Za'atar — The Middle Eastern Spice Blend for BBQ

Za’atar can refer to an aromatic herb or a spice blend. The plant name is associated with Origanum syriacum, among others. A shop-bought blend is not automatically made exclusively from that plant.

Many blends combine the following components in varying proportions:

• Dried herbs: for example, thyme, oregano or marjoram as an aromatic base.
• Sumac: for a fresh, tangy accent.
• Sesame seeds: for nutty flavour and texture.
• Salt: where added to the blend.

Read your chosen product’s ingredient list. Sesame is an allergen, so za’atar is not automatically suitable for every guest. The name alone does not tell you how much salt or which additional ingredients it contains.

Za’atar is associated with the cuisines of the Levant, including Lebanon, Palestine, Jordan and Syria, and is also eaten in Israel. Bread and olive oil are familiar companions. Meaning and preparation vary between families, producers and places.

We attach no fixed age, medicinal benefits or exclusive “authentic” national recipe to it here. The name wild thyme does not guarantee that a purchased blend contains a particular plant species either.

These uses are possibilities, not fixed instructions:

• As dry seasoning: distribute a modest amount over vegetables, chicken, lamb or fish. Adjust the heat: herbs and sesame can burn under intense direct heat.
• As a marinade paste: mix with enough olive oil for the consistency you want. There is no compulsory ratio of three parts oil to one part za’atar. For raw meat or fish, follow a suitable recipe and marinate covered in the fridge within the product’s shelf life.
• As a finishing seasoning: sprinkle a small amount over the cooked dish to taste. This avoids further exposure of the herbs to intense grilling heat.

Seasoning and marinating do not replace suitable safe cooking. Keep raw food and its working utensils separate from cooked food.

Mix the dry ingredients using clean, dry utensils. Let any sesame seeds you toast yourself cool completely first. This is an accessible version of the blend, not a definitive regional or historical original.

Keep well sealed, dry, dark and cool. Preferably make a small amount and account for the dates and storage instructions of the ingredients. We give no general three-month shelf-life guarantee. Smell alone is not a safety check; do not use a blend with mould, unwanted moisture or uncertain storage.

If serving with olive oil, mix a separate portion for the meal. Storage advice for the dry blend does not automatically apply to a prepared paste or a mixture containing fresh ingredients.

A country name on a packet does not establish one recipe or fixed ratio. Compare the actual ingredients and flavour instead:

• Fresh and tangy: look at sumac and any other additions, not just the regional label.
• Herbal: thyme, oregano and marjoram provide different aromatic accents.
• Nutty: the amount and toasting of sesame affect flavour and texture.
• Salt and extra spices: check composition and taste a clean, separately taken portion before adding more salt.

This avoids assuming every Lebanese blend is tangier or every Palestinian blend contains more sesame. Household and commercial recipes may also vary within one region.