Lebanese zaatar is a savory, tangy spice blend made with dried herbs, sumac, sesame seeds, and salt. This version uses dried thyme, oregano, and marjoram to echo the herbal character of traditional blends, and it is delicious stirred with olive oil for dipping or sprinkled over bread, vegetables, and eggs.
Ingredients
- ½ cup dried thyme (12 g): Use leaves rather than fresh thyme; dried herbs are concentrated and keep the finished blend dry and shelf-stable. If you can find dried wild zaatar, also called Syrian oregano or hyssop in some shops, use it in place of the thyme for a more distinctive traditional herbal note.
- ¼ cup dried oregano (7 g): Choose a fragrant, leafy dried oregano. It adds a warm, slightly peppery flavor that complements the thyme.
- 2 tablespoons dried marjoram (3 g): Marjoram brings a softer, gently sweet herbal aroma. If you do not have it, use an extra 2 tablespoons of dried thyme or oregano; the blend will taste a little sharper.
- ½ cup raw sesame seeds (72 g): Toasting them briefly brings out a nutty flavor. White sesame seeds are most common, but unhulled seeds work too and make the mixture more robust.
- ⅓ cup ground sumac (35 g): Sumac gives zaatar its bright, tart, lemony character and reddish color. It is sold in Middle Eastern grocery stores and many spice shops. If you cannot find it, use finely ground dried lemon peel as a practical but less fruity substitute; add it to taste because it is not a direct flavor match.
- 1 teaspoon fine salt (6 g): This seasons the blend without making it overly salty. If your sumac is already salted, start with ½ teaspoon (3 g), taste, and add more only if needed.
Instructions
- Check and measure the herbs. Measure the thyme, oregano, and marjoram into a bowl. Rub the leaves gently between your fingers to break up any large pieces and release their aroma. Pick out any tough stems. Dried herbs should smell fragrant; if they have been open in the cupboard for a long time and smell faint or dusty, replace them for a livelier blend.
- Toast the sesame seeds. Put the sesame seeds in a small, dry skillet over medium-low heat. Stir or shake the pan frequently for about 2 to 3 minutes, until the seeds smell nutty and just begin to turn pale golden. They can go from toasted to burnt quickly, so take them off the heat as soon as they color. Spread them on a plate and let them cool for 5 minutes. Do not add oil or water.
- Combine the blend. Add the cooled sesame seeds, sumac, and salt to the bowl of herbs. Stir thoroughly so the reddish sumac and salt are distributed evenly. Taste a small pinch and adjust with a little more sumac for tartness or a pinch of salt if the herbs taste flat. Transfer the finished zaatar to a clean, completely dry, airtight jar. The recipe makes about 1¾ to 2 cups, depending on how finely the herbs are crumbled.
Tips
- Use dry, aromatic herbs. The flavor depends more on freshness than on an elaborate grinding method. If the thyme or oregano has lost its scent, the blend will taste muted even if the quantities are right. Keep dried herbs tightly closed and away from heat and sunlight.
- Toast gently and stop early. Sesame continues to smell toasted after it leaves the pan, and dark brown seeds can taste bitter. If you are unsure, remove the skillet when most seeds are pale gold and a few are still ivory. Let them cool fully before mixing so they do not warm the herbs or create condensation in the jar.
- Adjust for your sumac. Sumac varies in tartness, saltiness, and grind. Taste the blend before adding extra salt, especially if your sumac label lists salt. For a sharper finish, add sumac a teaspoon at a time rather than changing the whole batch at once.
- Keep the tools dry. A damp spoon or wet hands can introduce moisture and shorten the blend’s useful life. Spoon out what you need, and do not dip bread directly into the storage jar.
Serving Suggestions
A classic way to serve Lebanese zaatar is as a dip: put a few tablespoons in a shallow dish and pour good olive oil alongside or over it. Dip pieces of flatbread into the oil, then into the spice blend, or stir the two together into a loose paste. Mix only the amount you plan to eat, since oil changes the storage life and texture of the dry blend.
Sprinkle zaatar over warm pita, manakish, or flatbread before baking, or brush the bread lightly with olive oil and add the blend after it comes out of the oven. It also works on roasted potatoes, carrots, cauliflower, or chickpeas; add it near the end of roasting or at the table so the herbs stay fragrant. Try a pinch on hummus, labneh, sliced tomatoes, cucumber, avocado toast, or a simple salad. Its tangy, savory flavor is especially good with creamy or mild foods.
For a quick breakfast or lunch, scatter a little over fried or scrambled eggs, or mix it into plain yogurt with olive oil and a squeeze of lemon. Start with about ½ teaspoon per serving and add more to taste. If using the blend on food that is already salty, such as brined cheese or seasoned olives, use a light hand.
Variations
More traditional herbal character: If dried wild zaatar or hyssop is available, replace some or all of the thyme with it. Names and products vary by region and shop, and blends differ across Lebanon and neighboring areas, so there is no single fixed ratio. Wild zaatar often tastes more earthy and distinctive than supermarket thyme. Keep the sumac and sesame in the recipe, then adjust the herb balance to suit the product you have.
More sesame-forward: Increase the sesame seeds to ⅔ cup (96 g) and leave the other amounts unchanged. The result is nuttier and a little less tart per spoonful. This is a useful adjustment if you plan to sprinkle the blend generously over bread.
Without sesame: For a sesame-free version, simply leave out the seeds. The blend will be more herb-and-sumac-forward and less rich, so begin with a smaller amount when seasoning food. You can add toasted pumpkin or sunflower seeds at serving time if suitable, but they change the traditional flavor and should not be put into the jar if you want the spice mix to store neatly.
Coarser or finer texture: Leave the mixture as it is for a rustic, leafy blend, or pulse it briefly in a clean spice grinder for a more even texture. Use short pulses and stop before the sesame turns into a paste. A mortar and pestle also works for a small portion. Grinding is optional; the coarse texture is well suited to dipping and sprinkling.
Storage and Reheating
Store the dry zaatar in a clean, dry, airtight container in a cool, dark cupboard. It is best within about 2 to 3 months, when the herbs and toasted sesame are most aromatic; it may remain usable longer, but its flavor gradually fades. Label the jar with the date, and use a dry spoon each time. There is no need to refrigerate a thoroughly dry spice blend, and refrigeration can cause condensation if the jar is opened while cold.
For longer storage, freeze the tightly sealed dry blend for up to 6 months. Let the closed container return to room temperature before opening to reduce condensation. Do not store the whole batch mixed with olive oil: make an oil-and-zaatar dip fresh in a small bowl and refrigerate any leftover mixture promptly. Use it within 3 to 4 days, and discard it sooner if it has been left at room temperature for more than 2 hours. There is no reheating step for the dry blend; add it to hot food just before serving or during the final moments of cooking.
Frequently Asked Questions
Is zaatar the same thing as the dried herb?
Not always. The word can refer to herbs in the oregano or thyme family, and it is also commonly used for a spice blend made with herbs, sumac, sesame seeds, and salt. In this recipe, “Lebanese zaatar” means the seasoned blend. A packet labeled zaatar may contain a different herb ratio, so check its ingredients if you are substituting it in another recipe.
Can I make this recipe with fresh herbs?
Dried herbs are the better choice for this pantry blend. Fresh leaves contain moisture, which changes the texture and makes the mixture unsuitable for the same room-temperature storage. If you want a fresh-herb topping, chop fresh herbs and mix a small amount with sumac and sesame just before serving, then refrigerate any leftovers and use them promptly.
What can I use instead of sumac?
Finely ground dried lemon peel is a practical substitute, though it lacks sumac’s fruity, pleasantly tart flavor. Start with a smaller amount and taste as you go. A little lemon zest added to a serving at the table can also brighten the food, but fresh zest should not be mixed into the dry jar because it adds moisture.
Should I grind the sesame seeds and herbs?
No. The blend is traditionally useful with a coarse texture, and keeping the sesame seeds whole gives each spoonful a pleasant nutty crunch. If you prefer a finer mixture, pulse it briefly just before use. Avoid running a grinder continuously, since the sesame seeds can release oil and turn pasty.
Can I use store-bought zaatar in place of this recipe?
Yes, but taste it first. Commercial and regional blends differ in their herb mix, salt level, sesame content, and tartness. If a recipe calls for this homemade version, add the packaged blend gradually and reduce any extra salt until you know how seasoned it is. Some packaged blends are more herb-heavy, while others are strongly tart or salty.
How do I use zaatar with olive oil?
For a simple dip, place a few tablespoons of the dry blend in a dish and add olive oil until it is loose enough to scoop with bread. You can also drizzle oil over the bread first and sprinkle the zaatar on top. Mix only what you expect to serve, because the dry blend keeps much longer than the oil mixture.
Related
- Lebanese Meat Kibbeh: Baked Bulgur and Beef Recipe
- Lebanese Zaatar Bread Recipe: Manakish at Home
- Lebanese Baklava: Crisp Layers, Pistachios, and Syrup
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