zaatar

zaatar, spice mix used in Levantine cuisine. The spice mixture zaatar is generally considered to be named for one of the mixture’s primary ingredients, an herb called zaʿatar in Arabic, usually thyme. Though there are a number of variations, zaatar often includes an amalgam of thyme, oregano, and marjoram along with other spices, such as sumac and sesame seeds.

The Arabic term zaʿatar has been used intermittently to refer to at least 20 wild herb species, all of which come from the Lamiaceae family, which includes thyme, marjoram, and oregano. Depending on one’s location in the Levant, zaatar can refer to a variety of herbs and herb mixtures, making it difficult to give the word an all-encompassing definition.

There is no standard recipe for the zaatar spice mix, as different shops and families prepare the mixture to their individual liking. Most begin with a mix of dried zaatar herbs such as thyme, oregano, or marjoram. Sumac berries are often ground into a fine powder and then added for their tangy, acidic flavor. Toasted sesame seeds are mixed in to add an earthy, nutty element. Most zaatar makers also include salt. Some spice shops offer roasted wheat, coriander, caraway, fennel seeds, and dill as possible additions to the base zaatar mixture.

Zaatar is versatile and is used in a number of staple dishes throughout the Levant. It is commonly served for breakfast with bread and olive oil. The oil-zaatar mixture can also be spread on top of flatbread (often pita) and baked, forming a crispy layer of fried pungent spice, in a dish called manāqīsh (often spelled manakeesh, manakish, or manaeesh). Zaatar is baked into other breads, such as the ring-shaped kaʿk and is regularly sprinkled atop labneh, a tangy strained yogurt. It is also used to season chicken, red meat, fish, and vegetables.