The name “za’atar” refers to both an herb and a spice mix. While many people now associate the word za’atar with the spice mix, it is the Arabic word for a wild, mint-related herb that is a pillar of Middle Eastern cooking and similar to oregano and marjoram. The wild herb is also known as hyssop, Syrian oregano or wild thyme. It’s traditionally the main ingredient in the za’atar spice blend, which also features sumac, toasted sesame seeds and salt. There’s really no wrong way to use za’atar, as it can elevate any dish with more depth and zest.
Middle Eastern and Mediterranean cooks use za’atar in a similar way that American cooks utilize salt. Just like salt brings out the flavor of foods, so does za’atar. With its combination of earthy, nutty, zesty and tangy flavors, it goes on just about anything. There are very few savory dishes that could not be improved with a dash of this versatile mixture. Variations of this herb and spice blend go back to medieval times—typically, a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds and salt.
With any spice blend that is ancient, different regions and families have their own versions of the blend by adding ingredients like orange peel, fennel, coriander or caraway seeds. Premade za’atar can be purchased, but it can also easily be made. The sumac brings a citrus taste, oregano a slight bitterness, marjoram a hint of sweetness, and different proportions can be experimented with until a perfect “house” blend is created. There are plenty of opinions about the right proportion for each ingredient, but a good guide to follow is equal measurements of all.
Za’atar is a great seasoning for both meat and vegetables. It can be added to marinades or used to generously coat fish, steak, chicken or lamb. Vegetables can be tossed with za’atar and olive oil before roasting in the oven or throwing on the grill. Za’atar is often baked into flatbread or mixed with olive oil and made into a paste that is either used as a dip or spread on pita as well as added to condiments like hummus, salad dressing or mayonnaise. Za’atar can also be used as more of a garnish or sprinkled on a variety of dishes, such as eggs, salad, french fries, popcorn, pasta, rice or soup to enhance flavors.
Not many spice blends are versatile enough to be sprinkled over popcorn or rubbed onto lamb, but za’atar is the spice that can do it all and should be a staple in every kitchen.