In This ArticleView AllIn This ArticleWhat Spices Are in Za’atar?What Does Za’atar Taste Like?What Is Za’atar Used For?How Can You Use Za’atar in Recipes?Where Can I Buy Za’atar?
In This ArticleView All
View All
In This Article
What Spices Are in Za’atar?
What Does Za’atar Taste Like?
What Is Za’atar Used For?
How Can You Use Za’atar in Recipes?
Where Can I Buy Za’atar?
When I tell people that one of my favorite cooking spices to add to my food is za’atar, I usually get a blank stare or a look of confusion. As a Lebanese-American food writer, this is a source of constant vexation: that a traditional spice blend of such depth, which has been around since before written history, might be unknown to the general West. When I speak to another person from the Middle East, za’atar is nearly equal to salt or pepper!14 of the World’s Healthiest Spices & Herbs You Should Be EatingWhat Spices Are in Za’atar?Za’atar is a blend of dried toasted thyme, marjoram, oregano, sesame seeds and sumac (sumac used for spices is a different species than the plant with poisonous white berries). This wonderfully roasted spice blend originated in the Middle East. Traditionally, this spice blend is made without salt (yay for those eating low-sodium!). However, some brands and stores carry a version of za’atar with salt. Cuisines that commonly include za’atar in their foods are those of Lebanon, Jordan, Syria and Israel.Adobe Stock / Michelle Lee PhotographyWhat Does Za’atar Taste Like?The beauty of za’atar is its simplicity and adaptability. Since it is roasted, its taste is naturally earthy. But it also brings a lemony brightness to the foods it is paired with. Its flavor is subtle yet aromatic, rich but not overpowering, deep yet slightly tangy.What Is Za’atar Used For?Za’atar is healthy and full of antioxidants from the herbs, and it is very versatile. It has been popular in parts of the world for centuries, even dating back to biblical times. Probably the most classic and well-known use of za’atar is onza’atar bread(or manakish). Manakish is a Middle Eastern flatbread, topped with a mixture of za’atar, olive oil and lemon juice, that is baked in a high-heat oven (or pizza oven).In Lebanon, za’atar bread is a popular street food and is commonly eaten for breakfast. Za’atar bread can be served with hummus or just topped with fresh tomatoes, yogurt and mint leaves. A melty cheese like mozzarella can also be added to the za’atar bread, making it almost like a Middle Eastern pizza.How Can You Use Za’atar in Recipes?Za’atar can be sprinkled on poached orfried eggs, or onshakshuka, enhancing the overall breakfast experience. Another great (and simple) use is toseason chicken with za’atar, roast or grill it and serve it over rice. Andoven-roasted potatoespair well with a generous sprinkling of za’atar and olive oil.One can venture out and seasonfrench frieswith za’atar, as well asroasted veggiesor even bagels. It would not be out of line at all to sprinkle za’atar on top of somecreamy hummus, just to keep it in the same quadrant of the world. It’s a superb and well-rounded blend that can be a wonderful addition toavocado toast,grain bowls,pasta saladsorgrilled veggies.Where Can I Buy Za’atar?You can find za’atar at well-stocked grocery stores, Middle Eastern markets and online. One great source isKalustyan’s, which sells Syrian, Lebanese, Israeli and Jordanian varieties of the spice blend.There really is no limit to the uses for za’atar, besides the limits of trying something new. It’s time to shine a light on the sheer genius of za’atar and make it trend to a place of popularity and acceptance, right where it belongs.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
When I tell people that one of my favorite cooking spices to add to my food is za’atar, I usually get a blank stare or a look of confusion. As a Lebanese-American food writer, this is a source of constant vexation: that a traditional spice blend of such depth, which has been around since before written history, might be unknown to the general West. When I speak to another person from the Middle East, za’atar is nearly equal to salt or pepper!14 of the World’s Healthiest Spices & Herbs You Should Be EatingWhat Spices Are in Za’atar?Za’atar is a blend of dried toasted thyme, marjoram, oregano, sesame seeds and sumac (sumac used for spices is a different species than the plant with poisonous white berries). This wonderfully roasted spice blend originated in the Middle East. Traditionally, this spice blend is made without salt (yay for those eating low-sodium!). However, some brands and stores carry a version of za’atar with salt. Cuisines that commonly include za’atar in their foods are those of Lebanon, Jordan, Syria and Israel.Adobe Stock / Michelle Lee PhotographyWhat Does Za’atar Taste Like?The beauty of za’atar is its simplicity and adaptability. Since it is roasted, its taste is naturally earthy. But it also brings a lemony brightness to the foods it is paired with. Its flavor is subtle yet aromatic, rich but not overpowering, deep yet slightly tangy.What Is Za’atar Used For?Za’atar is healthy and full of antioxidants from the herbs, and it is very versatile. It has been popular in parts of the world for centuries, even dating back to biblical times. Probably the most classic and well-known use of za’atar is onza’atar bread(or manakish). Manakish is a Middle Eastern flatbread, topped with a mixture of za’atar, olive oil and lemon juice, that is baked in a high-heat oven (or pizza oven).In Lebanon, za’atar bread is a popular street food and is commonly eaten for breakfast. Za’atar bread can be served with hummus or just topped with fresh tomatoes, yogurt and mint leaves. A melty cheese like mozzarella can also be added to the za’atar bread, making it almost like a Middle Eastern pizza.How Can You Use Za’atar in Recipes?Za’atar can be sprinkled on poached orfried eggs, or onshakshuka, enhancing the overall breakfast experience. Another great (and simple) use is toseason chicken with za’atar, roast or grill it and serve it over rice. Andoven-roasted potatoespair well with a generous sprinkling of za’atar and olive oil.One can venture out and seasonfrench frieswith za’atar, as well asroasted veggiesor even bagels. It would not be out of line at all to sprinkle za’atar on top of somecreamy hummus, just to keep it in the same quadrant of the world. It’s a superb and well-rounded blend that can be a wonderful addition toavocado toast,grain bowls,pasta saladsorgrilled veggies.Where Can I Buy Za’atar?You can find za’atar at well-stocked grocery stores, Middle Eastern markets and online. One great source isKalustyan’s, which sells Syrian, Lebanese, Israeli and Jordanian varieties of the spice blend.There really is no limit to the uses for za’atar, besides the limits of trying something new. It’s time to shine a light on the sheer genius of za’atar and make it trend to a place of popularity and acceptance, right where it belongs.
When I tell people that one of my favorite cooking spices to add to my food is za’atar, I usually get a blank stare or a look of confusion. As a Lebanese-American food writer, this is a source of constant vexation: that a traditional spice blend of such depth, which has been around since before written history, might be unknown to the general West. When I speak to another person from the Middle East, za’atar is nearly equal to salt or pepper!
14 of the World’s Healthiest Spices & Herbs You Should Be Eating
Za’atar is a blend of dried toasted thyme, marjoram, oregano, sesame seeds and sumac (sumac used for spices is a different species than the plant with poisonous white berries). This wonderfully roasted spice blend originated in the Middle East. Traditionally, this spice blend is made without salt (yay for those eating low-sodium!). However, some brands and stores carry a version of za’atar with salt. Cuisines that commonly include za’atar in their foods are those of Lebanon, Jordan, Syria and Israel.
Adobe Stock / Michelle Lee Photography
The beauty of za’atar is its simplicity and adaptability. Since it is roasted, its taste is naturally earthy. But it also brings a lemony brightness to the foods it is paired with. Its flavor is subtle yet aromatic, rich but not overpowering, deep yet slightly tangy.
Za’atar is healthy and full of antioxidants from the herbs, and it is very versatile. It has been popular in parts of the world for centuries, even dating back to biblical times. Probably the most classic and well-known use of za’atar is onza’atar bread(or manakish). Manakish is a Middle Eastern flatbread, topped with a mixture of za’atar, olive oil and lemon juice, that is baked in a high-heat oven (or pizza oven).
In Lebanon, za’atar bread is a popular street food and is commonly eaten for breakfast. Za’atar bread can be served with hummus or just topped with fresh tomatoes, yogurt and mint leaves. A melty cheese like mozzarella can also be added to the za’atar bread, making it almost like a Middle Eastern pizza.
Za’atar can be sprinkled on poached orfried eggs, or onshakshuka, enhancing the overall breakfast experience. Another great (and simple) use is toseason chicken with za’atar, roast or grill it and serve it over rice. Andoven-roasted potatoespair well with a generous sprinkling of za’atar and olive oil.
One can venture out and seasonfrench frieswith za’atar, as well asroasted veggiesor even bagels. It would not be out of line at all to sprinkle za’atar on top of somecreamy hummus, just to keep it in the same quadrant of the world. It’s a superb and well-rounded blend that can be a wonderful addition toavocado toast,grain bowls,pasta saladsorgrilled veggies.
You can find za’atar at well-stocked grocery stores, Middle Eastern markets and online. One great source isKalustyan’s, which sells Syrian, Lebanese, Israeli and Jordanian varieties of the spice blend.
There really is no limit to the uses for za’atar, besides the limits of trying something new. It’s time to shine a light on the sheer genius of za’atar and make it trend to a place of popularity and acceptance, right where it belongs.
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