Ingredients
Herb
- 80 gdried wild thyme or hyssop, Origanum syriacum
- or a mix of dried thyme, oregano and marjoram
The rest
- 60 gsesame seeds, toasted
- 50 gground sumac
- 1 tspsalt
Optional
- 1 tbsproasted ground chickpeas
- 1 tspcumin
- a little dried mint
To serve
- with olive oil and bread
- on labneh
- on manaqish
Directions
- Rub the dried herb between your palms to break it down, and sift out any woody stems. Sift it properly. Check that it is pure sumac, since cheaper products are sometimes cut with salt or citric acid.
- Toast the sesame seeds in a dry pan over a medium heat, stirring constantly, until golden and fragrant. Sesame burns in seconds, so keep the heat moderate and never leave the pan.
- Take them off the heat while they are pale gold, since they continue to colour in the hot pan. Let them cool completely before mixing.
- Taste it and add sumac for sourness and salt to carry it. It keeps a few months and it fades steadily, so it is worth making in small batches rather than a large one.
- Pour good olive oil into a shallow dish, spoon za’atar into it or beside it, and dip torn bread into both. That is breakfast across Palestine, Lebanon, Syria and Jordan, and it needs nothing else.
- Spread it on labneh with a thread of oil. Bake it onto flatbread as manaqish, mixed to a loose paste with olive oil and spread over the dough before baking.
- Scatter it over roast vegetables, chicken, eggs and hummus.
Technique
- Za’atar means both the wild herb and the blend made from it.
- The Israeli picking restriction dates from 1977 and was relaxed in 2019.
- Proportions vary considerably by country and by family.
Substitutions
- Dried thyme, oregano and marjoram mixed, in place of Origanum syriacum.
- Ready-made za’atar from a Middle Eastern shop, which is often excellent.
Variations
- Palestinian style, heavy on sumac with roasted chickpea.
- Lebanese style, with more sesame.
- With caraway, as in some Jordanian blends.
History
Wild hyssop mixed with sumac and sesame; picking the wild plant has been restricted in Israel since 1977.
Frequently asked questions
What is Za’atar?
Za’atar is a sauce & condiment from Palestine: wild thyme, sumac and sesame blend eaten with oil and bread. Wild hyssop mixed with sumac and sesame; picking the wild plant has been restricted in Israel since 1977.
How long does Za’atar take to make?
Za’atar takes 20 min of preparation and 10 min of cooking. The recipe makes about 250 g. It is rated easy to make.
What can I substitute in Za’atar?
Yes, within limits. Dried thyme, oregano and marjoram mixed, in place of Origanum syriacum. Ready-made za’atar from a Middle Eastern shop, which is often excellent.
What is the most important thing to get right in Za’atar?
Toast the sesame seeds in a dry pan over a medium heat, stirring constantly, until golden and fragrant. Sesame burns in seconds, so keep the heat moderate and never leave the pan.
