Za’atar Spice Recipe

Za’atar spice is a very versatile spice blend widely used in Middle Eastern cuisine, it has a unique aroma and taste, and it’s made with dried herbs, sumac, toasted sesame seeds, cumin, salt, and extra virgin olive oil. It adds a zesty and earthy flavor to a variety of dishes such as dips, vegetables, bread, baked goods, and even grilled meats.

Za’atar is deeply rooted in the culture and traditions of the Middle East, and has become a symbol of the region’s culinary heritage. Its popularity has spread around the world, and it can now be found in many specialty food stores and online retailers around the world. It is often associated with hospitality and is frequently served to guests as a sign of welcome.

Za’atar spice is loved for its bold and complex flavors. In this recipe, I’m showing you how to make your own za’atar spice blend from scratch, so you can enjoy the authentic taste of Middle Eastern cuisine right in your own kitchen.

Different variations of za’atar blend exist in the Middle East, and they can be a little different from one area to another. I am sharing with you the Palestinian/Jordanian/Lebanese version.

Why Make Za’atar At Home

1. Freshness – You can control the quality of the za’atar that you make at home. Keep in mind that store-bought za’atar can spend a lot of time hanging out on the store shelves, it just does not taste the same.
2. Customization – When you make your own homemade za’atar blend, you decide what goes into it. Many za’atar blends contain wheat powder, I personally omit that due to allergies in the family. I also make sure that I use the best quality of Sumac that I can get my hands on, and change up the rations to what I personally like.
3. Easy to Make – With this guide and my simple recipe, you will never buy store-bought za’atar again. It tastes so much better, it’s cheaper, and it’s very simple to make too.

Ingredients In Za’atar

Here’s what you will need to make Za’atar spice:

• Wild oregano (or wild thyme): Oregano is one of the key ingredients in za’atar, providing an earthy, slightly bitter flavor to the blend and making up the bulk of the blend. Traditionally, Syrian oregano (Origanum syriacum), which is also known as Lebanese oregano, is the variety of oregano typically used in za’atar blends.
• Sumac: Sumac is a tangy, slightly sour spice that is made from dried, ground berries of the sumac shrub. It is a common ingredient in many Middle Eastern spice blends, including za’atar, and adds a bright, citrusy note to the mix. It is also used in other Middle Eastern dishes such as Fattoush Salad, and Musakhan Sumac Chicken.
• Sesame seeds: Toasted sesame seeds add a nutty, slightly sweet flavor and crunch to the blend. They are a prominent ingredient in za’atar, as in, you can’t make a za’atar blend without toasted sesame seeds. Use hulled white sesame seeds and toast them yourself, or buy toasted sesame seeds and add them to the za’atar.
• Cumin (optional): Some za’atar blends may include cumin, which adds a warm, earthy flavor to the mix. I like to add it to mine but feel free to leave it out if you don’t like cumin.
• Salt (optional): Salt is used to season the blend and enhance the flavors of the other ingredients, it is certainly an optional ingredient that you can omit.
• Olive oil: After the spice blend is made, it is rubbed with olive oil for a better texture and flavor. Only add the olive oil if you’re planning to consume za’atar within a month or two.

Complete list of ingredients and amounts can be found in the recipe card below.

If you choose to dry your own oregano, here’s how

Remove the oregano leaves from the stems, you don’t want any woody parts in your blend, so discard the stems. Then wash the leaves in water a few times until the water runs clear, and dry it in a salad spinner.

Then either dry the oregano leaves in a dehydrator if you have one, or place on a clean large towel in a single layer in a dry room (not in direct sunlight) to dry over the next few days.

To grind the dried oregano, you can either use a food processor but only do a few pulses (you don’t want it to turn into a powder), or use your hands, and rub the dried leaves between the palms of your hands to break them apart.

Alternatively, you can use a spice grinder if you’re making a small amount of za’atar. This is the spice grinder that I like and recommend, it’s the best one out there

How To Make Za’atar Spice

1. *Optional* only do this step if you’re planning to consume the za’atar within 2 months. Add extra virgin olive oil to the dried oregano, and rub the mixture between your hands. This will make the mixture less dry, and gives it a wonderful flavor.
2. In a large bowl, combine dried ground oregano, toasted sesame seeds, sumac, cumin, and salt. Stir well to combine and store in a sealed jar.

Storing Tips

The best way to store za’atar spice for maximum freshness is to keep it in an airtight jar or container in a cool, dark place (like your pantry). This will help to prevent the spices from being exposed to light, heat, and moisture, which can cause them to lose flavor and potency over time.

It is important to choose an airtight jar or container with a tight-fitting lid. If you want to store the za’atar in a zip-top bag, press out as much air as possible before you seal it (you can also do this, and freeze it to extend its shelf life).

Don’t forget to label the container with the date that you made the za’atar blend, so you can keep track of how long it has been stored.

Za’atar can typically last for about 6 months when stored properly, but it’s best to use it within 2 months for maximum freshness and flavor.

What To Serve With

As a dip with bread: The most popular way to enjoy za’atar is with fresh pita bread. Tear a piece of the bread, dip it in extra virgin olive oil, and then dip it again in za’atar spice so it sticks, and enjoy with a cup of sweetened black tea.

Use in baked goods such as croissants, focaccia, breads, manakish, and pastries.

Season meats: Za’atar can be used to add flavor to grilled meats, such as chicken, lamb, or beef. Simply rub the meat with a little olive oil and sprinkle some za’atar on top before cooking.

Salads and grains: Sprinkle this tasty spice on salads, rice, farro, quinoa, couscous, you name it!

Recipe FAQs

The beauty of making za’atar at home is that you can customize the blend to your preference, adding more or less of each ingredient depending on what you like. It’s also a great way to ensure that your za’atar is fresh and free from any additives or preservatives.

If you try my recipe, don’t forget to rate it, and share your experience in the comments box below. I love hearing from you!