What Is Za'atar, and How to Snack on It

You were at a friend's for a mezze spread, you tore off a piece of warm bread, dragged it through olive oil, and then through a rust-colored, herby blend you could not name, and you have been thinking about it ever since. It was earthy, a little tangy, nutty from the sesame, and completely different from anything in your spice drawer.

That blend is za'atar, and here is the direct answer. Za'atar is a Middle Eastern herb and spice blend built around dried wild thyme and oregano, tangy sumac, toasted sesame seeds, and salt, and it is both the name of the blend and the name of the wild herb at its heart. It tastes savory, herbal, nutty, and bright all at once, and it is one of the easiest ways to make a snack taste like it came from somewhere. Here is what goes into it, why it tastes the way it does, and the simple ways to actually snack on it.

What za'atar is

Za'atar is one of the oldest flavor traditions in the world, and the word carries a double meaning. It names a family of wild herbs in the thyme and oregano family that grow across the Eastern Mediterranean and the Levant, and it names the blend those herbs anchor. Every family and region has its own version, which is part of the charm, since no two za'atar blends taste exactly alike.

At its core, the blend brings together a few things that each do a job. There are the dried green herbs, thyme and oregano and sometimes marjoram, for the earthy, savory backbone. There is sumac, a deep red, lemony spice made from dried and ground berries, for the tang. There are toasted sesame seeds for nuttiness and body. And there is salt to tie it together. Some blends add cumin or coriander, and the balance shifts from cook to cook.

Why it tastes the way it does

The magic of za'atar is that it hits several notes at once, which is why it is so satisfying and so hard to stop eating. The herbs give it that woodsy, savory depth. The sumac brings a clean sourness that works like a squeeze of lemon, which is what makes the whole thing taste bright instead of dusty. The toasted sesame rounds it out with warmth and a gentle richness. Savory, tangy, nutty, and herbal, all in one spoonful.

That balance is exactly why it belongs on an adult palate. It is not one loud note, it is a conversation, and it rewards someone who actually tastes what they eat.

How za'atar is used around the world

Za'atar earns its keep on tables from Beirut to Brooklyn. The classic is za'atar and olive oil, mixed into a loose paste and spread on flatbread before baking, which is manoushe, the breakfast so many people across the Levant grew up on. It gets stirred into olive oil for dipping, showered over labneh and hummus, tossed with roasted vegetables and chickpeas, sprinkled on eggs, and rubbed onto fish and chicken before roasting. Anywhere you want savory, herby brightness, za'atar shows up.

It travels far beyond the region now, because once a cook meets it, it becomes a habit. That is the story of a lot of great global flavors, which do not stay put.

How to actually snack on it

Here is the fun part, because you do not need to be a cook to enjoy za'atar.

The three-minute version is olive oil, za'atar, and good bread, torn and dragged and eaten standing up in the kitchen. For a slightly bigger moment, spread labneh or thick yogurt on a plate, drizzle olive oil, and rain za'atar over the top, then scoop it with anything crunchy. Toss it with warm roasted chickpeas for a snack that hits salty, herby, and crisp at once. Sprinkle it over popcorn or avocado toast when you want an ordinary snack to taste like more.

And when you want that flavor without the assembly, it is the whole idea behind our Mezze savory trail mix clusters, which are built on pistachios and za'atar. It is the mezze table, the warm bread, and the herby brightness, gathered into a cluster you can eat with one hand at your desk. Appetizer-board inspired, globally inspired, and made for the way you actually snack.

FAQ

What does za'atar taste like?
Savory, herbal, nutty, and tangy all at once. The dried thyme and oregano bring earthiness, the sumac adds a lemony brightness, and the toasted sesame rounds it out.

Is za'atar healthy?
It is a blend of herbs, spices, sesame seeds, and salt, so it adds a lot of flavor for very little else, which makes it an easy way to make simple, whole foods taste exciting. As with anything, the salt is worth a glance if you are watching it.

How do you use za'atar for snacking?
Mix it with olive oil for dipping, sprinkle it over labneh, hummus, popcorn, or avocado toast, toss it with roasted chickpeas, or reach for a bag of clusters built on pistachios and za'atar when you want the flavor with none of the prep.

Once za'atar is in your life, it tends to stay, and we think snacking should taste like somewhere worth going. Here is the mezze table in a bag, pistachios and za'atar, built on roasted chickpeas.

From our board to yours, Amy.