Lebanese Zaatar

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Zaatar is famous across the Middle East and has many culinary uses. With this recipe from my mother, you'll learn how to make Lebanese zaatar, a deliciously fragrant blend of dried herbs and toasted sesame seeds.

zaatar in a pan with a wooden spoon — Fresh batch of homemade Lebanese zaatar

What is Zaatar?

Zaatar is the Arabic word for wild thyme (hyssop) but it is most commonly used to refer to a blend of herbs, as in this recipe.

Zaatar blends differ across the Middle East, with some even including spices. I've been fortunate to try many variations, all lovely in their own right, but I always come back to the blend I grew up with, which is Lebanese zaatar.

It is by far the most gorgeous herb blend, I just had to share my family's recipe with you. Knowing how to make zaatar from scratch is a game-changer! Especially if you want to make homemade zaatar manakeesh using this dough.

I know, without a doubt, that when I come to use my homemade blend in this zaatar puff pastry pinwheels or these roasted zaatar potatoes, the flavor is perfect and they are a sure guarantee that everyone will gobble them up.

Zaatar in English

In English, zaatar is pronounced as "zaa·tahrr," with the "r" being rolled. The term can refer to either the herb hyssop or the blend of herbs.

Ingredients Highlight

The complete list of ingredients with measurements, can be found in the full recipe card below.

Most people who find this recipe, like my mother who immigrated from Lebanon to Sydney, won't have access to fresh wild hyssop.

So, she made do with dried oregano. When I asked why she uses oregano instead of hyssop, she explained that aside from the availability, some folks in Lebanon actually prefer oregano. Hyssop can be a tougher herb, while oregano leaves are softer. Plus, fresh oregano grows abundantly in her garden. The taste difference is negligible.

Both herbs work well, so feel free to use either. In the video and the recipe card below, I use dried oregano, which is combined with toasted sesame seeds and ground sumac, a red spice prevalent in Middle Eastern cooking and loved for its sour flavor. If my pantry isn't stocked with sumac, it's just not right.

You can find this spice at your local Middle Eastern grocer, most large supermarkets also sell it, but to make it easy for you, you can find sumac here.

Fresh oregano leaves — Freshly picked oregano leaves ready to be used to make this blend.

Janelle's Tips

Store your homemade zaatar blend in your pantry for many months.

I always keep a ready-made jar of extra virgin olive oil blended with zaatar in the pantry as per the below pic. This way when I am in a rush, I have it on hand to smear onto toast. Trust me Lebanese Zaatar on toast, with fresh veggies gets me salivating.

If you prefer to buy a zaatar blend, try this one here. Whenever I am not able to make my own, I like the taste of this blend, and it's proven to be of good quality using only ingredients I would use.

If you have an abundance of fresh oregano try these two other scrumptious Lebanese recipes of zouba salad or this mouthwatering oregano scroll bread.

mixing zaatar with olive oil in a glass bowl

FAQ

What does zaatar taste like?

Zaatar has a pleasant tangy, sour and nutty taste. It has a resemblance to lemon due to the sumac which is the sour component. The nutty flavor is from the toasted sesame. The flavors are slightly elevated when cooked.

Zaatar Substitute

There are a couple of close zaatar substitute for the herb blend. One is dukkah. Whilst not exactly the same it does normally contain more ingredients, a combination of herbs and spices) and crushed tree nuts, it can be used in a similar way to zaatar and also taste close it.
The other is a blend of marjoram, thyme and oregano.
The closest zaatar substitute for the herb plant of hyssop is oregano.

Serving Suggestions

Lebanese zaatar can be enjoyed in many ways, such as:

In baking: I love using zaatar in baking, especially for the famous manoush, a Lebanese herb pizza.
As a aarinade or rub: It adds a wonderful flavor to meats and vegetables.
Sprinkled in salads: I love it with a simple garden salad
On popcorn: Try sprinkling it on popcorn for a savory treat.
With simple dishes: It's great for mono-foods like roasted potatoes, where an extra burst of flavor is needed.

a pan with a blend of herbs and sesame seeds

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

Recipe

Lebanese Zaatar

Prep: 10

Cook: 20

Total: 30

Servings: tablespoons

Author: Janelle Hama

Course: Condiment

Cuisine: Lebanese

Diet: Gluten Free, Vegan

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Ingredients

2 cups Ground oregano see steps for using fresh
2 cups Ground sumac
2 cups Sesame seeds raw
1 teaspoon Salt to taste

Metric - US Customary

Instructions

If Using Oregano

Pick fresh oregano (or wild thyme (hyssop)) and separate leaves from stalks. Wash the leaves thoroughly and spin dry, ensuring all dampness is gone.
Place the oregano leaves into a breathable cloth bag and hang them in the sun until completely dry, which may take several days.
If using store bought ground oregano, skip this step.

Make the Zaatar Mix

Over medium-high heat, dry toast the sesame seeds until golden. Add the ground oregano, ground sumac, and salt to the sesame seeds.
Stir the mixture over the heat for about 5-10 minutes until everything is well combined and aromatic.
Allow the zaatar mix to cool completely to room temperature before storing it in airtight jars in the pantry.

Video

Notes

If you are using fresh oregano (or hyssop), it can take between 5-10 days to dry depending on weather conditions. Alternatively, you can use a dehydrator or a low oven to dry the leaves.

Warm zaatar mix will cause condensation and ruin the blend. Please allow it to completely cool down to room temperature before storing it in an airtight container. Once cooled, it can be stored for several months in your pantry.

This recipe article was originally released October 2020 and has since been updated.