Za’atar Homemade Spice Blend Recipe

The finest homemade Za’atar spice mixture recipe consists of simply garden-fresh dehydrated herbs, roasted sesame and coriander seeds, and accentuated with sumac.

What Is Za’atar?

Za’atar represents one of those spice combinations with a distinctive taste, stemming from Palestine, although swiftly taken up across the Middle East.

It’s not a singular spice, but instead an carefully chosen collection of spices that, when united, acquire a whole new persona.

Certainly a varied mix of robust flavors originating from herbs, seeds, and spices that are predominantly utilized in Middle Eastern cuisine.

However, my Syrian mother claimed it is a spice blend with Biblical origins. 

Ordinarily, za’atar is a mixture of dried marjoram, thyme, and oregano (the woody and floral herbs), accompanied by roasted sesame and coriander seeds (for a touch of nutty essence and lively flavor) and my absolute favorite, sumac (which provides a citrusy tang).

Additional flavors may also enhance the mixture, such as toasted cumin seeds, Aleppo pepper or desiccated dill. 

How To Best Characterize The Flavor Of Za’atar

This well-loved Middle Eastern za’atar formulation features an array of toasted nutty spices from coriander and sesame seeds, which individually, initiate a warm, nearly nutty base for this spice mixture.

Following that is the tangy jolt from the citrusy taste of sumac, a tiny dark red berry, which is quite citrus-flavored and undoubtedly lends a lovely rich hue to dishes.

And NO, sumac spice is not to be mistaken for the toxic sumac leaf found in the poison ivy and poison oak family, phew!

Herbaceous notes in za’atar, I deem best sourced from the fresh herbs we may cultivate in our summertime garden, winter greenhouse, or windowsill pots, and subsequently dried. 

If you’ve ever dried your own fresh herbs, pondered the vibrant color they maintain if utilized within six months post-harvest and drying, and then compared to dried herbs found in supermarkets… well, can we state they have long since forfeited their color and essence!

The adaptable spice composition of za’atar seasoning is wonderful for a wide array of cherished recipes. 

Why Prepare Your Own Za’atar?

Certainly, you can purchase a za’atar mix from most Middle Eastern grocery outlets, but I have several justifications for why preparing small quantities at home is preferable.

Surprisingly, ounce for ounce, it is genuinely more economical to craft your own blended spices than to buy them pre-mixed.

Creating your own allows you the opportunity to dry some of the fresh herbs from your own cultivated seasonal herbs, and preserve them for wintertime cooking. 

When creating your own za’atar mixtures, you are fully aware of how fresh the herbs you’ve desiccated are, instead of relying on herbs that may be years old in your spice mix.

Homemade varieties also provide a fantastic opportunity to adjust the flavors to suit your preferences.

Sumac – A Beloved Middle Eastern Spice

As noted previously, sumac is a red fruit with delicate citrus nuances. After drying the berries, they are ground into a powder, becoming the remarkable spice that will be part of the za’atar blend.

Its fruity, mildly tangy, almost citrus-like taste cannot be compared to any other flavor I am aware of.

This spice can be easily ordered online, sourced from a Middle Eastern market eager for your patronage, particularly because it is not commonly cultivated in many parts of America.

Roasting Your Own Seeds

The seeds are where the oil resides, and it is within the oil that potential issues may arise.

Oils can turn rancid over time, which can be easily recognized by a specific odor.

Even our cosmetics and body creams, which consist of oils, inevitably become rancid after a certain duration, adopting an unpleasant scent.

The last thing I wish to do is spoil a beautiful spice blend by overlooking this critical step.

Acquiring high-quality raw seeds and gently toasting them yourself lets you detect the fragrance of the seeds from the moment you buy them and then adjust how nutty you prefer their flavor, depending on the roasting time.

The optimal way to store seeds, upon purchasing them, is in the refrigerator or freezer.

Once toasted, they can be kept in an airtight container in a cool location for three months, or in the fridge for up to six months.

Diverse Herbs Add Extra Flavor

During my childhood, we never had a herb garden; we had plenty of flowers but no herbs.

My mother always maintained a substantial pantry of dried herbs, particularly during our monthly excursions into the city to visit Middle Eastern grocery stores.

Once I became an adult and owned my own home, I came to appreciate the joy of having freshly cultivated herbs for my cooking, even if they were grown in pots on the windowsill.

Now that my children have grown and I’ve got more leisure time, I cultivate several herb gardens, and with a greenhouse at my disposal, I can grow an abundance during the chilly winter months.

What have I learned? Freshly harvested and dried herbs impart an additional flavor, a deeper taste, to all my cooking compared to store-bought, pale (likely aged) dried herbs.

Cultivate your own, even if it’s merely a few pots by a window!

Applications For Za’atar In Renowned Mediterranean Cuisine

The applications for Za’atar spice mix are limitless, at least in my culinary space!

• Incorporate it into your Hummus.
• Enhance your Baba Ghanoush.
• Brush olive oil over pita bread, sprinkle za’atar, and lightly toast it in the oven for a delightful snack or addition to a tapas spread.
• Mix it into the dough for homemade bread.
• Sprinkle it on salads.
• Season Lamb Ribs, soups, or stews.

You will require little else to add flavor to dishes when cooking with za’atar, although garlic and fresh lemon complement the za’atar spice mixture admirably.

Required Ingredients

Required Equipment

• Mixing bowl
• Wooden spoon
• Small sauté pan
• Airtight container