This homemade za'atar spice blend is a balanced fusion of dried spices that come together to elevate your Middle Eastern flavours. It's nutty, earthy, woodsy and citrusy all at the same time. Make it in 5-minutes and sprinkle it on everything.
OK, not everything. But you get the gist. Try it with Sabich, sprinkle it on hummus or toss it through roasted vegetables.
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What is Za'atar?
Za'atar (pronounced zaah-tar) is a savoury spice blend used in Middle Eastern and some Mediterranean cooking.
It's a robust blend featuring nutty toasted sesame seeds, citrusy sumac, earthy cumin and woodsy marjoram, thyme and oregano.
Why This Recipe Works
Ingredients & Substitutions
Sesame seeds. To toast or not to toast, that is the question. I always toast my sesame seeds for this recipe. It brings out the nutty, buttery bliss in the seeds.
Cumin. Cumin adds earthiness and slightly citrus element. I have measurements for both cumin seeds or ground cumin in the recipe card below.
Sumac. Sumac is essential to za'atar. It gives the spice mix its distinctive tangy flavour.
Marjoram. Woodsy, pine-y marjoram creates another layer. Sometimes I have trouble getting marjoram at my local stores, so I swap it for more dried oregano.
Thyme. Thyme is slightly floral, slightly minty and slight woody.
Oregano. Not as sweet as marjoram, oregano is woodsy but a little more pungent.
Salt. To bring it all together.
How to Make It
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
Toast the sesame seeds in a medium-sized dry (no oil) pan for around 4 minutes or until fragrant and lightly toasted.
Remove the seeds from the pan. To get the most flavour from your za'atar, also toast the cumin seeds until fragrant, then grind.
Step 2.
Combine the sesame seeds with the other spices and mix to combine.
How to Serve Your Za'atar Spice Blend
Storage
Store your za'atar in a sealed jar in a cool place out of direct sunlight for up to 3 months.
FAQs
It is. It's easy to be confused; za'atar is the name of a spice blend and the name of a class of herbs in the Lamiaceae, or mint, family. This family also includes oregano and thyme. Za'atar is sometimes referred to as Middle Eastern oregano.
Za'atar can be made finer by grinding the spices or whole, which is chunkier. This recipe is made with mostly ground dried spices, so it sits somewhere in-between.
More Middle Eastern-style Recipes
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Make This Recipe
Homemade Za'atar Spice Blend
Equipment
- 1 medium frypan or skillet
- 1 jar with a lid for storage
- 1 spoon
Ingredients
- 2 tablespoon sesame seeds
- 1 tablespoon cumin seeds 2½ teaspoon ground cumin
- 1 tablespoon dried majoram or oregano
- 1½ tablespoon sumac
- 1 tbsp dried organo
- 2 teaspoon dried thyme
- ½-1 teaspoon sea salt
Instructions
- Add sesame seeds to a small/medium frying pan and spread into a thin layer. Turn the heat to medium and gently toast the seeds until lightly toasted and fragrant, around 4-5 minutes. Make sure to watch the seeds. Once they begin to toast, they can burn pretty quickly.
- Remove the seeds from the pan to stop toasting and transfer them to a smallish bowl. Add the other ingredients and stir well to combine. Taste and adjust salt as preferred. I use a full teaspoon of salt, but that's me. Try it with a half-teaspoon and add more if you prefer.
- Store in an airtight container in a cool place out of direct sunlight for up to 3 months. Always check for moisture inside the jar. If the jar has moisture, discard the mix.
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