Zaatar

Arabic ??? ????? Nadgh
French Sarriette, Sarriette des champs, Poivrette, Herbe de Saint-Julien; Sarriette de montagne
Hebrew זתרה, זעתר; צתרה ורודה Za'atar, Zatar
Italian Santoreggia
Portuguese Segurelha-das-hortas, Segurelha-das-montanhas
Spanish Sabroso, Ajedrea, Jedrea


A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

1/2 cup dried hyssop (or thyme)
1/4 cup sumac
1/2 teaspoon salt
1/4 cup chopped parsley
2 tablespoons toasted sesame seeds

Preheat the oven to 350° F.
Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine hyssop or thyme, sumac, salt, parsely, and sesame seeds and grind into a fine powder in a spice mill. Store in an airtight container for up to 3 to 4 months.

This Jordanian herbal blend contains sumac, thyme, marjoram, and other spices. Sprinkle on meatballs or vegetables. A delicious addition to salads and dips. Mix with olive oil to create a paste to be spread on bread before baking. Tasty when rubbed on flatbread and pita. Mix 6 tsp of Za'atar with 1/4 cup olive oil, 1/4 cup wine, and minced shallots and garlic cloves to be rubbed on a whole chicken for baking.