Jordanian Zaatar

The Jordanian style of zaatar, built on wild thyme, oregano and marjoram, with toasted sesame seeds for nuttiness and sumac for a bright lemony tang. Marjoram is what distinguishes it, sweeter and softer than thyme on its own.

The three-herb base gives it a deeper, more aromatic character than lighter versions of the blend, and is what makes it recognisably Jordanian rather than Lebanese or Syrian.

Za'atar is also spelled zaatar, zatar or zataar, and the name covers both the wild thyme style herb and the blend made from it. The mix looks olive green to brown, flecked with pale sesame and the deep red of sumac, and it smells savoury, herbal and tangy. A classic use is to stir it into olive oil to make a paste, spread it over dough and bake it as manakish, or sprinkle it over eggs, labneh and roasted vegetables.

How to use it

Sprinkle it over flatbread with olive oil, use it to season meats and vegetables, or mix it into dips such as hummus and labneh. Its earthy, tangy profile also works through salads, soups and marinades. Technique tip: warm it briefly in a dry pan if the jar has been open a while. Thirty seconds over a low heat wakes the sesame and thyme back up, but take it off before it gets properly hot, since sumac turns bitter with heat.

Details

Also known as

Za’atar Jordanien, Jordanian Thyme Blend, Middle Eastern Zaatar, زعتر أردني