Zaatar (also: za’atar, zatar, zahtar, zaktar, zatr, satar) is a blend of spices and aromatic herbs originating from the Middle East. Its basic composition includes thyme and sesame (and salt, but not always) and is usually enriched with other spices and herbs, which vary depending on the region, traditions or family preferences. These are often oregano and marjoram, but can also include sumac, cumin, savory, fennel seeds and coriander, and hyssop.
Some of these spices and herbs are traditionally less used here in Italy, in particular sumac and hyssop, which have a certain regional distribution: sumac, a spice with a tangy flavor, is known mainly in Sicily, while hyssop is an aromatic and medicinal plant of the same family as thyme and oregano with an intense bitter-mint flavor that grows wild in the mountainous areas of northern Italy.
The presence or absence of certain spices or herbs usually determines the area of origin of a zaatar. Lebanese zaatar (often called Lebanese thyme) does not include sumac, which is instead added in Syrian zaatar and in our local version, the Sicilian one.
Zaatar can be made with dried or fresh herbs; in the latter case it is preserved under oil.
It can be used to season everything from meat to fish to cheeses, or spread on bread, and in Lebanese flatbreads it is spread on the dough before baking.
I discovered this blend not during a trip to the Middle East as happened to others who have traveled a bit more than me (😃), but it was one of the discoveries in my ongoing search for alternative ways to flavor food without adding salt. This search initially led me to discover sumac, a spice that has recently been rediscovered and used by top chefs precisely as a substitute for salt in some dishes. As a direct consequence, I then discovered zaatar.
Sumac has a very distinctive, naturally flavorful taste; it is slightly tart with hints of lemon and vinegar. It also has a beautiful red color, which makes it suitable as a decorative spice. Because of these characteristics I decided to prepare my homemade zaatar in the version with added sumac.
Ready for the recipe? It’s very simple!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: small bowl: 1
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp sumac
- 1 tbsp sesame seeds
Tools
- Mortar
Steps
Only two operations are necessary to prepare zaatar: toast the sesame if you don’t have pre-toasted seeds, and grind the mixture using a mortar or a mini chopper.
Toasting sesame is quick and easy: simply heat a pan and pour in the sesame seeds, not too many, just enough to cover the bottom of the pan. After just a few minutes they are ready (when you hear them popping, turn off the heat immediately). Transfer them to a plate right away so they don’t remain in the hot pan where they would continue to toast (if toasted too much they become bitter).
Once the sesame seeds have cooled, simply gather all the ingredients in the mortar or the mini chopper jar and grind briefly to obtain a grainy mixture, not too fine.
Lately my mini chopper hasn’t been very effective with sesame seeds so I prefer to use the mortar (which I also use for gomasio); it takes a few more minutes but the result is excellent.
Zaatar is simply stored in a jar with a lid. Since it is made of dried herbs and spices, no special storage precautions are required.
If using fresh thyme and oregano, however, you should cover the mixture with extra virgin olive oil.
Pairing zaatar with oil is, in any case, customary in many recipes.
As I mentioned in the introduction, the blend of spices and herbs can be quite variable. You can also add marjoram (or use it as a substitute for oregano or thyme) or mint, and you can add fennel, cumin or coriander seeds in smaller amounts compared to the main ingredients, which are usually used in equal quantities.
Salt-free Tips
Zaatar bought pre-packaged often contains salt, but it’s so simple to make this blend at home that it’s really not worth wasting time looking for a packaged zaatar that is salt-free.
So be careful with labels. Sumac is also found both without and with salt, so, I repeat, always check labels.
Sumac is the only ingredient among these that is not widely available in supermarkets; it is mainly found in natural food shops (or online). All other herbs and the sesame are items we most likely already have in our kitchens (if you don’t have them or have trouble finding them, I added all the links for convenience in the ingredient list).
If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually so the palate can adapt slowly and not notice the progressive reduction.
▫ Use spices: chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs: basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds: sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit: garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling in water; choose cooking methods that retain flavor (grill, pouch, steam, microwave).
▫ Avoid bringing the salt shaker to the table!
▫ Allow yourself an occasional indulgence. It’s good for the mood and helps perseverance.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes and season them according to your usual habit.
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