Za'atar Blend
Origanum syriacum · za'atar blend · zatar
Za'atar Blend: what every chef needs to know
Za'atar is both a wild herb species and the name of a Levantine herb blend that uses this herb as its base. In commercial kitchens, we almost always refer to the blend: za'atar herb, sesame seeds, sumac, salt and sometimes extra herbs such as thyme, marjoram or cumin. The ratio varies by country and family: Palestinian za'atar is saltier and contains more sumac, Lebanese za'atar is more aromatic with more thyme. Applications: man'oushe, sprinkled over hummus, mixed with olive oil as a bread dipping sauce, as a marinade component for chicken and lamb. Za'atar is rich in thymol (antiseptic, from the oregano component) and has a long reputation in Levantine folk medicine as a concentration enhancer. Store the blend in an airtight jar away from direct sunlight: sesame oil and herb oils oxidise quickly.
Za'atar Blend: nutritional values per 100g
Based on unprocessed product. Source: USDA FDC approximatie op basis van kruidenblend-samenstelling — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FDC approximatie op basis van kruidenblend-samenstelling.
Za'atar Blend: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Lebanese flatbread topped with a za'atar-olive oil blend, baked in a stone oven. The quintessential Levantine street breakfast, served with fresh tomato, mint and olives.
Classic Levantine hummus sprinkled with za'atar, olive oil and bell pepper. Za'atar provides an herby, tangy contrast to the creamy chickpeas.
Palestinian national dish in which za'atar together with sumac provides the herbal flavour to the caramelised onions over roasted chicken on taboon bread.
Za'atar Blend: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Mix za'atar blend (3 tbsp) with olive oil (2 tbsp) into a thick paste. Spread over rolled-out flatbread dough. Bake at high temperature until the edge is golden brown and the za'atar is lightly caramelised. Eat immediately or wrap in parchment paper.
Mix 2 tablespoons za'atar blend with 3 tablespoons premium olive oil. Serve in a flat plate for dipping fresh bread. This is the classic Levantine breakfast. Add a pinch of salt and a drop of lemon juice for extra brightness.
Mix za'atar with garlic powder and bell pepper (3:1:1). Rub generously into lamb or chicken. Rest at cream temperature for 30 minutes before grilling. Sesame seeds in the blend give a nutty crust.
Za'atar Blend: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Za'atar Blend: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Za'atar blend available year-round as a dry spice. Fresh za'atar herb (Origanum syriacum) has a growing season of April–October in the Levant and Eastern Mediterranean.
Za'atar Blend: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Za'atar Blend: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Lebanese Obaideh and Merwah blend with a spicy-oxidative character that mirrors the oregano and thyme aromas of za'atar
- Bekaa Valley, Lebanon
Apricot and violet aromas of Viognier bridge to the floral component of za'atar in Levantine breakfast dishes
- Condrieu AOC
- Pays d'Oc IGP
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Za'atar Blend
What is in za'atar?
Za'atar blend consists of four core ingredients: za'atar herb (Origanum syriacum or thyme/marjoram as substitute), sesame seeds, sumac and salt. The ratio varies: Palestinian version has more sumac and salt, Lebanese version more thyme and less sumac. Optional extras: cumin, coriander seed, paprika. Always check the composition of commercial za'atar for allergen recording.
How do I recognise quality za'atar?
Premium za'atar is vivid green from the herb component, with clearly visible dark purple sumac and golden sesame seeds. Rancid za'atar smells musty and is grey-brown in colour: the sesame oil has oxidised. Preferably buy from specialist Levantine importers who guarantee short rotation. Store in the refrigerator for longer shelf life.
Why is man'oushe the perfect za'atar dish?
Man'oushe (also: manoushe, manakish) is the ideal carrier for za'atar because the oven heat activates the thymol and sesame oil and draws them into the dough. The high carbohydrate content of the bread balances the acidity of the sumac and the salt. In Lebanon, man'oushe is the national breakfast, comparable to the croissant in France.
At what temperature should you store Za'atar Blend?
Store Za'atar Blend at Room temperature, maximum 20°C, dry and dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Za'atar Blend professionally?
The primary professional technique for Za'atar Blend is Man'oushe make at 230-250°C (steenoven or pizzasteen) for 5-7 min. Always verify core temperature with a calibrated probe thermometer.
Does Za'atar Blend contain allergens?
Za'atar Blend contains: Sesam. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
