Za'atar

What Is Za'atar?

Za'atar is a Middle Eastern spice blend made by combining dried thyme (or a similar regional herb), toasted sesame, tangy sumac, and salt. It is also the name of the blend's main herb (Origanum syriacum).

It is common in Lebanese, Syrian, Palestinian, and Jordanian cuisines; every region and even every family has its own ratio, so it is hard to speak of a single "standard" za'atar recipe.

Nutritional Value of Za'atar

100 grams of za'atar contains around 380 kcal of energy; it carries fat from the sesame and high fiber from the herbs and sesame. Values vary by blend ratio and are approximate.

How Should Za'atar Be Consumed?

Za'atar is used in moderate amounts as a spice addition to dishes and bread, as part of a balanced diet.

This information is general; za'atar is a spice, not a substitute for medical treatment. People with a sesame allergy should avoid products containing za'atar.

How to Choose Za'atar?

Good za'atar has a distinct herbal-tangy scent, a greenish-red color tone, and visibly present sesame seeds. Products with faded color or weak scent may be stale.

• Scent should be distinctly herbal-tangy, not musty
• Color should be greenish-red toned, vivid
• Sesame seeds should be visible and freshly toasted

How to Store Za'atar?

Za'atar can be stored for a few months in a closed container in a dry, dark cupboard; due to its sesame content, leaving it exposed for a long time can cause it to turn rancid.

Using Za'atar in the Kitchen

Za'atar is used most mixed with olive oil and spread on bread (man'ouche), sprinkled on grilled meat-vegetables, and as a finishing touch over yogurt-hummus.

Frequently Asked Questions

Are za'atar and thyme the same thing?

No; thyme is one component of the za'atar blend, but za'atar is a multi-ingredient blend enriched with sesame and sumac.

Can za'atar be made at home?

Yes; an approximate za'atar can be prepared by mixing dried thyme, toasted sesame, sumac, and salt in the right ratio.

Is za'atar available in Turkey?

It can be found in Southeastern Anatolia and at shops selling Middle Eastern products, as well as at gourmet markets.