Za'atar

Za'atar is both the name of a wild herb, close to oregano and thyme, and of the spice blend made from it. The blend is the dried herb mixed with sumac, toasted sesame seeds and salt. It tastes herby, tangy, nutty and a little salty. It is eaten across the Levant, in Lebanon, Syria, Jordan, Palestine and Israel, often with bread and olive oil for breakfast.

How to use it

• With bread. Dip warm flatbread first in olive oil, then in za'atar.
• Flatbreads. Mix 3 tablespoons of za'atar with 5 tablespoons of olive oil, spread it on dough and bake. This is manakish.
• Eggs and dairy. Sprinkle it over fried eggs, labneh, yogurt, hummus or feta.
• Roasting. Toss vegetables, potatoes or chicken in oil and za'atar before roasting.
• Salads. Add to tomato and cucumber salad or a dressing.

It is often served as part of a mezze spread, next to dishes made with tahini.

Substitutes

To make your own, mix 2 tablespoons dried thyme, 1 tablespoon dried oregano or marjoram, 1 tablespoon sumac, 1 tablespoon toasted sesame seeds and ½ teaspoon flaky salt. Rub the herbs between your fingers to break them up. The wild herb is hard to find outside the region, so most blends sold abroad use thyme and oregano too.

How to store it

Keep it in a closed jar in a cool, dark cupboard. It is best within six months. The sesame seeds can go stale or rancid over time, so smell it before using.

Common mistakes

• Sprinkling it dry onto food going into a hot oven for a long time. The herbs burn and turn bitter. Mix it with oil first, or add it near the end.
• Expecting every blend to taste the same. Some are sour and red with lots of sumac, others are greener and more herby. Some add cumin, coriander or fennel.

In recipes

Recipes spell it za'atar, zaatar, zatar or zahtar. They all mean the same blend. If a recipe asks for fresh za'atar, it means the herb itself. Fresh oregano or thyme is the best swap. Za'atar contains sesame, a common allergen, so check before serving it to someone who must avoid sesame.