This homemade substitute for za’atar seasoning blends dried herbs, sesame, sumac, and salt into a tangy, savory mix you can make in minutes. It gives you the familiar Middle Eastern-inspired flavor when a jar of za’atar is unavailable, and you can adjust the tartness and salt to suit your recipe.
Ingredients
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon ground sumac
- 1 tablespoon toasted sesame seeds
- ¼ teaspoon fine salt, or to taste
Instructions
- Check the herbs. If your thyme and oregano are in large, woody pieces, rub them lightly between your fingers or crush them with a mortar and pestle. Keep the herbs coarse rather than grinding them into powder.
- Combine the ingredients. Put the thyme, oregano, sumac, sesame seeds, and salt in a small bowl. Stir until the sesame and seasoning are evenly distributed.
- Taste and adjust. Try a small pinch. Add more sumac for a sharper, lemony tang, more sesame for a nuttier flavor, or a little salt if your intended dish needs it. If using the blend in a salty recipe, start with the listed amount and season the dish separately.
- Use or store. Use the mixture right away, or transfer it to a clean, dry, airtight jar. Label it with the date and keep it away from heat, light, and moisture.
Tips
- Sumac is the key for tartness. It supplies za’atar’s distinctive citrusy tang. If you do not have it, use ½ teaspoon finely grated lemon zest in place of the 1 teaspoon sumac for a fresh, less earthy substitute. Add zest just before using; it is not suitable for long-term pantry storage.
- Use a measured fallback when needed. Without sumac, combine 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 tablespoon sesame seeds, ¼ teaspoon salt, and ½ teaspoon lemon zest. It will suggest za’atar but will not taste exactly the same.
- Toast seeds only if they are raw. Toast sesame seeds in a dry skillet over medium-low heat for about 2–3 minutes, stirring often, until lightly golden and fragrant. Cool them completely before mixing. Watch closely; they can scorch quickly. Skip this step for seeds that are already toasted.
- Keep the texture in mind. Za’atar blends vary, but they are generally herb-forward and slightly coarse. Avoid pulverizing everything, and taste before adding extra salt because the recipe you are seasoning may already contain plenty.
Serving Suggestions
Sprinkle the blend over hummus, labneh, or plain yogurt with a drizzle of olive oil, and serve with pita or crisp vegetables. For a quick flatbread topping, brush naan or pita with olive oil, add a light scattering of the seasoning, and warm it in a skillet or oven until hot. You can also use it on roasted vegetables, potatoes, chickpeas, or sliced tomatoes.
For chicken, fish, or tofu, mix the seasoning with enough olive oil to make a thin paste, then coat the surface before cooking. The blend is also useful in salad dressings: whisk a teaspoon into olive oil and lemon juice, then taste before adding more salt. If adding it to a hot dish, stir it in near the end or use it as a finishing sprinkle so the herbs stay fragrant.
Variations
- More sumac-forward: Increase the sumac to 1½ teaspoons for a noticeably tangier blend. This works well on rich foods such as roasted eggplant or creamy dips.
- More sesame-rich: Increase the sesame seeds to 1½ tablespoons for extra crunch and nuttiness. Add them shortly before serving if you want to preserve their texture.
- With marjoram: Replace 1 teaspoon of the oregano with 1 teaspoon dried marjoram for a softer, slightly sweet herbal note. Use only if you enjoy its flavor; it is not essential.
- Less salty: Leave out the salt and season the finished dish instead. This is especially practical when the blend will go on feta, salted crackers, or another salty ingredient.
Storage and Reheating
Store the dry blend in an airtight jar in a cool, dark cupboard. For the best aroma, use it within 2–3 months; it may remain usable longer if kept dry, but dried herbs gradually lose flavor. Discard it if moisture gets into the jar, or if it develops an unusual smell or appearance. Do not store a version mixed with fresh lemon zest as a pantry seasoning; make that small batch just before use and refrigerate any remainder in a sealed container for up to 2 days.
This is a dry seasoning, so it does not need reheating. Sprinkle it onto food after reheating, or add it near the end of cooking to protect its aroma. If it has been mixed into a dip or oil, refrigerate the prepared food promptly and follow the storage time for that dish rather than treating it like the dry spice blend.
Frequently Asked Questions
What is za’atar seasoning made of?
Za’atar commonly refers to a Middle Eastern herb-and-spice blend, often made with thyme or related herbs, sumac, sesame seeds, and salt. Recipes differ by region and producer, so this homemade version is a practical approximation rather than a single definitive formula.
What is the closest substitute for za’atar?
A mixture of dried thyme, oregano, sumac, sesame seeds, and a little salt is a close pantry-friendly match. Sumac matters because it contributes a tart, lemony flavor that dried herbs alone cannot reproduce.
Can I make it without sumac?
Yes. Use ½ teaspoon finely grated lemon zest instead of the 1 teaspoon sumac, but mix it in just before serving. Zest is moist and fresh, so the mixture will not store like a fully dry seasoning. The flavor will be brighter and less earthy.
Can I use fresh herbs instead of dried herbs?
Fresh herbs contain moisture and do not have the same concentrated flavor or storage life. For this shelf-stable blend, use dried herbs. If you want to use fresh herbs, chop them finely and mix a small amount into oil or a dish immediately before serving rather than storing the mixture.
Is this blend spicy?
No. The listed ingredients are savory, tangy, and nutty rather than hot. For heat, add a pinch of red pepper flakes or Aleppo pepper when mixing, then taste; keep the added spice modest so it does not overwhelm the herbs and sumac.
How much substitute should I use in a recipe?
Start with the same amount of this blend as the recipe calls for in za’atar, then taste and adjust. Some commercial blends are saltier or more sumac-forward, so add the seasoning gradually, especially in dishes that already contain salt or acidic ingredients.