Za'atar

Lebanese Za'atar Spice Blend

A classic Lebanese seasoning blend of toasted sesame, thyme, oregano, sumac and warm spices. Mixed with olive oil, it becomes the iconic spread drizzled onto warm flatbread for breakfast across Lebanon.

Prep

5 min

Cook

7 min

Total

12 min

Serves

Makes about 120 g (4¼ oz), roughly 12 servings as a bread to

Difficulty

Easy

Recipe ingredients

• •60 g (½ cup) sesame seeds, hulled, white, raw
• •20 g (¼ cup) dried thyme, Lebanese-style dried thyme (za'atar herb) preferred
• •15 g (2 tbsp) dried oregano
• •12 g (1 tbsp) ground sumac, do not omit; it gives the tart backbone
• •4 g (2 tsp) ground cumin
• •3 g (1 tsp) ground coriander
• •3 g (1 tsp) fine sea salt
• •1 g (½ tsp) ground fenugreek (optional), small traditional addition; skip if unavailable

Steps

1. 1 Place the sesame seeds in a dry skillet over medium-low heat. Toast, stirring constantly, until they turn pale gold and smell nutty, about 3–4 minutes; do not let them brown or they will taste bitter. Immediately tip onto a plate to stop the cooking.
2. 2 In the same pan, briefly warm the thyme and oregano for about 30 seconds just to wake the oils; remove from heat.
3. 3 Combine the toasted sesame seeds, warmed herbs, sumac, cumin, coriander, salt and fenugreek (if using) in a bowl. Stir well, crushing any clumps of thyme between your fingers as you go.
4. 4 Taste and adjust salt and sumac: more sumac for tartness, more salt for punch. The blend should smell toasty, herby and tangy.
5. 5 To serve the traditional way, spoon 2–3 tablespoons of za'atar into a small dish, make a well in the centre and add enough good Lebanese olive oil to form a thick, spoonable paste (about 4–5 tablespoons). Spread on warm flatbread (markouk or khubz) and eat at once.
6. 6 Store the dry blend in an airtight jar, away from light, for up to 2 months. Once olive oil is mixed in, the paste is best used the same day.