Za’atar

Although the ingredients on their own – thyme,origanum and sesame – are well known, their combination in a mixture called za’atar is rather unusual. Za’atar is more of a herb than a spice blend and typically comprises a combination of sesame seeds, dried thyme, origanum, sumac and a little salt. You’ll find za’atar in dishes across North Africa, around the corner in the Middle Eastern countries of Jordan and Israel, and in Greece and Turkey.

It’s usually sprinkled onto food as a seasoning or garnish. In Israel, it is frequently served with labneh (a creamy white fresh cheese) or simply with bread and olive oil as a breakfast dish. When combined with olive oil it forms a paste that can be brushed on flatbreads or on fish before grilling. You can even sprinkle it over roasted vegetables and roast chicken, or use it as a rub before cooking. These days ready-blended za’atar can be found in some Middle Eastern food stores, but is easily made at home.