Homemade Za’atar

A delicious spice blend, za’atar is made with sesame seeds, oregano, sumac, and more. It’s a great addition to a wide range of baked goods.

Za’atar is best known as a Middle Eastern spice blend. You can add za’atar to food while cooking, use it in or on top of baked goods, or as a condiment for finished dishes. We’ve made ours with dried oregano, cumin seeds, coriander seeds, sesame seeds, sumac, and kosher salt.

We love za’atar as a flavourful topping on our sourdough crackers and mixed into whole wheat bagels or sourdough naan. It’s a great mix to have on hand for any number of recipes.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Recipe

Ingredients

Method

In a small pan over medium heat, toast the cumin and coriander seeds until fragrant.

Place the toasted cumin and coriander seeds in a mortar and pestle or coffee grinder and grind them to a fine powder.

Mix with the other za’atar ingredients and keep in a small jar with an airtight lid.

Tips and Notes

Toasting the whole spices isn’t mandatory, but it lifts the flavour of the whole thing. You can use pre-ground spices if preferred.

The za’atar will last about a month in a cool spot in an airtight container, out of direct sunlight.

Thyme, marjoram, and oregano can be used interchangeably in this recipe. If you can use herbs from your own garden, freshly dried, it’ll be even better. Adapt the recipe to your liking.

If you can’t get sumac, dried lemon zest will work too. Just zest a lemon with a very fine grater, and dry at room temperature for a couple of days. Speed up the drying process by placing it near a heater in the winter months.

More Spiced Recipes

Sourdough Hot Cross Buns
Homemade Mincemeat
Cardamom Pumpkin Pie Spice
Sugar and Spice Cookies
Refreshing Iced Masala Chai

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.