More Spice Mixes
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 sesame seeds in a dry pan until golden.
- Add all ingredients to an airtight container, and shake to mix well.
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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Za’atar Seasoning recipe
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.
Ingredients Breakdown
Za’atar seasoning begins with sesame seeds. These little seeds bring a deep nuttiness that balances out the brightness of the herbs and sumac. Toasting them first unlocks a whole new layer of flavour, but even raw they add a lovely crunch and warmth that rounds everything out.
Then comes the herbaceous mix of oregano and thyme. Both herbs are punchy in their own right, but together they form a lovely, earthy base that feels familiar and comforting. In traditional blends, the actual Za’atar herb would be used here, but thyme and oregano do a brilliant job standing in.
Finally, the sumac and salt. Sumac is the magic in this mix – bright, tangy, almost lemony. It lifts everything and stops the seasoning from feeling too heavy. A touch of kosher salt brings it all together, helping the flavours sing without overwhelming your dish. Just five simple ingredients!
