Za'atar is one of those ingredients that, once you have it in your kitchen, you start putting on everything. Sprinkled over a piece of warm pita with olive oil, dusted on labneh, rubbed into chicken before roasting, mixed into salad dressing — it's the kind of seasoning that makes ordinary food taste like it came from a Tel Aviv cafe.
But for anyone new to it, za'atar can be a little confusing. The same word refers to two different things: a wild herb, and a spice blend made with that herb. Here's what you need to know, and how to actually use it at home.
What is Za'atar?
The word "za'atar" (זעתר in Hebrew, زعتر in Arabic) refers to two things:
- The herb — a wild Middle Eastern relative of oregano, thyme, and marjoram. It grows on the hillsides of Israel, Lebanon, Syria, and Jordan. Its flavor is somewhere between oregano and thyme, with a slight savory bitterness.
- The spice blend — a mixture of dried za'atar herb (or substitutes like oregano and thyme), sumac, toasted sesame seeds, and salt. This is what most people mean when they say "za'atar" in a recipe.
When you buy a jar of za'atar at the store, you're almost always buying the blend, not the pure herb.
What's in a Za'atar Blend?
A traditional Levantine za'atar blend includes:
- Dried za'atar herb — or, in many commercial blends, dried oregano and thyme as a substitute.
- Sumac — a tart, lemony red berry that's ground into a coarse powder. This gives za'atar its characteristic tang.
- Toasted sesame seeds — for nutty depth and crunch.
- Salt — usually coarse.
Some blends add cumin, fennel, or coriander, but the four ingredients above are the core.
Regional Variations
Every region has its own take on za'atar:
- Lebanese za'atar tends to be heavier on sumac, giving it a more tangy, reddish color.
- Palestinian and Israeli za'atar often has more caraway or cumin, and a more herbal base.
- Syrian za'atar can include anise seeds for a slight licorice note.
- Jordanian za'atar is often the simplest version — mostly the herb, sumac, and sesame.
None of these is "correct." They're all authentic to their region. If you're looking for a balanced, all-purpose blend, an Israeli-style za'atar like the ones from Jasmine Gourmet or Biton Yochai is a great starting point.
5 Easy Ways to Use Za'atar
1. Za'atar Bread (Manakeesh-Style)
Mix 2 tablespoons of za'atar with 3 tablespoons of olive oil into a thick paste. Spread on flatbread or pita, bake at 400°F (200°C) for 5–7 minutes, and you have manakeesh — the Middle Eastern breakfast staple. Eat warm with fresh tomatoes, cucumbers, and labneh on the side.
2. Za'atar on Labneh
Spread thick labneh (or Greek yogurt strained overnight in cheesecloth) on a plate. Drizzle with good olive oil and sprinkle generously with za'atar. Scoop with warm pita. It's the most addictive 60-second appetizer you'll ever make.
3. Za'atar Eggs
Sprinkle za'atar over fried eggs, soft-boiled eggs, or shakshuka. It adds an herby, lemony kick that wakes up the whole dish. This is also how to upgrade an avocado toast from boring to crave-worthy.
4. Za'atar Roast Chicken
Mix 3 tablespoons za'atar with the juice of 1 lemon, 4 tablespoons olive oil, and a teaspoon of salt. Rub all over a whole chicken or chicken thighs. Roast at 400°F (200°C) until cooked through. The herbs crust up beautifully and the lemon brightens the whole bird.
5. Za'atar Roasted Vegetables
Toss cauliflower florets, sliced zucchini, or carrots with olive oil, salt, and a generous shake of za'atar. Roast at 425°F (220°C) for 25–30 minutes. The seeds toast in the oven and the herb flavor gets intensely savory.
How to Store Za'atar
Keep za'atar in an airtight container in a cool, dark place. The sesame seeds in the blend contain oils that can go rancid if exposed to heat or light for too long. Properly stored, a good za'atar will keep its flavor for 6–12 months. If it ever smells flat or stale, replace it — the difference between fresh and old za'atar is night and day.
Where to Buy Authentic Za'atar in the US
Generic supermarket za'atar is usually weak — heavy on dried oregano and light on sumac and sesame, with stale herbs. Authentic Israeli and Levantine za'atar from brands like Jasmine Gourmet or Biton Yochai uses better proportions and fresher ingredients, and you can taste the difference.
At KosherRus we carry several za'atar varieties imported directly from Israel. Take a look at the Jasmine Gourmet Zaatar Seasoning for the classic Israeli version, or browse the full Spices & Seasonings collection to find sumac and other staples that pair with it.
The Bottom Line
Za'atar is one of the highest-impact ingredients you can add to your pantry. It costs almost nothing per use, it lasts months, and it transforms simple food — bread, eggs, yogurt, roasted vegetables — into something that tastes finished and intentional. If you're new to Israeli or Levantine cooking, this is the first spice to stock.