This za'atar spice blend recipe comes together in less than 5 minutes, and costs a fraction of store-bought za'atar spice! Perfectly balanced with toasted sesame seeds, sumac, and dried herbs, this versatile Middle Eastern seasoning is nutty, tangy, and earthy. Use it on lamb, chicken, vegetables, or fish, or mix with olive oil for your own homemade Lebanese flatbreads (manoushe/manakeesh)!

What is Za'atar?

Time to unleash my inner plant nerd! If you've been following along my blog, you'll know that I'm a certified horticulturalist. And what most people don't realise is that za'atar (sometimes called wild thyme, or Bible hyssop) actually refers to a specific plant! Za'atar is actually a perennial herb (botanical name Origanum syriacum) native to areas of the Middle East and Mediterranean.

And like a lot of Lebanese foods, za'atar spice blend is named after the star ingredient. Just like how toum is the Arabic word for garlic, but also refers to the creamy, thick, fluffy garlic sauce we all know and love. Same deal here! Za'atar not only refers to the plant itself, but the spice blend too!

For more history of the za'atar plant and some of the political and ecological controversies surrounding this beautiful herb, read this fascinating article!

The fresh za'atar herb is incredibly fragrant, and tastes like a cross between oregano and thyme. It's mixed with other herbs and spices to make a za'atar spice blend. But because it's not always easy to find, my za'atar spice blend recipe calls for a mix of oregano, thyme, and marjoram to mimic that complex, wild flavour profile of the fresh za'atar herb.

Ingredients Needed to Make Homemade Za'atar Spice Blend

This za'atar spice blend recipe replicates the fresh za'atar herb by using dried oregano, thyme and marjoram. You'll also need sesame seeds, fine salt, and sumac.

Sumac is probably my favourite spice ever (especially on my butterflied lamb leg with sumac, lemon and oregano, sprinkled over authentic Persian lamb kebabs, or on a Middle Eastern shakshuka!) It's a gorgeous, tangy, citrusy spice made from grinding the dried berries of the sumac plant, native to Iran! And you just can't have za'atar spice blend without sumac. It's the characteristic tang that makes za'atar so moreish!

Oh, and because I love sumac, this za'atar spice blend recipe is on the tangier side. But you can always pull back if you want a milder za'atar.

Is It Worth Making Your Own Za'atar?

Yes, hands down. Not all za'atar spice blends are made equal. Some lower quality za'atar blends use cheap fillers to cut costs. For instance, some include ground wheat, husks, or citric acid instead of sumac. Authentic, good quality za'atar should only contain dried herbs, sumac, sesame seeds, and salt.

Making your own za'atar means:

• You control the quality. You know exactly what ingredients are going into your za'atar.

• More control over the flavour. My blend, for instance, is on the tangier side so I add more sumac than some other recipes. You can easily customise it to your own taste!

• It's budget-friendly. Making your own homemade za'atar spice blend takes less than 5 minutes, and costs a fraction of the price of any store-bought blend. All in addition to being of higher quality and flavour!

How to Make Homemade Za'atar Spice Blend

Simply toast your sesame seeds in a dry pan for a few minutes until they're golden and have a nutty aroma. Don't skip this step! This step is what gives you that toasted, nutty flavour in your za'atar.

Then just mix the sesame seeds and all the other herbs and spices in a bowl, and that's it! It's ready to use, or store away for when you need it.

How to Use Za'atar Spice Blend

One of the many reasons I love za'atar is that it's so incredibly versatile. Use it on anything and everything!

Za'atar is perfect rubbed onto lamb leg, lamb shoulder, lamb cutlets, to season a whole roasted chicken, or as a seasoning for any white fish.

Za'atar can also be used to season a tray of roast vegetables, or to sprinkle over fried eggs, or avocado on some sourdough bread. You can also mix it with olive oil to season labneh (thick, strained yoghurt), as an easy, flavourful dip for entertaining!

But one of my favourite ways to use za'atar is to mix it with some good quality extra virgin olive oil and make some Lebanese flatbreads (manoushe/manakeesh). Sometimes simple is best!