This homemade za’atar spice blend comes together in five minutes with just four spices, sesame seeds, salt, and pepper, and it delivers more flavor than anything sitting on a store shelf. As co-founder of Spiceology, I’ve worked with hundreds of spice blends over the years, and za’atar is one I keep coming back to for its simplicity and its punch. Tangy sumac, warm cumin, earthy thyme, and nutty toasted sesame seeds hit every flavor note without a single complicated ingredient.
Once you have a jar of this in your pantry, you’ll find yourself reaching for it constantly. Sprinkle it over warm flatbread with good olive oil, rub it on chicken before it hits the oven, or stir it into labneh or yogurt dip for an instant appetizer. It also pairs beautifully with roasted vegetables and is incredible mixed into butter for a quick bread spread. I’ve been dreaming about making a rustic loaf with za’atar swirled through buttery laminated dough, and I think that experiment is happening very soon.
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Why This Works
Za’atar is one of those rare spice blends where every single ingredient has a job. Sumac brings the citrusy tang that makes the blend instantly recognizable. Cumin adds a warm, earthy backbone. Thyme contributes herbal brightness that ties everything together. And the toasted sesame seeds do double duty, adding both a nutty richness and a satisfying texture that most dry blends can’t offer. Nothing is there just to fill space.
The ratio matters too. Equal parts thyme, sumac, cumin, and sesame seeds means the blend stays balanced rather than letting any one flavor dominate. You get the tang, the earth, the herb, and the nuttiness in every single pinch.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Use fresh spices. Spices lose potency after grinding, just like coffee, so check those expiration dates before you start.
- For the best cumin flavor, toast whole cumin seeds in a dry skillet and grind them fresh. The difference is noticeable.
- Either thyme or oregano works here. You can also do half and half for a slightly sweeter, more complex blend.
- Toast your sesame seeds if they aren’t already. A quick two-minute toss in a dry pan over medium heat brings out a deep nuttiness.
- This blend keeps for months, which makes it a great candidate for doubling the batch right from the start.
Ingredients in Za’atar Seasoning
- Ground Cumin: Adds a warm, earthy depth that anchors the brightness of the other spices.
- Sumac: The key to Za’atar’s signature tangy flavor, sumac delivers a burst of citrusy acidity that livens up any dish.
- Dried Thyme: Provides herbal, slightly floral notes that tie the blend together and offer a taste of the Mediterranean.
- Black Pepper: Gives a subtle bite and enhances the complexity of the other spices without overpowering them.
- Toasted Sesame Seeds: Offer a nutty crunch and a toasty aroma that rounds out the spice mix beautifully.
- Kosher Salt: Brings balance, intensifying the flavors and ensuring every sprinkle of Za’atar pops with taste.
Find the printable recipe card with exact measurements and step-by-step instructions below.
Subs & Variations
- Swap the herb: Oregano or marjoram can replace thyme for a slightly sweeter, more floral finish.
- No sumac? Use lemon zest with a small pinch of salt as a citrusy stand-in that gets close to the real thing.
- Add heat: Stir in Aleppo pepper or crushed red pepper flakes for a gentle, fruity warmth.
- Go smokier: A dash of smoked paprika adds a deeper, more savory dimension without changing the overall profile.
- Make it salt-free: Omit the kosher salt entirely and season your dishes individually, which also makes the blend more versatile as a rub.
PRO TIP: Use your Za’atar blend generously on warm pita with olive oil, over labneh, or as a seasoning rub for grilled chicken or roasted veggies.
Tips for Storing
- Transfer the finished blend to an airtight glass jar and store it away from heat and light.
- Keep it in a cool, dark cupboard rather than on a rack next to the stove where heat and steam can degrade the spices faster.
- Label the jar with the date so you know exactly how old it is.
- Use within six months for the best flavor, though it will stay safe to use longer.
- Give the jar a shake or stir before each use to redistribute any settled ingredients.
FAQs
Za’atar is tangy, earthy, herbal, and nutty all at once. The sumac brings a citrusy brightness, the cumin adds warmth and depth, and the sesame seeds give it a toasty, slightly rich finish. It’s savory without being heavy.
The most classic use is mixed with olive oil and spread on warm flatbread or pita. Beyond that, it works beautifully as a dry rub for chicken or lamb, stirred into yogurt or labneh for a quick dip, sprinkled over roasted vegetables or eggs, and even shaken over popcorn.
Yes. Combine lemon zest with a small pinch of salt for a citrusy brightness that mimics sumac reasonably well. It won’t be exactly the same, but it gets close enough for most uses.
No, the base blend has no heat at all. If you want some spice, add Aleppo pepper or a pinch of chili flakes to the mix.
Za’atar actually refers to a wild herb in the oregano and thyme family native to the Middle East. The spice blend shares the name because dried za’atar herb is traditionally one of the main ingredients. In most Western recipes, dried thyme or oregano is used as a substitute since wild za’atar can be hard to find.
Stored in an airtight container away from heat and light, it will stay at peak flavor for up to six months. After that it’s still usable, it just won’t have quite the same punch.
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Za’atar Spice Blend Recipe
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Ingredients
- 2 tbsp dried thyme
- 2 tbsp sumac
- 2 tbsp ground cumin, or ground cumin seeds
- 2 tbsp sesame seeds, toasted
- 2 tsp kosher salt
- 2 tsp black pepper
Instructions
- In a small bowl, mix the toasted sesame seeds with ground cumin, sumac, dried thyme, black pepper, and kosher salt.
- Stir or shake in a jar until all spices are evenly distributed.
- Sample a pinch of your blend. Add more sumac for tang, sesame seeds for nuttiness, or thyme for herbal notes.
- Transfer to an airtight spice jar or sealed container and keep it in a cool, dark place.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
this is my favorite za’atar spice blend recipe