zaatar

Zaatar, or za'atar, is a term used in Middle Eastern cooking to denote both a wild herb and a spice blend. The herb, Origanum syriacum (wild thyme), grows across the Levant and has a lemony, resinous aroma. The spice blend zaatar typically combines dried thyme or oregano, toasted sesame seeds, ground sumac, and salt; regional recipes may substitute marjoram or include additional spices.

Typical blends vary by country but share several common components. A standard mix is dried thyme or oregano with toasted sesame seeds, ground sumac for tang, and salt. Some versions add coriander, cumin, fennel seed, or pepper; some use only herbs without sesame for a lighter version. In many households, zaatar is ground just before use to preserve aroma, while commercial blends may include anti-caking agents.

Uses for zaatar are diverse. It is often mixed with olive oil as a dip for bread or used as a seasoning on flatbreads such as manakeesh. It also seasons roasted vegetables, grilled meats, yogurt, hummus, and can be sprinkled over grains or salads to add aroma and depth.

History and culture notes add context. Zaatar is widely used across the Levant and parts of North Africa, with regional variations reflecting local herbs and tastes. While the precise origin is difficult to pinpoint, the blend has a long-standing presence in traditional cooking and is now produced and exported globally in both herb and spice forms.

Storage and nutrition: store zaatar in a cool, dry place in an airtight container; its aroma is best when fresh-ground. The sesame seeds mean it can trigger sesame allergies. The blend’s essential oils contribute flavor and aroma, and some varieties have antioxidant properties.