Regional blends
Za'atar
A Levantine mix of dried wild thyme or hyssop, sumac, sesame and salt, eaten with oil and bread.
Presented by ClearTrust Free for cooks, makers and the curious.
Za'atar names both a group of wild herbs of the thyme family and the blend made from them. The blend is dried thyme or related herbs, sumac, toasted sesame and salt. It is a daily seasoning in the Levant, mixed with olive oil and spread on flatbread.
What goes in
- Dried thyme or hyssop542%, Herbal base.
- Sumac325%, Sour.
- Sesame325%, Toasted.
- Salt18%, Seasoning.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Dry Dry the herb and remove woody stems. Step 2: Toast Toast the sesame seeds until pale gold. Step 3: Pound Cool the sesame and crush it lightly. Step 4: Grind Rub the herb between your hands to a fine crumble. Step 5: Blend Mix with sumac and salt. Step 6: Store Stir with olive oil to spread on bread, or store dry. Finished Za'atar, by share.
The herb
Plants such as Origanum syriacum, often called Syrian oregano, are used. Wild gathering has been restricted in some places because of overharvesting, and many people buy cultivated herb.
Use
Manakish, flatbreads, are baked with za'atar and oil. It is also dipped with bread in oil, sprinkled on labneh, eggs and vegetables, and kept in homes everywhere. Mixes vary by town, family and shop.
Where it is used
The spices in it
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.