Za'atar: what it is, how to use it and a flatbread recipe

If you have ever had bread brushed with olive oil and a green, tangy, crunchy mix that smells of thyme and toasted sesame, you already know za'atar. It is one of the most recognisable blends of Levantine cooking, and although it is made from simple ingredients, it can transform a piece of bread, an egg or a salad.

What is za'atar?

The word "za'atar" is used for two things: a group of wild, thyme-like herbs that grow in the Middle East, and the blend made with them. Every region and every family has its own version, but most share a base of aromatic herbs, a sour element (sumac), sesame and salt.

It works as a finishing and spreading seasoning rather than a base flavouring: you sprinkle it on at the end or stir it into olive oil to make a paste.

What is in Aromata's Lebanese Za'atar Mix

According to the product listing, our Lebanese Za'atar Mix contains oregano, golden sesame, salt, thyme, sumac, savory and marjoram. It comes in a 90 g jar.

• Oregano, thyme, savory and marjoram: the herbal character.
• Sumac: a sharp, citrusy, tangy note.
• Golden sesame: a toasted flavour and a little crunch.
• Salt: already in the blend, so taste before you season the dish.

What does it taste like?

It is a balanced mix of herbal, sour and lightly toasted notes: aromatic and a little salty. It is not hot; its star qualities are aroma and the dry acidity of sumac.

How to use za'atar

The traditional way is to mix it with olive oil and spread it on bread (in Lebanese cooking, manoushe). But it goes much further:

1. Bread and focaccia: mix 3 tablespoons of za'atar with olive oil and spread it over flatbread before baking.
2. Labneh, yoghurt and fresh cheese: sprinkle it on with a drizzle of olive oil.
3. Hummus and salads: a few pinches at the end replace lemon and chopped herbs.
4. Roasted vegetables: aubergine, squash or cauliflower tossed with oil and za'atar before roasting. See our roasted aubergine salad with za'atar, sumac and tortilla chips.
5. Meat and fish: as an aromatic crust before roasting.
6. Egg breakfasts: on fried, scrambled or boiled eggs.

Because the mix already contains salt, start with a small amount and adjust at the end.

Za'atar and sumac are not the same thing

This is a common question. Sumac is a deep-red ground spice made from the dried fruit of the Rhus coriaria shrub. It is an ingredient in za'atar but is also used on its own. According to the listing for our Sumac (200 g jar, origin Turkey), it tastes sour, fruity and slightly salty, and is used as a natural substitute for lemon or vinegar in Middle Eastern cooking.

In short: za'atar is a blend of herbs, sumac, sesame and salt; sumac is just one ingredient, and the one to reach for when you want acidity without herbs or sesame.

Recipe: za'atar flatbread (manoushe-style)

Makes 4 flatbreads. Recipe adapted from Tasty Mediterraneo (in Spanish).

Ingredients

• 300 g flour
• 150 ml lukewarm water
• 75 ml extra virgin olive oil
• 2 teaspoons baker's yeast (dried powder)
• 1 teaspoon salt
• 3 tablespoons Aromata Lebanese Za'atar Mix
• 5 tablespoons extra virgin olive oil for the topping

Method

1. In a large bowl, mix the flour, salt and yeast. Make a well in the centre and add the oil and lukewarm water. Bring it together with a spatula and knead by hand until you have a soft, well-hydrated dough that does not stick.
2. Cover the bowl with a cloth and leave in a warm place for at least 30 minutes, until the dough has doubled in size.
3. Turn the dough out onto a floured surface, divide it into 4 pieces, knead each one lightly and roll it out with a rolling pin, using little flour, into a round shape.
4. In a small bowl, mix the za'atar with the topping oil and spread a layer over each flatbread with a spoon.
5. Heat the oven to 200 °C (400 °F) and bake the flatbreads for 7 minutes.
6. Serve hot or cold.

Do not add salt to the topping: the za'atar already has it.

How to store it

Keep the jar somewhere dry, dark and cool. Close the jar well after each use.

Allergens

The blend contains sesame. According to the listing, it may contain traces of celery, gluten, sulphites and mustard due to the facilities.

Frequently asked questions

Is za'atar spicy? No. It is herbal, tangy and toasted; heat is not its main feature.

Can I use za'atar if I do not have sumac? Yes, sumac is already in the blend. If you want extra acidity, you can add a little sumac separately.

Does it contain salt? Yes, the Lebanese Za'atar Mix lists salt among its ingredients. Taste before salting the dish.

What do you eat za'atar with? Traditionally with bread and olive oil. Also with labneh, eggs, hummus, roasted vegetables, salads and grilled meat or fish.

Try it at home

Find the Aromata Lebanese Za'atar Mix (90 g jar) and the Sumac (200 g jar) in our shop. If you enjoy Middle Eastern and North African blends, read our guide to ras el hanout and make a tzatziki to go with your bread.