My Egyptian father gave me this Zaatar recipe, and I love his version of it! It is earthy, fragrant and complex. He told me the story of how his mother used to make it back in his little village in Egypt.
Growing up, there was always a jar of za’atar right next to our stove, and he would use it to season everything from meat dishes to vegetables, hummus, and pita bread. My mother zaatar in her version of Middle Eastern rice, and salads, and so it just became woven into our daily life. I didn’t really understand how special it was until I started cooking for myself.
Since then, it has been a staple in our catering business, the secret ingredient that elevated our Middle Eastern Recipes.
But first, What is za’atar?
What is Zaatar made of?
- oregano
- marjoram
- thyme
- cumin
- coriander
- sesame seeds
- salt
- the most important ingredient of all: Sumac! Sumac gives zaatar the unexpected tanginess that, to me, is the key to the best zaatar.
How to make Zaatar
-
Mix all the spices, salt and sesame seeds together in a small bowl or jar.
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Store in an airtight container at room temperature.
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For enhanced 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.
How to use Zaatar Spice?
- Middle Eastern Rice
- 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!)
Za’atar FAQs
What does Zaatar taste like?
Zaatar spice is aromatic and earthy, with a tangy, nutty flavor.
Does zaatar go bad?
Zaatar is a combination of spices and sesame seeds, and the oil in sesame seeds can go rancid after several months. Always smell your zaatar; it should smell earthy and fragrant.
Why is my zaatar bitter?
Zaatar should only have a mild, pleasant bitterness from the thyme or oregano. If your zaatar is overly bitter, it may contain too much thyme compared to the rest of the ingredients.
Does zaatar always have sumac?
Even though zaatar blends can vary, most contain sumac, the spice that gives it its signature tangy flavor.
Other flavorful Spice Blends to try:
- Dukkah Recipe
- Ras el Hanout Spice Blend
- Homemade Taco Seasoning
- Furikake Seasoning Recipe
- Homemade Yellow Curry Powder
- Garam Masala Recipe
- Chinese Five Spice
More from Feasting at Home
- Chicken Soup
- Vegan Meals
- Green Chicken Chili
- Pressure Cooker Beef Stew
- Chilaquiles Recipe
- Roasting Tomatoes for Sauce
- Birria Recipe
- Dinner Recipes
- Comfort Food Recipes
- Sourdough Starter Recipe
- Chicken Szechuan Style
- Buddha Bowl Recipe
Watch How to make Zaatar
Zaatar / Za’atar Spice
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: ½ Cup
- Category: Spices
- Method: Toasted
- Cuisine: Middle Eastern
Description
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.)
Ingredients
- 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
Instructions
- 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.
Notes
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!
Nutrition
- Serving Size: 1/2 tablespoon
- Calories: 15
- Sugar: 0.1 g
- Sodium: 88.2 mg
- Fat: 1.6 g
- Saturated Fat: 0.2 g
- Carbohydrates: 0.8 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
OUTSTANDING! Thank you! You have a new follower!
Great to hear Amy!
Delicious! Thanks for sharing the recipe!
Thanks so much Alex!
A little too much coriander for my taste but that’s easily adjustable.
Good to know. My dad’s version was heavy on the cumin and coriander so I’m sued to that. But feel free to adjust to your taste. 🙂
Very good and easy to cook will definitely be making it again
Great to hear!
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!”
Great!
Coriander makes it ZING!
Agreed! 🙂
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?
Hi,
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.
Thank you!
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.
Thanks Carol!
This is lovely. I def recommend toasting and grinding the whole spices. Makes a world of difference. Thanks.
I agree Jean! Glad you enjoyed.
Hi Sylvia,
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
Thanks Ed!
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
Thanks Aysan!
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
One of my favourites now. Thank you so much for this recipe!
So easy yet do delicious!
Oh good- Thanks Maria!
There’s something white you add to the mix just before the thyme. There’s no indication on the video of what it is and I don’t see it listed in the ingredients. Amy I missing something? Thanks and I can’t wait to make this!
It’s either the salt or the sesame seeds. 🙂
I think it might be the sesame seeds. You show toasting them at the beginning of the video. Thank you for the clarification. Can’t wait to try this recipe! Thank you for sharing.
Let us know how it goes Janis!
Hi Sylvia,
Zaatar is the name of the herb itself, also known as hyssop. Zaatar without Zaatar is not really Zaatar :-).
Regardless, I’m sure it’s as delicious as all your recipes are.