blend based on which specific ingredients are most local compared to chefs in Egypt.
The History of Za’atar
Even if you’ve just learned about the existence of Za’atar, the spice blend has been in use for centuries.
Scholars have determined that the main ingredient in traditional Za’atar, wild Syrian oregano, was referred to in the bible as “hyssop.”
Wild Syrian oregano, also known as “bible hyssop,” is the key ingredient in Za’atar seasoning.
People throughout the Middle East and Mediterranean, including the Palestinians, Pakistanis, Lebanese, Syrians, and more have used Za’atar as a savory seasoning in their traditional cuisine for centuries.
Highly valued by the royalty of old for its flavor and aroma, hyssop may even have been used during mummification in Egypt to mask odors. It’s also believed that Za’atar was used in rituals and as a traditional medicine.
How to Use Za’atar Spice Blend
Using Za’atar in your cooking is easy! You can either buy pre-made Za’atar, or make your own, and experiment with it in your kitchen.
The most traditional use of Za’atar is as a topping on Middle Eastern flatbreads (pitas or Syrian manakish) or other baked goods. Za’atar may be baked onto these goods by making a paste of the herbs and olive oil, or it can be added after baking by dipping the bread in olive oil and then Za’atar.
But Za’atar has many uses, and often defines the flavors of the deserts between the Mediterranean Sea and western Asia. It can be used as a rub or in marinades for meats and vegetables, whether kebabs, grilled lamb, or roasted eggplant. It is frequently sprinkled on top of hummus or baba ganoush as a final garnish.
Za’atar can elevate the flavors of just about any dish, like this roasted eggplant.
Another favorite use for Za’atar is as an addition to salad dressings. The blend of herbs and tangy, floral sumac can bring a vinaigrette to the next level.
But the uses for Za’atar don’t stop with traditional Mediterranean and Middle Eastern cuisine. It can also be used as a topping for Western favorites like bagels and cream cheese, crackers, croissants, rice pilafs, or anything at all that you want to spruce up with a new flavor. You could add it to scrambled eggs or rub on your burgers before grilling. Don’t be afraid to test out new ideas and see how Za’atar can make your roasted chicken or next cheese dip an exciting new taste adventure.
Where to Buy Za’atar Spice Blend
Fortunately, you don’t need to travel halfway around the world to enjoy Za’atar. A quick online search for Za’atar will show you that you can find it both from commercial retailers in brands like McCormick. For a truly authentic experience, you can also look for Za’atar in specialty markets in your local area. Some markets and online retailers may carry Za’atar spice blend that has been imported directly from the Middle East.
But the best way to enjoy Za’atar is by making your own at home.
A Simple Homemade Za’atar Recipe
Za’atar is simple to make: just blend the ingredients and use at will in your favorite recipes. To make authentic Za’atar, you may need to source some specific ingredients, such as Syrian oregano and ground sumac. But you can also use commonly available substitutes, like regular oregano, if you can’t find the exact ingredients.
To make Za’atar, simply custom blend a mixture of oregano, thyme, marjoram, dried ground sumac berries, sesame seeds, and salt.
Here is a basic Za’atar recipe.
Basic Za’atar Recipe
- 1/3 cup dried oregano, or a mixed blend of oregano, thyme, and marjoram
- 1/4 cup dried ground sumac berries
- 2 Tbsp toasted sesame seeds
- 1 Tbsp salt
Mix the dry ingredients together and store in an airtight container, like a glass Mason jar or spice jar. Store in a dark cupboard out of direct sunlight to preserve the flavorful oils of the herbs.
Is Za’atar a Health Food?
In some references dating back to the 12th century, Za’atar is noted as a brain food or medicinal health food.
Like all aromatic herbs, oregano, thyme, and marjoram contain plant polyphenols and high-potency plant medicines. So in that regard, Za’atar may have some herbal medicinal properties.
Oregano, thyme, and marjoram, when concentrated, can be powerful antimicrobial agents and antioxidants. But attaining these medicinal properties for any health condition by eating Za’atar would require eating a large amount regularly.
That said, regularly incorporating Za’atar into your diet may have some health benefits as a mild anti-inflammatory agent and as a digestive support. But you likely can’t expect it to treat any specific disease.
Cooking with Za’atar: Simple Recipes
If your mouth isn’t watering yet imagining soft, perfectly toasted, wood-fired flatbread coated with aromatic olive oil and Za’atar paste, maybe it will be from reading about these dishes that showcase the herb blend.
Check out these options for using Za’atar in your kitchen to take a visit to the fragrant markets and roadside stands of the Arab deserts.
Za’atar Roasted Chicken
Herby roasted chicken can be delicious any night of the week. Preparing chicken with a focus on Za’atar and other Middle Eastern flavors, like almonds, paprika, and lemon, can delight anyone at your table. Here’s how to make it.
Ingredients
Marinade
- 2 lemons, juiced
- 2/3 cup olive oil
- 1 Tbsp ground sumac
- 1 Tbsp cinnamon
- 1 tsp paprika
- 7 large cloves garlic
- 1 medium red onion, sliced
- 1/2 large lemon, sliced
Chicken
- 4 skin-on chicken breasts
- Salt and pepper
- 3 Tbsp Za’atar spice blend, divided
- 2 Tbsp slivered almonds
- 1 Tbsp toasted pine nuts
- 1/2 cup chopped parsley
Instructions
- Combine the marinade ingredients in a bowl.
- Place chicken in a baking dish and pour marinade over the chicken, working it under the skin.
- Place in the refrigerator for 4 hours.
- Preheat the oven to 400°F.
- Sprinkle the chicken with more sumac and paprika and 1 tbsp Za’atar. Work some Za’atar under the chicken skin. Reserve 1 tbsp of Za’atar for later.
- Bake chicken for 30-35 minutes, ensuring it reaches a safe internal temperature..
- Sprinkle chicken with the remaining Za’atar, sumac, nuts, and chopped parsley and enjoy.
- Serve with a side of rice pilaf and roasted eggplants and peppers.
Za’atar Flatbread (Lebanese Manakish)
For people who grew up in the Middle East, flatbread with Za’atar is a cherished comfort food. Fortunately, it’s easy to make and enjoy at home!
Ingredients
- 1 cup warm water (~110°F)
- 1 Tbsp sugar
- 7 grams active dry yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 1/3 cup plain yogurt or neutral cooking oil
- 1/2 cup Za’atar spice blend
- 1/2 cup Olive oil
Instructions
- Whisk the yeast into the sugar and cup of warm water. Allow to stand for 5-10 minutes until the yeast wakes up and develops a foamy “head.”
- While you wait, combine the flour and salt in a large stainless bowl.
- Add the yogurt (or optional oil) and the yeast mixture to the flour bowl and mix into a shaggy dough.
- Knead the dough by hand for about 10 minutes until the dough becomes elastic. If it’s too wet, add a tablespoon of flour at a time until it loses its stickiness. If it’s too dry, add water by single tablespoons until it develops a soft, springy texture.
- Form the dough into a ball, coat lightly with oil, and return it back to the bowl. Cover with plastic wrap or a clean towel and let rise for one hour. The dough should double in size.
- This finished dough is ready to make into Manakish.
To Make Manakish
- Preheat oven to the highest temperature, usually around 500°F, and preheat an upside down sheet pan or pizza stone.
- Divide the dough into roughly five equal pieces.
- Roll dough out to approximately 1/4 inch (1-2 cm) thickness. Make depressions in the dough with your fingers.
- Mix the Za’atar and olive oil in a small bowl. Spread onto the rolled-out bread dough.
- Transfer the dough onto the pre-heated sheet pan or pizza stone and bake for 5-7 minutes, until golden brown on the edges.
- Serve alone or as a side with a meal.
Bring World Flavors Like Za’atar into Your Kitchen
If you’re an aspiring culinarian, exploring the flavors of world kitchens can be one of the greatest joys in life. Even more exciting is when chefs blend the traditions, textures, and savory delights of several cultures in fusion cuisine.
If you’ve always dreamed of being a food-creative chef, why not explore how a culinary school degree from Auguste Escoffier School of Culinary Arts could help you find your way? Reach out to our Admissions team to learn more about how Escoffier’s in-person and online diploma and degree programs can show you the essential techniques of various world cuisines and set you up for a career in the foodservice industry.
