An authentic Za’atar Spice Recipe, a Middle Eastern spice blend that can be used in a multitude of ways. Use this as a rub for chicken, beef, lamb or fish, sprinkle it over hummus, Labneh or baba ganoush! Or mix with olive oil for a flavorful marinade. With a video!
The true miracle lies in our eagerness to allow, appreciate, and honor the uniqueness, and freedom of each sentient being to sing the song of their heart. ― Amit Ray
What is za’atar?
Here is a simple recipe for Zaatar Spice – a flavorful Middle Eastern spice blend used in many dishes throughout the Middle East, and like curry, varies from region to region depending on where you are.
What is Zaatar made of?
Za’atar Spice is a blend of savory dried herbs like oregano, marjoram or thyme, and toasted earthy spices like cumin and coriander, with sesame seeds, salt and the most important ingredient of all… sumac! Sumac gives it the delicious unexpected tanginess that to me, is the key to the best zaatar.
How to make Zaatar | 60-second video
How to use Zaatar Spice?
My Egyptian father would make his own version of zaatar (this one here!) and would sprinkle it over hummus, labneh, baba ganoush or over fresh pita bread drizzled with olive oil before going in the oven to toast. But there are a multitude of uses for Za’atar spice and I’m so excited for you to get acquainted with it and discover your own delicious uses!
1/4 teaspoon or more aleppo chili flakes- optional
Mix all the ingredients together in a small bowl. Store in an airtight container.
For the most flavor, toast whole seeds (cumin seeds and coriander seeds) until fragrant, then grind. This will make the most flavorful zaatar. If you don’t have whole seeds, feel free to use ground spices.
There are many variations of Zaatar. This was my dad’s recipe- he was Egyptian. Other regions have different versions. There is not one “right” way. It varies from area to area, and even household to household.
Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.