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What is za’atar?
What is Zaatar made of?
How to make Zaatar | 60-second video
How to use Zaatar Spice?
- Avocado Toast with Poached Eggs, Arugula and Zaatar
- Zaatar Meatballs with Green Tahini Sauce
- Lebanese Slaw (Salatet Malfouf)
- Roasted Eggplant with Zaatar
- Grilled Zucchini with Zaatar, Garlic and Labneh
- Roasted Sunchoke and Barley Bowl with Zaatar Tahini Sauce
- How to Make Labneh
- Authentic Baba Ganoush (Grilled or Baked!)
Other flavorful Spice Blends to try:
Authentic Za’atar Spice Recipe
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: ½ Cup 1x
- Category: Spices
- Method: Toasted
- Cuisine: Middle Eastern
An authentic recipe for Za’atar Spice – a flavorful Middle Eastern Spice that can be used to season hummus, baba ganoush, vegetables, meats, etc. (My Egyptian Dad’s recipe.)
- 1 tablespoon dried thyme– crushed (or sub oregano)
- 1 tablespoon cumin (see instructions about whole or ground)
- 1 tablespoon coriander
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sumac
- 1/2 teaspoon kosher salt
- 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.
This Villa Jerada Zaatar Spice Blend is lovely if you rather purchase it! Made in Seattle!
- Calories: 15
Keywords: zaatar, za'atar, zaatar recipe , zaatar spices, za'atar recipe, za'atar spices, za'atar spice recipe
Really great thanks
I think that I would like za’atar and I would use it often. But I can’t use a recipe that is not here. Even the video is not available for viewing. I have been experimenting with middle eastern food and was excited to try zaatar. So far I have enjoyed this site and I intend to keep coming back for more hints, tips, and recipes. If you can please send me the recipe for this zaatar I would greatly appreciate it. Thanks again for all your hard work and effort in making this site work.
Hi Timothy- scroll down to the recipe card at the bottom of the post. There is also a link at the top to “jump to the recipe”. Do you see it?
Made many times and it’s fantastic! I even use both thyme and oregano! Thank you!
Glad you enjoyed!
Saw this spice mixture on, “Beat Bobby Flay!”
Coriander makes it ZING!
The recipe says it makes 1/2 cup. But the measurements and the reality don’t add up to this quantity. Otherwise, good recipe.
How much did it end up making?
I have a pack of Zaatar that list the following ingredients:
Hyssop,Sesame Seeds, Sumac,Olive Oil and Salt.
Does it need the ingredients you listed to make it true Zaatar.
Hi Tee- Zaatar is like curry powder- there are many variations depending on the region, local ingredients and personal taste. This version is my dad’s recipe ( he was Egyptian) but other areas in the Middle East have different versions. They all are “true”.
I love this recipe! I toss cut up pitta in a drizzle of extra virgin olive oil, sprinkle this over and bake in the oven for 10-12 mins on 180°C. Delicious! Thank you.
I love this over pita too! so good!
73 and can’t cook. I’m going to try to make this–add olive oil as one video said. The ad on this page is annoying–over and over every few seconds. I’d love to watch the video, but none show the full recipes and then that ad.
Sorry about that, Nancy, if you are on your cell phone, there should be an option to continue watching the video. It should play all the way through on your desktop.
Hi Sylvia. I’m from Indonesia. Thank you for the recipe.
The taste suits my tongue.
Hm.. can you help me what’s sumac subsitusion? ’cause it’s difficult to find sumac here. Thank you so much
Sumac has a very sour taste. I would use lemon zest- let it dry out first, leave it on the counter for 1-2 days, or in a warm oven, until completely dry. Then grind.
This recipe is fantastic. I have to be gluten free and every Za’atar seasoning that I looked at in the store had wheat in it. This is a healthier version and soooo easy to make. Thank you for sharing this recipe.
This is lovely. I def recommend toasting and grinding the whole spices. Makes a world of difference. Thanks.
I agree Jean! Glad you enjoyed.
My son has severe food allergies to legume (peas, lentils, peanuts, white beans, lima beans) except pinto beans, black beans and kidney beans. Is there a bean similar to garbanzo beans that will work well for hummus?
Hi Eliza- you can make hummus out of any bean! It might not be light in color, but great texture and flavor. I personally love black bean hummus!
You can make hummus out of any bean?! Oh my gosh, that thought never occurred to me! I’ve got to check out some recipes for black bean hummus. Do you have a favorite?
Funny, I came here to explore za’atar ideas, and the subject got completely changed!
Yes, Jamie -any bean! We don’t have a recipe for black bean hummus but I love making it with a Mexican twist- lime elevates!
I am just seeing your prompt response a year later! I don’t know what you mean when you say, “love making it with a Mexican twist- lime elevates”. What does “Mexican twist-lime elevates” mean? I tried googling, but still don’t understand what you mean.
Hi Jamie- in regards to the Black Bean Hummus (not Zaatar!) I use Mexican spices and lime juice in black bean hummus. 🙂
That’s very cool Sylvia, coming from Iran I am seasoned sumac user, but never knew about za’atar, thanks so much. cheers from Vancouver, Canada
actually it should be made with hyssop, that is the original and that is traditional, thyme oregano are cheaper to obtain and taste no where like hyssop actually but it makes it green
This was one of the best zaatar spices that I’ve ever tried thank you
Thank you for this recipe. I swapped chilli flakes for turmeric (that’s what was in the cupboard!)
I makes a lovely addition to soups and stews x x
Thanks so much Nell- glad you enjoyed!
To be culinanarily honest.. its oregano and thyme/ marjoram. Not just one of the 3. Gotta have two. But you’re close
Culinanary sounds like a bird