Za'atar
zahtar · zatar · Origanum syriacum + sesam + sumak mengsel
Za'atar: what every chef needs to know
Za'atar is both a Levantine spice blend and the name of the herb plant Origanum syriacum. As a blend, za'atar consists of dried oregano or thyme, ground sumac, toasted sesame seeds and salt. The ratios vary regionally: Lebanese za'atar contains more sumac, Palestinian za'atar more thyme, Jordanian za'atar more oregano. Za'atar is one of the most concentrated sesame-containing ingredients in Levantine cuisine. Sesame is an EU-14 allergen and must always be declared, even as a topping or as part of a marinade. Man'ouche is one of the most widely eaten breakfast items in the Levant. Za'atar is also used as a preservative thanks to its thymol content (antibacterial).
Za'atar: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (mengsel) — 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 FoodData Central (mengsel).
Za'atar: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Za'atar: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Za'atar + olive oil pasta on flatbread; fry to crispy. not too long otherwise bitter.
Za'atar + olive oil + lemon for chicken of fish; sesamcoating provides crispy crust.
Labneh (Greek yoghurt drained) sprinkle with za'atar + olive oil; sesam vermelden as allergen.
over hummus, soups of roasted vegetables as finishing after preparation.
Za'atar: 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: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried za'atar blend available year-round. Fresh Origanum syriacum plant in season April–October in the Middle East.
Za'atar: 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.
Frequently asked questions about Za'atar
Does za'atar always contain sesame?
Yes, sesame is a standard component in all regional za'atar varieties. It is therefore a sesame-containing product (EU-14). Always declare on the menu and allergen information, even if za'atar is used only as a garnish or topping.
What is the difference between the za'atar plant and the za'atar blend?
The za'atar plant (Origanum syriacum, wild Syrian oregano) is the herb used as the base. The za'atar blend is the commercial product: dried oregano/thyme + sumac + sesame seeds + salt. In the Levant, za'atar refers to both.
How do I make man'ouche?
Man'ouche base: mix 3 tbsp za'atar + 4 tbsp olive oil into a paste. Spread on flatbread or pizza dough. Bake at 230°C (446°F) for 5–7 minutes. Serve warm with tomato, cucumber and labneh. Do not heat the za'atar blend before baking.
At what temperature should you store Za'atar?
Store Za'atar at 15-20°C dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Za'atar professionally?
The primary professional technique for Za'atar is Man'ouche at 230°C for 5-7 min. Always verify core temperature with a calibrated probe thermometer.
Does Za'atar contain allergens?
Za'atar 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.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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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
