What Is Za’atar? How to Use It, Plus Za’atar vs Sumac

Za’atar is a Levantine spice mix of dried herbs, usually thyme, with tangy ground sumac, toasted sesame seeds and salt; in Arabic, the word also names a group of wild herbs. The classic way to use it is with olive oil and warm bread, as a dip or baked onto flatbread as manakish, and it also suits labneh, eggs, salads and roasts. This guide explains the herb and the blend, compares four za’atar blends from our spices and herbs range and covers za’atar vs sumac.

What is za’atar? The herb and the blend

The word za’atar (also written zaatar or zatar) means two things. In Arabic it names a group of wild herbs: Britannica notes it has been used for at least 20 wild herb species, all from the mint family, Lamiaceae, which includes thyme, oregano and marjoram. One is Origanum syriacum, which the US Department of Agriculture’s GRIN plant database lists under the Arabic name za’atar and the English names Syrian oregano, Lebanese oregano and Biblical hyssop. Kew’s Plants of the World Online describes it as a subshrub native from the eastern Mediterranean to the Arabian Peninsula, and the RHS, which notes its aromatic grey-green leaves, rates it hardy through most of the UK.

Za’atar is also the spice mix, generally considered to be named after these herbs, and that is what recipes mean by za’atar. Britannica describes the usual mix as dried herbs such as thyme, oregano or marjoram, with ground sumac berries for a tangy, acidic flavour, toasted sesame seeds for nuttiness and, from most makers, salt. Some add roasted wheat, coriander, caraway, fennel seeds or dill. There is no standard recipe, so two packs of za’atar can look and taste quite different.

Lebanese, Palestinian and other za’atar blends compared

Because recipes vary, it helps to know what is in each pack. Our Lebanese za’atar, Abido Lebanese Za’atar (Original Mixed Thyme), from a family-run Lebanese spice house, is in the classic green Lebanese style rather than the red Jordanian style. Our Palestinian za’atar, Madina Palestinian Za’atar, is ready to enjoy the classic way, with olive oil and fresh bread; our Palestinian Medjool dates guide covers it with our other Palestinian produce. Greenfields Za’atar, from a London-based spice brand, and Sara Za’atar Baladi are both in the wider Levantine style.

Allergens: sesame is a common za’atar ingredient, and some blends contain wheat. Our Madina Palestinian Za’atar page does not list the blend’s allergen ingredients but warns it may contain gluten, nuts and soya, so check the pack label. Always read the label before serving any za’atar to someone with an allergy, as recipes can change.

How to use za’atar

Start with the classic dip, then try it on everything from eggs to popcorn.

Za’atar and olive oil dip (zeit w za’atar)

Britannica notes that za’atar is commonly served for breakfast with bread and olive oil. To serve two:

1. Pour about 4 tablespoons of extra virgin olive oil into a small bowl. Al Quds Palestinian Extra Virgin Olive Oil is fresh and fruity, with a gentle peppery finish.
2. Tip 2–3 tablespoons of za’atar into a second bowl.
3. Warm flatbread or pitta in a hot oven or a dry pan, then tear it into pieces.
4. Dip each piece in the oil first, then in the za’atar, so the za’atar sticks.
5. Serve with labneh, tomato and cucumber. For a spread, stir the za’atar into the oil and spoon the paste over the bread.

More ways to use za’atar

• Manakish (man’oushe): mix za’atar and olive oil to a paste, spread it over flatbread or pizza dough and bake until golden. For Abido, use 4 tablespoons of each for 4 flatbreads and bake at 230°C for 8 minutes; for Greenfields and Madina, about 3 tablespoons of za’atar to 5–6 tablespoons of oil.
• Labneh and yoghurt: sprinkle over a bowl of labneh or thick yoghurt and finish with a drizzle of olive oil.
• Hummus: scatter over hummus with olive oil. Our Tahini Sesame Paste page has a simple hummus method.
• Eggs and avocado: sprinkle over fried eggs, or avocado on toast.
• Salads: scatter over a tomato and cucumber salad just before serving.
• Roast vegetables: toss potatoes or cauliflower with olive oil and za’atar before roasting.
• Chicken, lamb and fish: rub chicken thighs, lamb or fish with oil, lemon and za’atar before roasting.
• Halloumi: sprinkle over grilled or fried halloumi as it comes out of the pan.
• Popcorn: toss hot popcorn with a little olive oil or melted butter and a spoonful of za’atar.

Za’atar vs sumac: what is the difference?

Sumac often goes into za’atar, which is why the two get mixed up, but sumac is a single spice: the tart, dried and ground red berries of several sumacs, such as Rhus coriaria, which belongs to a different plant family from the za’atar herbs. Greenfields Sumac is deep red, made with sumac and a little citric acid, with no added salt. No major allergens are listed in its ingredients, but Greenfields says some of its blends are made in a facility that also handles sesame, mustard and celery.

How to store za’atar

• Cool, dry and dark: keep za’atar away from direct sunlight and heat, and reseal the pack or tip it into an airtight jar once open.
• Large packs: Madina’s 300g and 600g sizes arrive as separate 150g pouches, so you can open one at a time. From a 500g bag, decant a small jar for daily use.
• Dry spoons only: moisture makes za’atar clump, so don’t shake it over a steaming pan.
• Best before: go by the date on the pack; if the herby smell has faded, it will taste flat.
• Olive oil: keep it in a cool, dark place with the cap tightly closed, and use it within a few months of opening.

Which za’atar pack size should I buy?

• Trying za’atar: Greenfields Za’atar 75g, or a single 150g pouch of Madina Palestinian Za’atar.
• Regular za’atar breakfasts: Madina 300g, as two 150g pouches, or the Sara Za’atar Baladi 200g pouch.
• Families and frequent manakish: Madina 600g, as four 150g pouches, or the Sara 500g bag.
• Heavy use, cafés and bakeries: the Abido Lebanese Za’atar 500g bag or Sara Za’atar Baladi 500g.

We deliver to UK addresses only. Standard delivery usually takes 3–5 working days and Express 1–2 working days from dispatch (Monday to Saturday, excluding UK bank holidays); see our delivery information.

Frequently asked questions

What does za’atar taste like?

Za’atar tastes herby first, then tangy from the sumac, with a toasty nuttiness where sesame is used and a little salt. Abido’s blend is tangy, nutty and herbal; Sara Za’atar Baladi is herby, tangy and aromatic. Chilli is not part of the classic mix, so za’atar is tangy rather than hot. For gentle heat, add a pinch of mild, fruity Aleppo chilli flakes.

Is za’atar the same as thyme?

Not exactly. In Arabic, za’atar covers several wild herbs of the mint family, including Origanum syriacum, often called Syrian oregano in English, and Britannica says the herb in the mix is usually thyme. But the za’atar you buy is usually a blend with sumac, sesame and salt, so plain dried thyme, such as our Dried Thyme, is not za’atar on its own.

Can I make my own za’atar?

Yes. Start with 2 tablespoons of dried thyme, 1 tablespoon of sumac, 1 tablespoon of toasted sesame seeds and ½ teaspoon of salt, then adjust to taste. Toast white sesame seeds in a dry pan, stirring, until golden, and cool them before mixing. Garden thyme is a different plant from the wild herbs in some za’atar, so expect a slightly different flavour.

Is za’atar gluten free?

Not always. Britannica notes that some makers add roasted wheat, and two of our blends, Greenfields Za’atar and Abido Lebanese Za’atar, list wheat (gluten) as an ingredient, so they do not suit a gluten-free diet. Our Madina Palestinian Za’atar page warns that it may contain gluten. For Sara Za’atar Baladi, our page lists sesame but not wheat; check the pack label, and read it every time you buy, as recipes can change.

How do you pronounce za’atar, and is it zaatar or zatar?

Say it ZAH-tar, with the stress on the first syllable, as Merriam-Webster shows. Because the word comes from Arabic, English spellings vary: Merriam-Webster gives za’atar, with zaatar as a less common variant, and you will also see zatar. All three refer to the same herb blend.

Do you add za’atar before or after cooking?

Both work. For manakish, spread za’atar mixed with olive oil on the dough and bake it. For roast chicken and vegetables, rub it on with oil and lemon before cooking. For the brightest herb flavour and crunchiest sesame, sprinkle it on at the end instead, over labneh, hummus, eggs and salads, with a drizzle of olive oil.