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Za’atar Seasoning Recipe
Za’atar seasoning is one of those simple spice blends that can completely transform a meal. Earthy, herby, nutty, and slightly tangy, it’s beautiful sprinkled over hummus, stirred through yoghurt, rubbed onto meat, or scattered across warm flatbread with plenty of olive oil. Once you’ve made a jar for yourself, you’ll find endless reasons to reach for it.
Za'atar Seasoning
Za’atar is one of those spice blends that instantly transforms a dish. I always keep a jar in the pantry for when something needs a little extra oomph. With its mix of toasted sesame, sumac, oregano and thyme, it’s earthy, citrusy, and just the right amount of nutty. I love sprinkling it over roasted veggies, swirling it into yoghurt, or brushing it on flatbreads with olive oil before baking. It’s a beautiful way to bring a Middle Eastern flair to everyday meals.
Ingredients
- 2 tbsp sesame seeds
- 2 tbsp oregano, ground
- 2 tbsp thyme, dried
- 2 tbsp sumac
- 1/4 tsp salt
Instructions
- Lightly toast the sesame seeds in a dry pan over medium heat, stirring frequently, until golden and fragrant. Watch them closely as they burn quickly. Set aside to cool.
- Add all ingredients to an airtight container and shake well to combine.
Notes
- Za'atar is a Middle Eastern spice blend that's tangy, herby, and completely addictive. Once you've got a jar of it in the pantry you'll find yourself reaching for it constantly.
- Toasting the sesame seeds first is the only step that requires any heat, and it makes a big difference. It brings out a deep nuttiness that raw seeds just don't have.
- Ground oregano gives a more intense, concentrated flavour than dried leaf oregano. If you only have dried leaf oregano, just pulse it briefly in a spice grinder or crush it between your fingers before adding.
- Sumac is the ingredient that gives za'atar its characteristic citrusy tang. Don't skip it or substitute it with something else. You can find it in Middle Eastern grocery stores or the spice aisle of most supermarkets.
- This recipe makes a fairly mild, balanced za'atar. If you prefer it tangier, add an extra tablespoon of sumac. If you want more nuttiness, add an extra tablespoon of sesame seeds.
- Store in an airtight jar in a cool, dark place for up to 3 months. The flavour is at its best within the first few weeks.
- Za'atar mixed with good quality olive oil makes one of the simplest and most satisfying dips for bread you'll ever make. The ratio is roughly 1 part za'atar to 2 parts olive oil.
- This spice blend also makes a brilliant gift. Pop it in a nice jar with a label and it's a genuinely useful and thoughtful present for anyone who loves cooking.
What I Cook With
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 8Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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From Paddy’s Markets to My Pantry
Welcome to the world of my favourite spice blend: Za’atar seasoning! I stumbled across this during one of my many weekend wanders through Paddy’s Markets in Ultimo a long long time ago. If you’ve never been, it’s a bit of a food lover’s haven tucked right alongside Sydney’s China Town. Just a short walk from Central Station, it’s bursting with everything from dodgy trinkets to impossibly fresh fruit and veg, and mounds upon mounds of vibrant, fragrant spices. And honestly, I went for the trinkets once or twice, but I stayed for the spices.
There’s something almost magical about the smell of freshly packed, untoasted spices. You know the kind – that heady mix of earthy, floral, and tangy notes that hit you before you even see the stall. I’d go regularly when I lived in Sydney, often picking up something new to try each visit. One day I found a little bag labelled Za’atar and tossed it into my basket without a second thought. At the time I was knee-deep in a Middle Eastern cooking phase (think chickpeas, eggplants, lots of olive oil) and Za’atar quickly became the star of the show.
And Za’atar seasoning is more than just a spice mix – it’s an aromatic, tangy, herby little miracle that gives even the most boring flatbread a glow-up. And the best bit? It’s ridiculously easy to make at home. These days, Za’atar the actual herb is protected due to overharvesting, so most versions you come across (including mine) use oregano or thyme instead. But the flavour still hits all the right notes, and honestly, I wouldn’t be without it.
It’s the Simplicity for Me
One of the reasons I love Middle Eastern cuisine is how it manages to pack so much flavour into recipes that are often deceptively simple. Za’atar is the perfect example of that – you don’t need fancy equipment, or hours of prep time. Just a few pantry staples and you’ve got something that can transform roast veg, grilled meat, or a plain old sandwich into something you actually want to eat.
When I first started cooking with Za’atar, I wasn’t quite sure how to use it. I’d sprinkle it on roast potatoes. Stir it through labneh. Mixed it with olive oil for a quick flatbread dip. And it worked every single time. It’s got this slightly tart, earthy flavour, thanks to the sumac, that balances beautifully with the nuttiness of sesame seeds and the warm herbal notes of thyme and oregano.
Even now, after years of cooking, I still get a little thrill whenever I use it. It adds depth without overpowering. It plays nice with other flavours. And most importantly, it makes me look like a much better cook than I actually am – which, frankly, is what I’m always aiming for in the kitchen.
Always On Hand, Always in Use
These days, I make my Za’atar seasoning in bulk and keep it in a jar on the shelf right next to the salt and pepper. It’s in such high rotation that I often find myself whipping up another batch before I even realise I’ve run out. And let me tell you – I notice when it’s missing. I once made roast pumpkin without it and the whole dish felt naked.
Similar to Dukkah, it’s one of those blends that you’ll find yourself reaching for again and again. Don’t overthink it – toss it on grilled chicken, mix it into a salad dressing, dust it over hummus. I’ve even been known to sprinkle it on my shakshukah when I’m feeling extra bougie. It’s versatile, reliable, and just like my husband, punches well above its weight.
If you’ve never made your own spice blends before, Za’atar is a brilliant place to start. There are no tricky ratios or obscure ingredients, and the payoff is instant. It’s proof that the right combo of simple things can be something quite special. And if you’re anything like me, you’ll end up wondering how you ever cooked without it.
Frequently asked questions
What is sumac and can I substitute it? Sumac is a deep red, tangy spice made from ground dried berries that gives za’atar its characteristic citrusy flavour. It’s not really substitutable because nothing else replicates that particular fruity acidity. It’s widely available in the spice aisle of most supermarkets now, and definitely at any Middle Eastern grocery store. It’s worth having in the pantry well beyond this recipe.
Do I really need to toast the sesame seeds? Yes. Raw sesame seeds taste flat and slightly bland. Toasting them in a dry pan for a few minutes until golden transforms them completely, bringing out a deep nuttiness that carries through the whole blend. It takes five minutes and makes a noticeable difference to the finished za’atar.
How long does homemade za’atar keep? Up to three months stored in an airtight jar in a cool, dark place, though the flavour is at its brightest and most vibrant within the first few weeks. Make it in small batches so you’re always working through a fresh jar rather than one that’s been sitting in the back of the cupboard losing its potency.
Ingredient breakdown
Sesame seeds
Toasted in a dry pan before anything else happens, which is the only step in this recipe that requires heat and the one that makes the biggest difference to the finished blend. Raw sesame seeds add texture but very little flavour. Toasted sesame seeds add a deep, nutty richness that runs through every pinch of the za’atar. Watch them closely because they go from golden to burnt with almost no warning.
Ground oregano
Ground rather than dried leaf oregano, which gives a more intense, concentrated flavour that suits a spice blend better than the coarser texture of dried leaves. If you only have dried leaf oregano, crush it between your fingers or pulse it briefly in a spice grinder before adding it to the mix.
Dried thyme
The herbal backbone of the blend alongside the oregano, adding a slightly floral, earthy note that balances the tanginess of the sumac and the nuttiness of the sesame. Dried thyme works well here because the other ingredients are all dry and the blend needs to be shelf-stable.
Sumac
The ingredient that defines za’atar and gives it that characteristic citrusy, slightly fruity tang that makes it so distinctive and so addictive. Sumac is ground from dried berries and has a deep red colour that gives the finished blend its warm, earthy appearance. Don’t skip it and don’t try to substitute it with something else. If you want a tangier za’atar, add a little more sumac. If you want it more herby, pull back slightly and increase the thyme.
Salt
A small amount that seasons the blend and brings all the other flavours into focus. It’s a minor ingredient here because za’atar is typically added to other things that have their own seasoning, so you don’t want the blend itself to be aggressively salty.
Serve this with
- Rubbed over chicken, lamb, or vegetables before roasting, where the heat blooms the spices and the sesame seeds toast further into the crust of whatever you’re cooking.
- Spooned generously over hummus with a drizzle of good quality olive oil, which is one of the simplest and most satisfying things you can put on a table.
- Mixed with olive oil at roughly one part za’atar to two parts oil as a dip for bread or flatbreads, which requires almost no effort and tastes like something from a proper Middle Eastern restaurant.
