Za'atar

A Middle Eastern blend of dried wild thyme or similar herbs, tart sumac, toasted sesame seeds and salt. It tastes herbal, tangy and nutty.

Flavor

How to use it

Mix With Olive Oil. Stir it into olive oil to make a spread and brush it on flatbread before baking, as in Lebanese manakish.

Sprinkle Last. Dust it over eggs, labneh, roasted vegetables or yogurt. The aroma is strongest when it has not cooked long.

Common mistakes

• Salting before tasting. Most blends already contain salt.
• Cooking it for a long time, which dulls its bright, tangy edge.

What goes with za'atar

• Olive oil. Olive oil carries za'atar's herbs and spreads it on flatbread.
• Bread. Za'atar and olive oil on flatbread make Lebanese manakish.
• Yogurt. Yogurt's cool tang sets off za'atar's herbal, nutty flavor.
• Tomato. Tomato's juicy sweetness is a classic partner to za'atar's herbal tang.
• Cucumber. Cool cucumber and za'atar's tang make a fresh salad.
• Egg. Za'atar sprinkled over eggs adds herbs, tang and nutty crunch.
• Feta. Salty feta and za'atar's tangy herbs suit salads and baked dishes.
• Chicken thigh. Za'atar rubs flavor chicken thighs and crisp the skin.

Try tonight

• Za'atar flatbread with olive oil
• Roast chicken rubbed with za'atar and lemon
• Yogurt dip topped with za'atar and olive oil

Storage

Keep in an airtight jar away from light and heat. Use within about six months for the best aroma.