-
Active Time
15 min
-
Total Time
15 min
Variations of this seasoning are found all over the Middle East. It's used to flavor eggs and is also served with pita—dunk warm flatbread in good olive oil and then the spice dip. The kind sold dried (with dried thyme) in Middle Eastern stores just doesn't compare to za'atar made fresh.
Ingredients
Makes about 1/4 cup
Stir together all ingredients in a small bowl.
·Za'atar keeps in an airtight container, chilled, 1 week.
Leave a Review
Reviews (6)
Back to TopI love zaatar and I eat it everyday. www.eatzaatar.com has quality zaatar also they sell Sumac and wild thyme too. their zaatar has a special taste.
helen19801123
3/30/2017
I have read that sumac has an astringent fruity lemony flavor with some tang to it. I also have read that Za'atar has a grassy flavor. So perhaps lemon grass (which can be ground in a coffee maker), which has a wonderful fruity, lemony flavor OR zest from a meyer lemon could be substituted. I am going to try it sometime.
pagez
Southern California
3/17/2009
I haven't made this recipe, but I was reading the comments - You can order ground sumac from ethnicgrocer.com
Anonymous
Minneapolis, MN
2/19/2002
for the Israel expatriates, I can offer this: a restaurant in Glendale, California called THE BLUE PYRAMID sells both Zatar (thyme and sesame seeds) and sumac, each in 1 lb bags. I have bought both and they are wonderful, separate and/or mixed, as table condiments (especially as a "dip" with good olive oil). Maybe if you contacted them you could mail order them? good luck!
Anonymous
-Pasadena, CA
2/7/2002
I make za'atar frequently and have substituted summer savory for the sumac, plus I add 1/8 teaspoon cayenne pepper for some heat.
Jill Cohen
Seattle, WA
6/15/2001
After looking for sumac in the dictionary and in three specialty stores and still not finding out what it is, I gave up and subsituted cumin. It tasted ok but not authentic. My husband loved Za'atar when he lived in Israel, so we had relatives send us some from there to serve with tomoato and cucumber sald with pita bread for next time.
Sally Starrfield
Chapel Hill, NC
7/16/2000