Za'atar Across the Middle East: One Name, Dozen Recipes

By Lisa Chang · May 26, 2026

What Is Za'atar, Really?

Za'atar is both a plant and a spice blend, and the answer to "what is za'atar?" changes depending on which Middle Eastern country you're in. The word za'atar originally refers to a wild herb (Origanum syriacum, also called Syrian oregano) that grows throughout the Levant. Over time, it also came to mean the dried spice blend made with this herb, sesame seeds, sumac, and salt.

Lebanese Za'atar

The Lebanese version typically includes dried za'atar herb (or a mix of thyme, oregano, and marjoram as substitutes), toasted sesame seeds, sumac, and salt. It's lighter and more herbal than other regional variations, with sumac providing a lemony brightness.

Palestinian Za'atar

Palestinian za'atar is often greener and more intensely herbal, with a higher proportion of the za'atar herb itself. Some versions include dried orange peel or caraway seeds. It's traditionally mixed with olive oil and spread on flatbread before baking.

Jordanian and Syrian Za'atar

Jordanian: Often includes cumin and coriander, making it earthier and warmer
Syrian: May include aniseed, fennel, and dried rose petals for aromatic complexity
Egyptian: Sometimes called "dukkah adjacent" — may include nuts and extra sesame

How to Use Za'atar

The most traditional use is mixed with olive oil and spread on manakeesh (Lebanese flatbread). It's also sprinkled on labneh, hummus, and roasted vegetables, mixed into yogurt as a dip, or used as a crust for chicken and fish. Za'atar should never be cooked for long — add it at the end of cooking or use it raw to preserve its delicate herbal notes.

Making Your Own

Combine 3 parts dried thyme (or za'atar herb if available), 1 part toasted sesame seeds, 1 part sumac, and salt to taste. Mix well and store in an airtight container. For a more complex blend, add small amounts of oregano, marjoram, and a pinch of cumin.