Lebanese Zaatar

The Lebanese style of zaatar: thyme, oregano and marjoram with toasted sesame seeds and sumac. Earthy and nutty with a slight citrus edge, it is brighter and tangier than the Syrian versions, and the sumac is the loudest note in the jar.

Each ingredient plays a part: thyme and oregano bring the herbal depth, marjoram a soft sweetness, sesame seeds texture and richness, and sumac the lemony tang that ties the blend together.

Zaatar is spelled many ways, including za'atar, zatar and zaatar. Stirred into olive oil it makes a spreadable paste for flatbread, and used dry it seasons eggs, roast chicken, grilled vegetables, labneh, feta and olives. The toasted sesame seeds add a nutty crunch, so sprinkle it over a dish at the end for texture.

How to use it

Sprinkle it over flatbread with olive oil for manakish, season meats and vegetables with it, or mix it into labneh and hummus. Technique tip: zaatar is at its best within a few months of opening, so decant a small amount into a jar by the stove and keep the rest sealed. The thyme oils fade fastest, and a jar left open on the counter goes woody within weeks.

Details

Also known as

Lebanese Thyme Blend, Middle Eastern Zaatar, Za’atar Libanais, زعتر لبناني