Za'atar seasoning

Za’atar seasoning

If you read this blog, you likely know that my favorite way of taking herbs is to eat them, and za’atar seasoning (or zaatar or zatar) is no exception. I first encountered za’atar several years ago at dinner at my friends Joe and Nan’s home. Joe is of Lebanese descent; as part of the meal, he had taken pita, drizzled it with good quality olive oil, sprinkled it liberally with za’atar, and then toasted it in the oven. It was divine.

That was before I even started studying herbalism—I didn’t even know what sumac was, nor that it had medicinal properties. Now I know, and if it’s possible, I enjoy this spice blend even more now with the understanding. Similar to a gomasio, this spice blend includes sea salt and sesame seeds but hails from the Middle East. We eat it sprinkled on gluten-free toast, on popcorn, and if you eat meat, it’s wonderful to roll a chicken breast in it before cooking. If you try it out (or if you already use it), I’d love to hear how you use this tasty seasoning!

Za’atar

  • 4 parts dried thyme leaves (if the pieces are large, you might want to grind it a little for optimal mixing)
  • 4 parts sumac powder
  • 4 parts toasted sesame seeds
  • 1 part sea salt

Mix all ingredients together. Store in a glass jar.

What are some of your favorite medicinal-and-tasty herbal seasoning blends?