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+ servings
Freshly made zaatar
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5 from 7 votes


Here's my family recipe for making zaatar, a fresh blend of herbs.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiment
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Servings: 50 servings
Calories: 39kcal


  • 2 cups Dried oregano
  • 2 cups Sumac
  • 2 cups Sesame seeds dry toasted
  • 1 teaspoon Salt to taste


  • Pick oregano and seperate leaves from stalks
  • Wash leaves thoroughly and spin dry, ensuring all dampness is gone
  • Place oregano leave into a breathable cloth bag and hang in the sun until completely dry.
  • Over med-high heat, dry toast sesame seeds until golden
  • Add dried oregano, sumac and 1.5 teaspoon of salt, stir over heat for about 5-10 minutes until all is combined
  • Allow zaatar blend to completely cool down to room temp before storing into airtight jars



  • Drying oregano can take between 5-10 days depending on weather conditions
  • If you are not drying oregano, skip steps 1-3 and start at step 4
  • Cooking times will differ between using a gas vs electric stove top
    • My mother recycles an empty basmati bag with a zipper to dry out her oregano in the sun
    • Use a pan to toast sesame seeds and in the same pan add herbs
    • Allow zaatar spice to completely cool down to room temperature, then transfer to an airtight jar/container. Warm zaatar will cause condensation and ruin.
    • Store zaatar blend in your pantry. Zaatar can be stored for many months. It is ideal to use as a rub, try it on air fryer corn or on bread like these vegan dinner rolls
    • If you love a fresh hot herb beverage, steep the left over oregano stalks in boiling hot water (add your preferred sweetener if needed)


Serving: 30g | Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 52mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg