9 Za'atar Recipes That Aren't Intimidating (2024)

FAQs

What to use if there is no zaatar? ›

Ground thyme is the most common substitution for the za'atar herb, but other variations on the recipe call for equal-parts mixtures of any number of herbs: thyme, oregano, marjoram, cumin, or coriander.

It's great to simply season some avocados or tomatoes for a snack (drizzle a little extra virgin olive oil), to generously season pillowy homemade bread rolls, to jazz up some breakfast eggs and spinach pasta, or to include with olive oil for dipping as part of a big Mediterranean spread.

Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander.

For example, when the mainstay zaatar herb (Hyssop/Origanum syriacum) ingredient is not available or not affordable, substitutes are used to mimic the taste. Zaatar mixes with substitute ingredients may include a combination of thyme, oregano, marjoram but with varying degrees of quality and flavor intensity.

The two things to remember about zaatar is that it will burn and become bitter at high temperatures and that it loses aroma and pungency with age.

Zaatar or Za'tar (zaah-tur) is a common noun in the Arabic language and refers to both a Middle-Eastern herb spice mixture and importantly a distinct herb perennial plant in the mint plant family and native to the East Mediterranean region. Another common name for the same zaatar plant (not the mix) is bible hyssop.

Its ingredients include toasted sesame seeds, thyme, marjoram, coriander, oregano, chickpea flour, sea salt, sunflower oil, citric acid and lemon oil.

Za'atar. Also among Middle Eastern blends is za'atar, a mixture with a very different base than baharat. It consists of a mix of herbs (basil, thyme, oregano, or hyssop), toasted sesame seeds, sumac, and salt. As in many Middle Eastern blends, other spices like cumin and coriander can be added.

Often it is baked into flatbread, mixed with olive oil or tahini to make a dip, tossed into salads, rubbed onto meat, or sprinkled over hummus. If you are using za'atar in a cold dish or any preparation that it will not be heated up in, first bloom it to unlock all of its flavor.

Does zaatar go bad? ›

Unopened, za'atar can last between 2 to 3 years, so don't worry if the date printed on the package seems ages away - it likely is! Once opened, za'atar should ideally be used within 6 months as it gradually loses its flavor over time. However, it won't spoil quickly and can still be used for up to 1 year.

Zaatar has a number of outstanding health benefits, like being able to boost the immune system, improve skin health, build strong bones, improve circulation, clear out the airways, ease inflammation, give you more energy, improve your mood, help you remember things, and treat chronic diseases.

But other dried herbs such as thyme, oregano and / or parsley can be used instead of the dried Za'atar. The major flavours are herby (from the herbs!) and lemony from the sumac. There's also nuttiness from the sesame seeds.

Some uncommon Middle Eastern spices such as sumac, za'atar, and dukkah have become my go-to's. They're perfect on fish, salads, meats, and vegetables. Sumac is a red-purple powder that adds a lovely lemony flavor and gorgeous color. Za'atar is a lemony hyssop or thyme, sumac, and sesame seed blend.

Za'atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Israel, Syria, and Lebanon, as well as other places in the Arab world.

The plant Zaatar may be referred to as the Middle-Eastern oregano but is locally known as wild thyme, or wild Zaatar. Origanum syriacum, or Zaatar, is native to the Middle East. It is a short shrub of up to 2.5 feet. It is characterized by its small white flowers and very fragrant cottony leaves.

Sumac replacements range from lemon zest, lemon pepper, lemon juice or vinegar to replicate the tart flavor of sumac. But, beware that you should use less of these substitutes than the recipe calls for as they are more powerful than the sumac flavor.

It is packed with vitamin C and it is also a good source of vitamin A, vitamin K, copper, fiber, iron, and manganese. It also contains a variety of important bioflavonoids and volatile oils, including thymol, which has antioxidant properties.

Baharat is often compared to other spice blends from the Middle East, India, & Northern Africa like Garam Masala, Ras el Hanout, Za'atar, & Advieh. While there are some similarities in ingredients, it would be a disservice to each distinct blend's cultural and culinary legacies to lump them together.