Halabi Zaatar

The Aleppo version of zaatar: wild thyme and oregano with toasted sesame seeds and sumac. It tastes earthy and nutty with a citrus sourness from the sumac, and the balance leans smoother and less sharp than most Levantine zaatars.

The blend is made in the spirit of Syrian tradition and reflects the flavours of the Levant and the spice markets of Aleppo, where this style of zaatar comes from.

The blend is a coarse, herb-green mix flecked with pale sesame seeds and the deep red of sumac. It smells of thyme and toasted sesame and tastes herbal, nutty and tangy. Zaatar is also spelled za'atar, zatar and zataar, and the word is used both for the wild thyme-type herb and for the finished seasoning. Blends in this style are traditionally eaten with olive oil and bread at breakfast, folded into cheese pastries or scattered over eggs and labneh.

How to use it

Sprinkle it over flatbread with olive oil for manakish, season meats and roasted vegetables with it, or stir it into dips like hummus and labneh. It also finishes salads and grain dishes well. Technique tip: mix it with olive oil to a loose paste and spread that on the dough before baking, rather than dusting dry zaatar on afterwards. The oil protects the sesame from scorching and carries the thyme down into the bread.

Details

Also known as

Aleppo Zaatar, Syrian Thyme Blend, Levantine Zaatar, زعتر حلبي