Homemade Za'atar Spice Blend

There's something satisfying about making your own za'atar spice blend. It's fresher, brighter, and way more fun than grabbing a jar off the shelf. Once it's in your pantry, you'll find yourself sprinkling it on just about everything.

It's always better to make za'atar yourself, because let's face it, there's no telling how old those herbs are by the time they get bottled together.

I really learned how fragrant herbs were meant to be when I went with my in-laws to pick fresh oregano straight from the mountains in Turkey. The potency was unlike anything else, and it completely changed the way I thought about seasoning.

That's why when choosing your herbs for za'atar, I always recommend starting with organic, freshly dried ones. Check the processing and expiration dates on the bottle. If there isn't one, don't buy it. This recipe makes just enough to fill a 1.6-oz spice jar.

Herbs & Spices You'll Need

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• Ground sumac - the star of za'atar, adds that unmistakable lemony tang.
• Dried thyme, marjoram, and oregano - together they create a savory, aromatic base that's softer and more complex than thyme alone.
• Ground coriander - a subtle earthy-citrusy note that ties everything together.
• Toasted sesame seeds - nutty crunch that makes the blend pop (just make sure they're fully cooled before mixing so no condensation forms)

How to Make Homemade Za'atar

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Start by toasting the sesame seeds in a dry skillet over medium-low heat. Keep a close eye on them, they'll go from golden to too dark in seconds.

Once the sesame seeds are lightly golden and smell nutty, sprinkle in the remaining herbs and spices. Give them a quick toss in the warm pan, just long enough for the aroma to bloom (about a minute).

Transfer everything to a bowl and let it cool completely. This is important because if the spices are even slightly warm, they can create condensation in your spice jar, causing clumping. Once cooled, funnel the za'atar into a clean jar, and you're done!

Serving Suggestions for Za'atar Spice Blend

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• Bread + Olive Oil: Stir za'atar into olive oil and use it as a dip for warm pita or crusty bread.
• Sprinkled on Dips: Dust it over hummus, labneh, or baba ghanoush for a herby, tangy finish.
• Roasted Veggies: Toss them with cauliflower, potatoes, or eggplant before roasting.
• Grilled Meats: Try it rubbed onto baked chicken served with a creamy tahini drizzle or grilled za'atar chicken thighs.
• Flatbreads: Bake it onto manakish (za'atar flatbread) or homemade pizza dough for that authentic taste.

Let me know how you used your za'atar in the comments!

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