Think your dish could use a little extra zing? The answer may lie in a little-known Middle Eastern spice blend called ‘za’atar’. Praised for its earthy, savoury, and toasted flavor profile, za’atar is a delight that multiplies the aroma of dishes such as Za’atar Chicken or Za’atar Fire Crackers. This culinary gem is readily available in stores, but if you love a good DIY, it can be made at home as well.

The term 'za’atar' doesn’t only refer to the spice blend but also denotes a wild herb, akin to oregano in taste. “Often, the original za’atar plant is not a part of the spice mix, despite growing in abundance in the Levantine region,” shares Zachary Engel, the culinary genius behind Chicago's Galit. “A more common practice among domestic producers is the use of thyme, marjoram, or oregano in various combinations.”

Other typical ingredients in za’atar include sesame seeds and ground sumac, with the latter enhancing the mix with a hint of citrus. Different variants of the blend can combine salt, coriander, cumin, chili peppers, chili leaves, or citrus zest. Zachary pronounces, “Za’atar is not a singular spice and owes its unique taste to the balance between the mixes - herbal, nut-like, citrusy, and zesty.”

A za’atar blend's taste can differ depending on the ingredients used. “The earthy smell of za’atar leaves, oregano, thyme, and marjoram amalgamated with tart sumac and toasted sesame produces an intoxicating potpourri of flavors,” explains Engel.

Za’atar is a versatile culinary agent that can escalate the flavors of dishes like Za’atar Spiced Beet Dip, Grilled Meatballs, and the Middle Eastern classic, Za’atar Baked Eggs. Traditionally, it is sprinkled as a topping for man’ouche (Za’atar Flatbread), or over labneh and olive oil. Besides using it as a rub for roasted meat or veggies, you can blend it into hummus or olive oil for a quick dip. According to Engel, it adds a unique touch to roasted vegetables or as a seasoning on chicken or eggs, or even on summer fruits for an unusual Middle Eastern spin.

Don’t fret about where to find it. Za’atar is commonly available in grocery stores' international aisles, Middle Eastern markets, or online. Zachary vouches for Ziyad Brothers za’atar, which can be ordered via Amazon nationally or bought in Chicago locally. Burlap & Barrel, Kalustyan’s, New York Shuk, Spicewalla, or La Boîte are also reliable sources. Ensure the herbs have retained their freshness by observing a bright green hue and aromatic fragrance.

Though za’atar can be purchased ready-made online or from stores, making it at home can be an economical and fun alternative. One way to do it is by using Chef Lior Lev Sercarz's method: grinding za’atar leaves with sumac and a pinch of salt before mixing in toasted unhulled sesame seeds. And if you can’t get your hands on za’atar leaves, oregano, marjoram, and thyme make good substitutes.

Engel suggests exploring the proportions of each element to match your preferences. He recommends using unhulled sesame seeds, containing an edible husk for a slightly bitter taste and ensuring a longer shelf life than their hulled counterparts. If unhulled seeds are not available to you, regular sesame seeds can be used as an alternative. Once prepared, za’atar can be stored in an airtight glass or spice jar at room temperature for up to a month.