What Is Za'atar? Guide to the Middle Eastern Herb Blend

What Is Za'atar?

Za'atar is a Middle Eastern spice blend made from dried thyme (or oregano), ground sumac, toasted sesame seeds, and salt. It has an earthy, tangy, nutty flavor that is one of the most recognizable tastes of the Levant — Lebanon, Syria, Palestine, Jordan, and Israel all claim it as essential to their cooking. You'll find it on flatbreads, in dips, rubbed on meats, and stirred into olive oil as a condiment.

The word "za'atar" refers to both the spice blend and the wild thyme plant (Origanum syriacum) that is its primary ingredient. The blend has been used across the eastern Mediterranean for centuries — there are references to za'atar in medieval Arabic cookbooks, and the wild herb has been gathered from hillsides since antiquity. In many Levantine households, za'atar mixed with olive oil is served at every breakfast alongside bread, labneh, and fresh vegetables.

The blend varies by region and family. Lebanese za'atar tends to be heavier on sumac (more tangy), Palestinian za'atar often includes more sesame (nuttier), and Syrian versions may add coriander or cumin. Some blends use oregano or marjoram instead of thyme. All versions share the core trinity of herb + sumac + sesame.

What Does Za'atar Taste Like?

Za'atar tastes like a Mediterranean herb garden with a citrus twist. The dominant flavor is earthy, savory thyme — warm and slightly minty. The sumac adds a bright, lemony tartness that lifts the herbs out of heaviness. Toasted sesame seeds contribute a nutty crunch and a faint sweetness. Together, the effect is herbal, tangy, and toasty.

The texture is coarse and dry — a mix of crushed leaves, ground powder, and whole seeds. It clings to oiled surfaces, which is why the classic preparation is za'atar mixed with olive oil and spread on bread. The flavor is best raw or briefly heated. Extended cooking dulls the sumac's tartness and turns the sesame bitter.

How to Use Za'atar

On bread with olive oil: The quintessential use. Mix 2 tablespoons za'atar with 3 tablespoons olive oil. Spread on pita or flatbread and toast in a 400°F oven for 5 minutes. This is manoushe — the Lebanese street food staple.

As a finishing sprinkle: Scatter 1–2 teaspoons over hummus, labneh, roasted vegetables, fried eggs, or avocado toast. The visual contrast of the green-brown blend against light-colored foods is striking. Try it on Classic Hummus or Labneh.

In salad dressings: Whisk 1 tablespoon za'atar into olive oil and lemon juice for a Levantine vinaigrette. This is the dressing for Za'atar Fattoush — the tangy, herby flavor cuts through the richness of fried pita chips.

As a dry rub for meat: Coat chicken thighs, lamb chops, or fish fillets with olive oil, then press za'atar into the surface before roasting or grilling. The sesame seeds toast in the oven and create a fragrant crust.

Mixed into yogurt: Stir 1–2 teaspoons into thick Greek yogurt with a pinch of salt and a drizzle of olive oil. Serve as a dip alongside warm bread, raw vegetables, or grilled meats.

On eggs: Sprinkle za'atar over scrambled eggs, fried eggs, or shakshuka right before serving. It's a simple upgrade that transforms a basic breakfast — try it on Shakshuka.

In compound butter: Mix 2 tablespoons za'atar into 4 tablespoons softened butter. Roll into a log, chill, and slice over grilled steaks, roasted chicken, or warm bread.

Za'atar Substitutes

If you can't find za'atar, you can approximate it from pantry staples:

Substitute	Ratio	Best For	Trade-off
Dried thyme + lemon zest + sesame seeds	1 tsp thyme + ½ tsp zest + ½ tsp sesame per 1 tbsp za'atar	Bread, dips, eggs	Closest DIY match — missing sumac's specific tartness but gets the character right
Dried oregano + sumac + sesame seeds	Equal parts, 1 tbsp total	Rubs, marinades	Good if you have sumac but not za'atar — oregano is a common regional swap
Italian seasoning + lemon zest	1 tbsp Italian seasoning + 1 tsp zest	Emergency substitute	Wrong herb balance (too much basil, no sumac) but captures the Mediterranean spirit
Dukkah	1:1	Finishing, bread dipping	Nutty and spiced but heavier — contains cumin and coriander that za'atar lacks
Herbes de Provence + sumac	2 tsp herbs + 1 tsp sumac	Roasted vegetables, meats	French herb blend with Levantine tartness — surprisingly close

Za'atar is inexpensive ($5–8 for a bag) and keeps for 6+ months. If you cook Middle Eastern food regularly, it's worth having on hand.

Where to Buy Za'atar

Online:

• Ziyad Premium Za'atar Blend — traditional Lebanese-style blend with good sumac proportion
• Burlap & Barrel Wild Za'atar — single-origin wild thyme from Palestine, premium quality

In-store: Check the international or Middle Eastern aisle. Whole Foods, Trader Joe's, and ethnic markets carry it. Middle Eastern and Mediterranean grocery stores always stock multiple brands. It's usually shelved near sumac, tahini, and other Levantine ingredients.

What to look for: A blend that's visibly green (from herbs) with flecks of dark red (sumac) and pale seeds (sesame). Avoid blends that look uniformly brown — the herbs are old. Check the ingredient list: thyme or oregano should be first, followed by sumac and sesame. Some cheap blends are mostly sesame with minimal herbs — you want the green stuff.

Price: $5–8 for a 4–6 oz bag (lasts 6+ months).

How to Store Za'atar

Store za'atar in an airtight container in a cool, dark place. The dried herbs and toasted sesame seeds are shelf-stable for 6–12 months. After 12 months the thyme starts losing its aromatic punch and the sesame seeds can go slightly rancid — give it a sniff before using if it's been a while. Don't refrigerate — the moisture causes clumping and dulls the herbs. If you buy in bulk, keep a small jar in the kitchen and store the rest sealed.

Nutrition & Health Benefits

One tablespoon of za'atar contains approximately 10 calories, with trace amounts of fat (from sesame seeds), carbohydrates, and protein. The thyme and oregano in za'atar contain thymol and carvacrol, compounds with demonstrated antimicrobial properties in laboratory studies. Sumac contributes antioxidants, and sesame seeds provide small amounts of calcium, iron, and zinc.

In traditional Levantine culture, za'atar is sometimes called "brain food" — there's a folk belief that eating za'atar before exams improves memory. While no clinical studies have confirmed this, the combination of aromatic compounds and minerals makes it a nutrient-dense seasoning relative to its calorie content.

This is not medical advice. Consult a healthcare provider for dietary guidance.

Recipes That Use Za'atar

Beginner:

• Za'atar Fattoush — the classic sumac-thyme-sesame combination on a tangy bread salad
• Classic Hummus — smooth chickpea dip finished with za'atar and olive oil
• Labneh — thick strained yogurt with za'atar, olive oil, and warm pita
• Fattoush (Lebanese Bread Salad) — crispy pita, fresh vegetables, and a bright sumac-lemon dressing
• Shakshuka — eggs poached in spiced tomato sauce, finished with za'atar
• Tabbouleh — fresh parsley and bulgur salad with a lemony dressing

Intermediate:

• Crispy Falafel — golden fried chickpea fritters served with za'atar-dusted pita
• Beef Kofta — spiced ground beef kebabs with za'atar yogurt sauce
• Lamb Kebabs — chargrilled lamb with Middle Eastern spices and herb condiments

Explore more Middle Eastern recipes →

Learn about building spice blends with za'atar at Spice Blends. See also: Sumac, Tahini.