Za'atar — The Middle Eastern Spice Blend for BBQ
Za'atar is more than a spice blend — it's a culinary identity. In Lebanon, Israel, Jordan, and Palestine, za'atar is eaten for breakfast with bread and olive oil. The same blend — thyme, sumac, and sesame — is also used as a finishing rub on grilled meats and as a marinade base for chicken and lamb.
It is one of the oldest spice blends in the world, with its use dating back to medieval Arab cuisine.
What is za'atar?
Za'atar is both the name of a herb (wild thyme, Origanum syriacum) and the spice blend made from it. The blend classically consists of three basic ingredients:
- Dried thyme (or wild oregano) — the aromatic base
- Sumac — for its characteristic tartness
- Sesame seeds — for nutty depth and texture
- Salt — as a flavor enhancer
Depending on the region and household, marjoram, oregano, cumin, or fenugreek may also be added. No two za'atar recipes are identical — every family has its own proportions.
Origin and history
Za'atar has been used in Levantine cuisine for over a thousand years. Medieval Arab medical writings described wild thyme as a medicinal herb — good for memory and concentration. In Ottoman cuisine, za'atar was a standard spice in the palace kitchens of Istanbul.
Today, za'atar is so deeply intertwined with Levantine identity that Lebanon, Israel, and Palestine each claim to be home to the "true" za'atar. The wild thyme plant (Origanum syriacum) grows in the hills of the Levant and is on the protected list in Israel — picking wild za'atar is prohibited there.
How to use za'atar for BBQ?
Za'atar works in three ways for BBQ — and excels in all three:
- Dry rub: Rub za'atar directly onto chicken, lamb, or fish before grilling. The sumac adds tartness, and the sesame adds texture to the crust.
- Marinade paste: Mix za'atar with olive oil to form a paste (3:1 oil:za'atar ratio). Marinate chicken or lamb overnight.
- Finishing spice: Sprinkle za'atar over the meat after grilling — the aromatic thyme and tart sumac will be most pronounced then.
Use the Shawarma BBQ Rub as your primary rub and sprinkle with a teaspoon of za'atar as a finishing spice after grilling. The rub adds depth and warmth, while the za'atar provides a fresh, herbaceous finish.
Basic recipe — homemade za'atar
Classic za'atar
- 3 tbsp dried thyme (or wild oregano)
- 1 tbsp ground sumac
- 1 tbsp sesame seeds, toasted
- ½ tsp salt
- Optional: ½ tsp marjoram, ¼ tsp cumin
Mix everything together. Store in an airtight container in a cool, dark place — keeps for 3 months. Serve classically with olive oil as a dipping sauce for bread, or use directly as a rub.
Za'atar by region
- Lebanese za'atar: More sumac, distinctly tart — the most well-known variety in Europe
- Jordanian za'atar: More oregano, less tart — earthier in character
- Palestinian za'atar: More sesame seeds, nuttier — often coarser in texture
- Syrian za'atar: Sometimes adds fenugreek or cumin for extra bitterness and warmth
More Middle Eastern BBQ
Taste the Levant of the BBQ
Freshly blended to order. No fillers. Free delivery via DHL.
Shawarma BBQ Rub Starter Pack · 3 flavors