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Understanding the Core Components
At its heart, a traditional za’atar blend relies on a trinity of key ingredients. Mastering the balance between these is key to creating a blend you’ll love.Dried Thyme: The Herbal Foundation
This is often the most abundant ingredient and provides the blend’s herbal, slightly floral, and earthy base. While common dried thyme (Thymus vulgaris) works beautifully and is widely available, the most traditional variety used in the Levant is Origanum syriacum, also known as Syrian oregano or wild za’atar. It has a flavour profile that bridges thyme, oregano, and marjoram. If you can source it, fantastic! If not, don’t fret; standard dried thyme creates a delicious blend. Ensure your dried thyme is green and fragrant; discard any that looks grey or dusty.Sumac: The Tangy Star
This deep reddish-purple spice is what gives za’atar its characteristic bright, lemony tang, but without the acidity of actual lemon juice. Sumac is made from the dried and ground berries of the Rhus coriaria shrub. It’s essential for authentic za’atar flavour. When buying sumac, look for a vibrant colour and slightly coarse texture. It should smell fruity and tangy. Avoid sumac that looks dull brown, as it might be old or adulterated. It adds a beautiful astringency that cuts through richness.Toasted Sesame Seeds: Nutty Crunch and Richness
Sesame seeds contribute a crucial nutty flavour and delightful textural contrast. Toasting them is non-negotiable. Raw sesame seeds are rather bland, but toasting unlocks their rich, nutty aroma and deepens their flavour significantly. You can buy pre-toasted sesame seeds, but toasting them yourself just before making the blend guarantees maximum freshness and flavour impact. Both hulled (white) and unhulled (brownish) sesame seeds can be used, with unhulled offering a slightly earthier taste and more nutrients.Crafting Your Signature Blend: The Process
Making za’atar is less about strict rules and more about understanding the components and adjusting them to your preference. Here’s a great starting point:Ingredients (Starting Ratio):
- 1/4 cup dried thyme (or Origanum syriacum if available)
- 1/4 cup ground sumac
- 1/4 cup sesame seeds
- 1 to 2 teaspoons sea salt (adjust to your taste, or omit)
Optional Additions (Use Sparingly):
- 1 tablespoon dried marjoram or dried oregano (to complement the thyme)
- 1 teaspoon ground cumin (adds warmth, less traditional but sometimes used)
Step-by-Step Instructions:
1. Toast the Sesame Seeds: Place the raw sesame seeds in a dry skillet over medium-low heat. Don’t add any oil. Heat, shaking the pan frequently or stirring constantly, until the seeds become fragrant and turn a light golden brown. This usually takes 3-5 minutes. Be vigilant, as they can burn quickly! Once toasted, immediately transfer them to a cool plate or bowl to stop the cooking process. Let them cool completely.Pay close attention when toasting sesame seeds. They transform from perfectly golden to sadly burnt in mere seconds. Keep the heat moderate and ensure you stir or shake the pan constantly for even colour and flavour development. Remove them from the heat promptly once they reach a light golden hue and release a nutty aroma.2. Combine the Ingredients: In a medium bowl, combine the dried thyme, ground sumac, cooled toasted sesame seeds, and salt (if using). If you’re including optional spices like marjoram, oregano, or cumin, add them now. 3. Mix Thoroughly: Stir everything together until the ingredients are evenly distributed. Make sure the sumac’s vibrant colour coats everything and the sesame seeds are well integrated throughout the herbs. You want every pinch to deliver the full flavour profile. 4. Consider Texture (Optional): Some prefer a slightly coarser blend where you can see the individual components, while others like it finer. If you prefer a finer texture, you can briefly pulse the mixture a few times in a spice grinder or food processor, or grind it gently with a mortar and pestle. Be careful not to over-grind, especially the sesame seeds, as this can release too much oil and make the blend clumpy. Traditionally, it often retains some texture. 5. Store Properly: Transfer your homemade za’atar blend to an airtight container. A small glass jar with a tight-fitting lid works perfectly. Store it in a cool, dark place, like a pantry or spice drawer, away from direct sunlight and heat. While it’s best used within a few months for optimal flavour, it can last longer, though the intensity of the herbs and toasted sesame will gradually fade.
Endless Ways to Enjoy Your Homemade Za’atar
Now for the fun part – using your creation! Za’atar is incredibly versatile. Here are just a few ideas to get you started:- Classic Dip: Pour some quality extra virgin olive oil onto a small plate and sprinkle generously with your za’atar. Dip warm pita bread, crusty sourdough, or fresh vegetables like cucumber and bell pepper sticks.
- Roasted Vegetables: Toss vegetables like potatoes, sweet potatoes, cauliflower, broccoli, carrots, or chickpeas with olive oil and a good amount of za’atar before roasting. It adds incredible depth and a beautiful crust.
- Seasoning Rub: Use it as a rub for chicken (especially thighs or wings), lamb chops, fish fillets (like salmon or cod), or even tofu before grilling, baking, or pan-searing.
- Enhanced Dairy: Swirl it into plain Greek yogurt or labneh (strained yogurt cheese) for a savoury dip or spread. Sprinkle it over feta cheese drizzled with olive oil.
- Eggs Elevated: Sprinkle over fried eggs, scrambled eggs, or fold into an omelette. It’s transformative!
- Salad Booster: Whisk it into lemon juice and olive oil for a vibrant salad dressing, or simply sprinkle it directly onto salads, especially those with cucumber, tomato, and feta.
- Bread and Pastries: Mix it into bread dough, sprinkle it over focaccia before baking, or add it to savoury scone or biscuit recipes. Manakish bi Za’atar (a Levantine flatbread topped with za’atar and olive oil paste) is a classic.
- Snack Attack: Sprinkle it over popcorn tossed with a little olive oil or butter for a savoury twist.
