Za’atar

Recipe from Lior Lev Sercarz

Adapted by Melissa Clark

Published February 23, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
10 minutes
Rating
4(304)
Comments
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Za’atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme — all of which can be used as substitutes if dried za’atar isn’t available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za’atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment. —Melissa Clark

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Ingredients

Yield:⅓ cup

  • 1 tablespoon/9 grams sesame seeds, preferably unhulled 

  • 3 tablespoons/5 grams dried za’atar (see Note) 

  • 1 tablespoon/10 grams crushed or ground sumac

  • ¼ teaspoon fine sea salt

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 44 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 28 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.

  2. Step 2

    Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za’atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.

Tip

  • If you don’t have dried za’atar, use a combination of 2 tablespoons/3 grams dried marjoram, 1 tablespoons/2 grams dried thyme and 2 tablespoons/6 grams dried oregano.

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Ratings

4 out of 5
304 user ratings
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Comments

Aylish

Nobody has commented that this recipe for za'atar calls for za'atar as one of its ingredients. Where to begin?

CJM

I have yet to taste a full flavored za’atar that is not from Lebanon - which may or may not use Jordanian thyme. The true test is to make manaheesh: za’atar plus olive oil in a runny consistency spread over a soft pizza-like dough. Feel free to play with other herbs and flavors, but it won’t really be za’atar. I prefer the Lebanese staple - the best breakfast on the planet.

Mary Lou Soffa

Love za’atar! My blend is thyme, sumac, lemon zest and sesame seed. Wonderful on almost everything.

Techteufel

I find this recipe confusing. From experience, I’d say a good mixture is: 2 tbs dried oregano, 1 tbs tablespoon dried marjoram, 1 tbs dried thyme, 2 tbs sesame seeds 1/2 tbs fine salt Optional ingredient: 2tbs sumac I use finely ground herbs, works better for rubs, dips etc.

Myra

I love za’atar and am still using some I bought in Israel and Egypt three years ago. Never have I seen the herb in a store. I live in Georgia but travel widely in the US and abroad. What should I use if I can’t get it?

dale ruff

tofu entree with salmon salad; go all in and replace the salmon (sentient being) with crisp fried tempeh with lot of lemon and dash of salt....tempeh, like tofu, has more protein than salmon, as much as beef, and you don't have to kill any animals to use it.

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Credits

Adapted from Lior Lev Sercarz, La Boîte, New York

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