RESET360 with Camille McLaughlin
Pantry Staples

Za'atar

Dried thyme and oregano, tart red sumac, and toasted sesame seeds mixed into the savory, lemony herb blend found on tables across the Middle East.

Why you'll love Za'atar

Za'atar is the herb and seed blend found on tables across the Middle East: dried thyme and oregano, tart red sumac, and toasted sesame seeds. This is the za'atar from the Za'atar Lamb Poppers with Mint Yogurt, doubled, so there is a batch for the poppers and plenty left for eggs, vegetables, and yogurt.

Making it yourself takes five minutes and gives you a blend of only herbs, seeds, sumac, and salt. Toasting the sesame is the one step that matters most: it turns the seeds golden and nutty, and that toastiness against the lemony sumac is what makes za'atar taste the way it does.

Quick overview: This Za'atar takes 5 min of hands-on time and about 8 min in all and makes 24 servings, each 1 teaspoon. You'll need a skillet.

Jump to recipe

Small bowl of za'atar herb blend with sesame and sumac
Prep 5 minCook 3 minTotal 8 minServes 24Serving 1 teaspoonYou'll need Skillet

Ingredients

  • 1/4 cup sesame seeds
  • 2 tbsp dried thyme
  • 2 tsp dried oregano
  • 4 tsp ground sumac Label: sumac, and salt if any
  • 1/2 tsp fine sea salt

Instructions

  1. Toast the sesame: Toast the sesame seeds in a dry skillet over medium heat, shaking the pan, for 2 to 3 minutes, until golden and fragrant. Tip them onto a plate right away so the hot pan does not carry them past done.
  2. Cool: Let the seeds cool completely, about 5 minutes. Warm seeds steam in a closed jar, and the moisture dulls the herbs.
  3. Crush the herbs: Rub the dried thyme and oregano between your palms over a bowl to break them into smaller flakes and wake up their aroma.
  4. Mix: Stir in the sumac, salt, and cooled sesame seeds until evenly mixed.
  5. Jar it: Spoon the za'atar into a clean, dry jar and seal it. For the Za'atar Lamb Poppers, use half the batch: half of that goes into the lamb and the rest over the tops before roasting.

Storage and leftovers

Keep the za'atar in a sealed jar in a cool, dark cupboard for up to 1 month, or in the refrigerator for up to 3 months. The toasted sesame is what fades first, so smell it before using; it should smell nutty and herby.

Variations

  • With cumin: Add 1/2 teaspoon ground cumin for a warmer, earthier blend.
  • With heat: Add 1/2 teaspoon Aleppo pepper for a gentle, fruity warmth.
  • Extra sesame: Use 1/3 cup sesame seeds for a crunchier blend to scatter over salads.
  • Za'atar oil: Stir 1 tablespoon za'atar into 3 tablespoons olive oil just before serving and spoon it over eggs, labneh, or roasted vegetables.

Notes and tips

  • Check the sumac label: It should list sumac, and salt if any.
  • Use fresh dried herbs: Dried thyme and oregano lose their aroma after about a year. Crush a pinch between your fingers; if it smells faint, buy a new jar.
  • Add it at the end: Sprinkle za'atar on cooked food or brush it on with oil before a short roast. Long, high heat scorches the herbs.
  • Keep sumac for dusting: A pinch of plain sumac over yogurt or eggs adds color and tartness, the way the poppers' mint yogurt is finished.

Nutrition and mindful eating

  • Dried thyme and oregano bring big, savory aroma, so a pinch seasons eggs, lamb, or vegetables with very little salt.
  • Sumac is the dried, ground berry of a Mediterranean shrub, and it brings a lemony tartness without any liquid.
  • Toasted sesame seeds add a little fat and crunch, and fat is what carries the herb flavors across your tongue.
  • As you eat, notice how the tart sumac and nutty sesame wake up a plain egg or a piece of lamb, and pay attention to how strong, savory flavors leave you satisfied with an ordinary portion.

Frequently asked questions

Have a question about this Za'atar? Start here, with the questions people ask most.

What is za'atar?

Both a wild herb in the oregano and thyme family and the blend named after it. The blend is dried thyme and oregano, sumac, toasted sesame seeds, and salt.

Can I buy za'atar?

Yes, if the label lists only herbs, sumac, sesame, and salt.

What is sumac?

The dried, ground red berries of the sumac shrub. It tastes tart and lemony and is sold in the spice aisle or at Middle Eastern markets.

How do I use it?

Knead it into ground lamb or beef, sprinkle it over fried eggs, avocado, or whole-milk yogurt drizzled with olive oil, or brush it with oil over chicken thighs before roasting.

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Tags: Pantry Staples, Middle Eastern, Dairy-Free, 30 Minutes or Less