How to Make Zaatar (Lebanese)
An authentic Lebanese Zaatar recipe blend. Zaatar is famous across all the Middle East, it has many culinary uses. This recipe is my mother’s, a fragrant blend of dried herbs and toasted sesame seeds.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes 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
If Using Fresh Oregano
Pick oregano and separate leaves from stalks. Wash leaves thoroughly and spin dry, ensuring all dampness is gone
Place oregano leaves into a breathable cloth bag and hang in the sun until completely dry - for several days.
If Blending Store Bought Herbs
Over med-high heat, dry toast sesame seeds until golden
2 cups Sesame seeds
Add dried oregano, sumac and 1½ teaspoons of salt, stir over heat for about 5-10 minutes until all is combined.
2 cups Dried oregano, 2 cups Sumac, 1 teaspoon Salt
Allow zaatar blend to completely cool down to room temp before storing into airtight jars
If you are using store-bought dried herbs, skip to step 3.
If you are using fresh oregano, these can take between 5-10 days dry depending on weather conditions
Gas vs electric stovetop will differ the amount it takes to prepare zaatar
Warm zaatar will cause condensation and ruin, please allow it to completely cool down to room temperature which can then be stored for several months in your pantry
Use it to make zaatar pinwheels 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 leftover oregano stalks in boiling hot water (add your preferred sweetener if needed)
Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 52mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg