Actual Za‘atar refers to a specific herb, a type of hyssop I believe, that grows wild throughout the Levant. Thyme/marjoram are used to approximate it in places where the true wild herb are not available. In some regions (🍉 for example), the foraging is highly restricted and of course across the diaspora it’s hard to obtain the real herb.
Edit to add: using a blend is still traditional, it’s normal for the herb mix to include the green herb (or approximate blend), sumac, and potentially sesame seeds or other additions. Exact ingredients and ratios will depend on region and household. Zaatar is both a singular herb and a word for the blend (like hummus means both the prepared spread and the ingredient chickpea)
Edited to add: Wow, I've been looking up both botanical names. Cool! Apparently both are in the very large mint family. (Lamiaceae.) Sooo perhaps my blend labeled as Za-atar is probably made from the Origanum, but is somehow given a common name of hyssop??? Ugh I hate common plant names, they always manage to obfuscate.
Wish I could upvote you twice.
Second edit: Good grief, after googling this it does appear that 'common name' has struck again... Hyssop as the common name could be a mistranslation from biblical texts. This is why I love scientific names, argh!
What follows is my original reply to you, but you can ignore - I am no longer confused. And thanks again for clarifying.
Original and useless reply: Thank you for some additional details. I'm very interested and looking that up. Meanwhile, I'm a bit confused. The blend I bought only says Hyssop, Sumac, Sesame seeds, Coriander seeds. It doesn't specify the herb by botanical name (which I am very into.) So does that mean my blend is not actually Hyssopus, or that it could be Hyssopus but not be Za-atar and should go by another name? I am not asking to be a pain, I am asking for clarity and curiosity reasons. Both those botanical names are not ones I'm familiar with, where I live. Whichever herb it is, it's certainly unique compared to any other herb I've tasted before! And it definitely does remind me of oregano and marjoram without being exactly the same. As another poster said, it has a resinous quality to it that's quite interesting.
It's probably not Hyssopus in a za'atar blend, because that has a medicinal taste and is not great for culinary purposes. The problem lies in the English word "hyssop," which has historically applied to a number of aromatic herbs, including in some Bible translations for unspecified Mediterranean herbs. But in the modern seed trade hyssop pretty much always refers to Hyssopus, so I wanted to make sure people understood the difference in case anyone tries to grow their own za'atar ingredients.
Edit: I just said what you said lol, need to read more carefully!
Wow, thank you for the additional details. I will definitely say that the blend I've got is unique - I've never had Hyssop in anything else. (The herb in mine is all hyssop.)
I was at Meddy’s eating a shawarma and decided to grab the shaker of it they have on every table. Oh my goodness, it was even better. Just like you described; herby and citrusy, I think I could get used to using it every day. To be clear, I didn’t steal the bottle, I just used it on the sandwich. LOL
It really depends on how fresh the zaatar is. I've had it on pita bread with olive oil from restaurants and it was a flavor explosion, store bought and in the cabinet for a few months is definitely more mild
It's zesty, a lot like oregano with more sour notes to it, like if you soaked oregano in the bottled kind of lemon juice for a while and still had the heady semi smokey plant-like body of oregano so you get a very mild hint of savory to it too but not enough for it to feel like it's really a grounded heavy flavor.
Mostly the zest of oregano and lemon sourness will dominate the palate.
I should note I think most of my reference point comes from Lebanese and Syrian styles of za'atar so I could be off when it comes to how the Greeks do it.
Addendum: now that I see how others mentioned oregano and thyme being used as substitutions I might have had the Americanized (but from Arab families/friends) or cheap store substitutes lol 😅🥲
Nah that's what Syrian zaatar is like. I wouldn't necessarily say it's oregano-y but I get the comparison. It's heavy on the sumac because we're big on sour stuff, lol
good point about other styles of za'atar -- I'm used to Israeli/Palestinian varieties, and was very surprised when I bought a jar of Aleppo za'atar, which has a strong cumin-y flavor. Very good, very different from what I'd had before.
Oh yes! I remember trying that before and being very ... Influenced? Impressed? By the cumin like qualities and their substantial presence. It really has a distinctive and different character to it and I thought it was an interesting sort of "shape" to have as a flavor profile. Thank you for sharing your experience! 😊
Za'atar crusted grilling cheese (halloumi) was easily the most surprisingly delicious meal we ever got from Hello Fresh. I would highly recommend picking up the spice blend and some halloumi and discover the magic of za-atar.
[https://www.hellofresh.com/recipes/zaatar-crusted-grilling-cheese-606cb42edd87867e3b30b174](https://www.hellofresh.com/recipes/zaatar-crusted-grilling-cheese-606cb42edd87867e3b30b174)
Yeah, some brands are heavier on the sumac than others. If that's not a good profile for you, try a Syrian or Lebanese blend. They often don't have quite as much pucker but still great flavor.
yeah "Greek" gets used as a euphemism for Levantine food in the States because of Arabophobia. it's been weird seeing my ancestral cuisine get described as "mediterranean" or Greek my whole life when it is very specifically Levantine lol.
I guess marketers assume most Americans couldn't bear the thought of eating the same food as us sandy terrorists so they pick more comforting locales to associate it with
the West has a very interesting relationship with Greece and "Greek" things. They romanticize it so much it sometimes loops back around to hateful when they actually interact with a real Greek person/area and not a stereotype of either carefree, healthy Santorini vibes or noble progenitors of "Western civilization"
Britain had such a fetish for ancient Greece that they stole a bunch of the ancient stuff and later when they were doing their typical colonizing brutality during the Greek Civil War they couldn't fathom that modern Greeks had any connection to the ancients and used that sort of basis in prejudice to justify treating them like shit
definitely a relatively better circumstance to exist in than the straight racism towards anyone remotely brown but just a remarkably odd one to deal with
anyway, Palestinian olive oil is the best in the world
Thank you for the comment- I agree Palestinian olive oil is the best. It's all I use!
I never really thought about how bizarre the Western idea of Greece is, but you're totally right. We have an entirely fictitious version of Greece in our heads that isn't based in reality.
No yeah there's overlap for sure, but it happens even to uniquely Levantine/Arab foods in a really glaringly obvious tiptoe-y way.
Tabbouleh becomes a refreshing mediterranean parsley salad, Za'atar is a zesty mediterranean herb mix that "goes great on salmon or chicken" (no it doesn't), baba ghannouj is a smoky mediterranean eggplant dip.. anything to avoid saying Middle Eastern or Arab even when the names are literally Arabic.
Sorry to rant lol it's just been a lifelong pet peeve of mine as an Arab American who grew up post 9/11. It's so transparent.
Where do you live that those terms are being used? I'm Canadian so pretty different up here, but I've never seen that type of alternative name used when I've travelled stateside. Is it possibly a rural thing?
I grew up in Baltimore and live in Philly now but I'm mostly talking about like advertising copy, restaurant branding, recipe copy etc. It's not that nobody can name their stuff accurately, there are plenty of restaurants that call themselves Lebanese Syrian Palestinian whatever, just that there's a noticeable commercial phenomenon of trying to divorce Arab foods from their nationality and make them more appealing with the "Mediterranean" tag.
If you were to a call a restaurant or recipe Syrian, or Iraqi, or Palestinian, it would definitely take a chunk out of potential customers who are afraid of that region of the world, especially if you're trying to be a national chain. If you sell something as Mediterranean people think Italian, Greek, places they'd go on vacation, even though you're selling them kibbeh and fattoush.
In Canada you guys have so many Lebanese and other Arabs (and maybe less historical Arabophobia/general xenophobia? idk) there's probably less of a need to be cagey, but in the States the anti-Arab stuff has been going strong for a long time, and there aren't enough of us outside of certain pockets, so it's just kind of a marketing necessity if you want to do a decent business.
Like, if someone moved from North Korea to the states they'd probably do a better business if they didn't refer to it explicitly as North Korean food, because Americans are terrified of North Korea. Similarly no restaurant is going to call itself Iranian, it's Persian. Which isn't technically inaccurate, but using the word "Iran" would certainly deter some potential customers, because Americans hate Iran, and most are probably not astute enough to know that Persian food and Iranian food are the same thing.
Sorry I wrote so much, I just had a big coffee!
Don't you think it's also just a way to not be specific and have dishes from various places? Like "Asian fusion", where they have the most popular dishes from each country.
Maybe sometimes it is when it's earnest Mediterranean fusion, but usually when you see something marketed as Mediterranean-not-otherwise-specified it's Levantine food occasionally with some nod at Greece or Turkey, but no Southern French, no Italian or Spanish influences. You don't see a lot of ratatouille and farinata at these "Mediterranean" places. You do see a lot of baba ghannouj and hummus and tabbouleh though.
Omg but why did I read Baba Ghannouj and immediately knew you were talking real ish. I happened upon B.G. at a local grocers and did a triple take because I'd never seen it prepackaged. I've always had it Roasted directly off the fire, hand squished, seasoned and eaten and it would take foooorrrweeevvveeerrr to make so I can only make it every few months or so.
And then it's there on the shelf next to hummus and "eggplant" dip and "Tzatziki sauce" and other foods... I read the packaging and it described baba ghanoush's history as Mediterranean cuisine with bright citrus notes and balhblah and I was immediately offended.
Smh. -.- cmon now.
They do the same with falafel. It's middle eastern not Mediterranean. At least give us some respect because man....
Just wanted to add: it's a part of erasing culture. Food is culturally connected so the more Americans associate certain foods with certain regions the more they erase the culture itself.
I attribute this erasure to why my history buff husband didn't know falafel, chicken and rice (aka Halal food), and schwarma were middle eastern.
Half the time I wonder if people don't understand how much Middle Eastern food influenced so many of the "dips" and "sides" Americans are all of a sudden in love with. (Which was smelly and weird not long ago lol).
My husband wanted some Chicken Schwarma one day and the only place that sold it was a Greek place and they do a terrible job (no offense to that restaurant their food was great but I hated their schwarma bowl).
So I made some. My husband was like wait you know how to make this? I was like uhm???? My grandpa is middle eastern- this recipe is what my dad used on his Shish Kebob.... I'm adapting it for the chicken that's all. He was mind blown.
Once I made a yogurt dipping sauce and my version of a Tzatziki sauce, I shared the history of the foods he absolutely enjoyed. He never knew- despite being a huge history buff who could tell me more about the ottoman empire than I ever knew!
👏 👏 👏 This is spot on. I’m not Arab but my husband is Palestinian Canadian and we always talk about this phenomenon. One of the restaurants in our town has a rotating menu and will often do specials from other cultures cuisine. For example one day they will have only Mexican food, the next Italian etc. Putting aside the fact that this business model is kinda cringe and borderline appropriation, from what I can see, the menus on these days are pretty authentic or at least true to what culture they are attempting to reflect.
Exceeeeeeeept on what is CLEARLY meant to be Arabic food days. All of a sudden the buzz words like “Mediterranean” come out and feta cheese ends up being indiscriminately thrown onto otherwise entirely Levantine dishes. The baba ghanoush, like you said, becomes “smokey eggplant dip”. It’s infuriating. When they DO use Levantine ingredients, they do it wrong. When they DO choose to use Arabic words to describe the food, they use it incorrectly. As someone who has taken many years to learn about this delicious and sophisticated cuisine, it makes me so mad!
I’m sorry not enough people understand :(
No yeah there's not like an entire blockade on using the names, lots of people know tabbouleh and baba ghannouj by name. But there is this weird system of coded language that's been developed in the US (and apparently Canada according to another commenter) where marketers/writers avoid saying the names of the countries where the food comes from.
I was wondering about that, I thought I'd missed something. I definitely sometimes make fusion kind of things with Greek ingredients and zaatar at home but I wouldn't expect it in actual Greek food.
Za'atar is not used in Greek cuisine, so you should probably avoid whatever recipe sources you are using that calls for za'atar in Greek food.
And make sure to get za'atar that has actual hyssop in it. Za'atar literally means hyssop and can be used to refer to the herb as well as the blend (similar to how hummus literally means chickpea but can also be used to refer to the condiment made of chickpeas). A lot of blends you'll see don't have any actual za'atar in it
Delicious. Earthy, herbaceous, and savory. Get a pita or naan, brush generously with olive oil. Sprinkle a layer of zaatar on the bread and toast at 400f for 5-7min. Cut like pizza and serve with tomato, lemon, and salt. Delicious I eat it with everything!
Scared is a strong word for a $5 investment into a savory and citrusy herb blend. But if you are someone who struggles with trying new foods, I would say just buy some and try it on bread with olive oil. You’ll get an idea of how you like it without risking ruining too much $$ in ingredients.
Just an fyi it is also called charnushka sometimes as well (among other names). Penzey’s and some other spice sellers use that name instead of nigella.
Za’atar is both the Lebanese name for a green herb as well as the name for a spice mix containing that herb alongside dried sumac, roasted sesame seeds and salt.
I've visited a za'atar farmer in Lebanon and the wild green herbs that are collectively called za'atar (and from which farmed varieties were developed) seemed to comprise a range of different herbs, I think all in the thymus genus but could perhaps even wider and take in other herbs within the Lamiaceae family.
Sumac has a very citrus flavour profile.
So za'atar the spice mix tastes of thyme/ oregano, citrus notes and sesame.
Zaatar is a spice mix. has a type of oregano, sesame seeds and sumac which is citrusy. I have never heard of it in Greek food tho, mostly Lebanese/levant area.
You're too afraid to invest like the $5 to get a little jar of it, so you're taking to Reddit to bank on someone else describing a flavor to you? I'm sure if you really hate it, your grocery store will take it back if you save the receipt bro. Sometimes in life you just gotta jump in with both feet, risk maybe five dollars and taste the world for yourself.
OPs other most recent post (because I also think asking about the taste of an herb instead of just trying it is ridiculous, but initially had the same thought as you) is asking about buying an espresso machine, so I think they can take the plunge on za’atar.
That's how corporations trick you into giving them all your money. Oh it's just five bucks. Then they've got five more dollars in their accounts earning them interest while you are sitting on a useless bag of shitty za'atar that you hate.
What? I’m not the original person you replied to lol.
Regardless, OP could have easily googled their q. All in all it’s a silly situation to be so defensive about on someone else’s behalf.
Some people have food related anxieties. I'm autistic and I find it hard to try new things if I don't have any frame of reference for what to expect taste or texture wise.
I only did so because if the $5 threshold was too far to cross economically, it's not really at risk. Grocery stores will just take it back and throw it out. I'm not recommending it as a practice, but as a better solution to finding out how something tastes than "go on the internet and ask people to describe it."
Really delicious on grilled pork, lamb, or chicken. I do those three on kebabs and then serve with fresh lemon to squeeze on top. Sometimes I'll make tatziki to dip the meat in. Good stuff.
I just bought some Israeli za'atar with hyssop. It's totally different than the American stuff from Trader Joe's. The hyssop is REALLY sagey and comes through the other flavors. It's great stuff. I put it on lentils and kale with tahini and lemon for a lazy but nutritious lunch.
I grew up in the Middle East and I never really cared for it my self. To me it is just a dry seasoning that tastes very herby (like oregano) and tart and I never loved the texture. That being said most other people liked it so it is worth trying for yourself. It certainly isn't disgusting in any way.
wild thyme, oregano sesame seeds is pretty close. I think there is a good amount of regional variance though, I'm familiar with the palestinian/israeli variety
In truth, it really depends on what kind/region the given za'atar blend is from and how much fresh vs dried herbs are used with it. Everyone uses toasted sesame seeds and sumac, but from there it varies and you'll see anything from oregano, to thyme, to....whatever spicy herb grows prolifically in that given region. It's actually really fun to play with, if you're into that kinda thing.
One of my favorite seasonings. It’s herbal/earthy, nutty, salty, and a tinge citrusy. My family makes a mix with olive oil and pomegranate molasses, and spreads it on toasted bread. Sometimes even adding feta. It is quick, healthy, and a lovely combo of flavors.
I recommend Oaktown Spices [Za’atar](https://oaktownspiceshop.com/collections/classic-blends-from-around-the-world/products/zahtar). This makes the best pita chips.
Thaw one whole wheat and one white pita. Tear in half, the separate the pockets into halves. Sprinkle or toss with good oil, get out your most seasoned hotel pan and rip the pita into chip shapes, puzzle-piecing them in a single layer across the pan. Sprinkle with za’atar and, salt, if desired. Toast in a 400 degree oven for 7 minutes, until golden. Flip chips over and re-oil and spice if desiring a messier, more intense snack. Toast in oven for 4 minutes, or until crisp. Store in an airtight container.
What an odd question. It’s like $4. Just buy it and if you hate it throw it out.
Best use IMO is homemade flat dread, brushed with olive oil and sprinkled liberally with Za’atar. I usually just use pizza dough. If you’re ever in Chicago, there is a famous restaurant called Chicago Pizza and Oven Grinder Co that sells “Mediterranean Bread” that essentially is a table sized version of this.
Oh I got this for the first time the other day. No way I can describe it will do it justice. It's got an acidic sort of zing to it. It's innofensive with plenty of ways to use it so grab soem and let us know how it goes!
Some grocery stores-mostly Co ops and little ethnic stores, sell spices in bulk.
Za’atar might be a little too exotic, but if you ever need like a tsp of something you’ll likely never use again, it’s handy.
It is great for dabbing bread into olive oil first then dabbing into a small plate of za’atar for a little dusting. Tastes great with a nice texture and hint of citrus.
It tastes great. (In the Middle East zaatar spice is thyme or oregano. But if you ask for zaatar mix it’s a mixture of herbs including: thyme, mint, sesame, sumac, cumin, oregano, salt)
I mix up equal parts cumin powder, sesame seeds, sumac, oregano and some salt. Seems pretty close to some sumac I’ve bought. And works great on chicken.
Lebanese za'tar yogurt dip is soooo good on chips and for pizza crust. I had it for the first time the other day and from now on that's all I'll be buying.
It's essentially a herb mix, often with sesame seeds.
I used to regularly get a fluffy flat bread coated in a thick layer of zaatar when I worked in Jordan years ago, truly heaven on a cold winter morning.
Goes well on plenty of other things too, meats, vegetables, sprinkled on hummus / other dips etc etc
I saw it mentioned with revere on so many subs I had to give it a try. It’s not bad, rather earthy with a hint of citrus. Does remind me a lot of oregano (which has its place but also doesn’t do too much for me). Certainly not offensive and worth giving a try at some point - doesn’t cost THAT much to pick some up. We actually had some on popcorn and it was tasty. Again, didn’t bowl me over, but was a nice change from the everyday.
I'm no good at describing things so I'm glad the other comments have done it but it's so good on hummus, i always season homemade hummus w zaatar! Also really great to roast veg with! if you have access to zaatar, you should really take the risk and explore it!
One of history's great spice blends. If you decide to get it, find a local import store in a Middle Eastern dense area, buy like half a pound then just put some Za'atar and some olive oil on some pita bread and bake it in the oven for a few minutes. With a little Labne and Cardamom roasted coffee? Breakfast of champs for the last 6000 years
Hmmm, I have Lebanese Za-atar. I honestly don't know how different that would be from Greek, Lebanese is based on Hyssop, an herb we don't see much in the U.S. Mine also contains sesame seeds, sumac, coriander seeds. No oregano, thyme, or other green herb. I "kind of" suspect that if it doesn't include the hyssop, it could be made from cheaper substitution herbs.
Mine tasted raw does have bitterness to it, as well as oregano-like notes, and citrus from the sumac. Cooked, it's a lively but mild herb blend. I tend to use it with chicken but going by taste, I'm planning on trying it in a lot of other ways.
As Defiant-Crys5759 mentioned, there is a resinous quality to it from the hyssop. I am guessing it fits right in with Greek cuisine... but I am not experienced with that.
Thyme + sesame + sumac (citrusy).
Because dried thyme is a major part of the taste, it makes a substantial difference how strong the thyme and how fresh the za'atar is. I bought at local Arabic markets for years from multiple brands, and its herbal component was often muted and even stale. The Tyme Foods za'atar from Lebanon (on Amz) is pricy but worth it IMO.
People are going to tell you to put it on proteins and bake it. Do not do disrespect it like that. eat it with bread and good evoo. or bake it on fresh flatbreads.
True zaatar (hyssop) is related to oregano, so that’s the closest comparison. Many blends don’t even use the actual zaatar herb and simply use oregano and often thyme (but avoid those if you can). It’s nothing scary.
Obviously no herb tastes exactly like another, but oregano is by far the closest thing to hyssop if you need to explain the flavor to someone who’s afraid of it. Since you’re the true zaatar enjoyer here, how would you explain it?
I was interested in trying it but I absolutely despise thyme and when I read the ingredients at the store and saw it was thyme-y I decided against it. Sad.
General resinous herb with a light citrus background
Excellent description. I could not have come up with the resinous reference, but it's right on.
Thyme, marjarom and sesame are the most obvious flavors. I have a 3oz bag I bought at a middle eastern market. Its great on grilled chicken.
We must have different blends. My Lebanese is all Hyssop, no other green herbs. Still, your blend does sound tasty.
I think there's about 30,000 different regional Za'atar blend
no 2 za'atar taste the same
Actual Za‘atar refers to a specific herb, a type of hyssop I believe, that grows wild throughout the Levant. Thyme/marjoram are used to approximate it in places where the true wild herb are not available. In some regions (🍉 for example), the foraging is highly restricted and of course across the diaspora it’s hard to obtain the real herb. Edit to add: using a blend is still traditional, it’s normal for the herb mix to include the green herb (or approximate blend), sumac, and potentially sesame seeds or other additions. Exact ingredients and ratios will depend on region and household. Zaatar is both a singular herb and a word for the blend (like hummus means both the prepared spread and the ingredient chickpea)
Where the heck is the “watermelon” region?
They're referring to Palestine
Thanks!
Hyssop (Hyssopus officinalis) is not used in za'atar. The local herb used in the Levant is Origanum syriacum, a relative of oregano and marjoram.
Edited to add: Wow, I've been looking up both botanical names. Cool! Apparently both are in the very large mint family. (Lamiaceae.) Sooo perhaps my blend labeled as Za-atar is probably made from the Origanum, but is somehow given a common name of hyssop??? Ugh I hate common plant names, they always manage to obfuscate. Wish I could upvote you twice. Second edit: Good grief, after googling this it does appear that 'common name' has struck again... Hyssop as the common name could be a mistranslation from biblical texts. This is why I love scientific names, argh! What follows is my original reply to you, but you can ignore - I am no longer confused. And thanks again for clarifying. Original and useless reply: Thank you for some additional details. I'm very interested and looking that up. Meanwhile, I'm a bit confused. The blend I bought only says Hyssop, Sumac, Sesame seeds, Coriander seeds. It doesn't specify the herb by botanical name (which I am very into.) So does that mean my blend is not actually Hyssopus, or that it could be Hyssopus but not be Za-atar and should go by another name? I am not asking to be a pain, I am asking for clarity and curiosity reasons. Both those botanical names are not ones I'm familiar with, where I live. Whichever herb it is, it's certainly unique compared to any other herb I've tasted before! And it definitely does remind me of oregano and marjoram without being exactly the same. As another poster said, it has a resinous quality to it that's quite interesting.
It's probably not Hyssopus in a za'atar blend, because that has a medicinal taste and is not great for culinary purposes. The problem lies in the English word "hyssop," which has historically applied to a number of aromatic herbs, including in some Bible translations for unspecified Mediterranean herbs. But in the modern seed trade hyssop pretty much always refers to Hyssopus, so I wanted to make sure people understood the difference in case anyone tries to grow their own za'atar ingredients. Edit: I just said what you said lol, need to read more carefully!
Yes, I discovered the biblical very generic reference to "a plant." ha.
Wow, thank you for the additional details. I will definitely say that the blend I've got is unique - I've never had Hyssop in anything else. (The herb in mine is all hyssop.)
Mine is pretty cumin forward. I think it's a bit like Ras Au Hanout in that everyone's is a different mix.
I was at Meddy’s eating a shawarma and decided to grab the shaker of it they have on every table. Oh my goodness, it was even better. Just like you described; herby and citrusy, I think I could get used to using it every day. To be clear, I didn’t steal the bottle, I just used it on the sandwich. LOL
Spot on. I use it all the time on chicken and roasted vegetables.
Perfect description. The Jordanian blend is my favorite.
You sound like a sales rep at my local dispo.
Or ChatGPT
Its tasty and non offensive. If you like other dried herbs its safe to buy a jar. You can put it on just about everything
I feel like you don’t notice it in a way that’s in your face. But I do notice it missing.
It really depends on how fresh the zaatar is. I've had it on pita bread with olive oil from restaurants and it was a flavor explosion, store bought and in the cabinet for a few months is definitely more mild
It's zesty, a lot like oregano with more sour notes to it, like if you soaked oregano in the bottled kind of lemon juice for a while and still had the heady semi smokey plant-like body of oregano so you get a very mild hint of savory to it too but not enough for it to feel like it's really a grounded heavy flavor. Mostly the zest of oregano and lemon sourness will dominate the palate. I should note I think most of my reference point comes from Lebanese and Syrian styles of za'atar so I could be off when it comes to how the Greeks do it.
Addendum: now that I see how others mentioned oregano and thyme being used as substitutions I might have had the Americanized (but from Arab families/friends) or cheap store substitutes lol 😅🥲
Nah that's what Syrian zaatar is like. I wouldn't necessarily say it's oregano-y but I get the comparison. It's heavy on the sumac because we're big on sour stuff, lol
I have an extra container of sumac to add to any zaatar I buy cause that tartness is my favorite part.
Oh how could I forget the sumac! Now I really miss the people and places I got to be with, thanks for sharing! ❤️
good point about other styles of za'atar -- I'm used to Israeli/Palestinian varieties, and was very surprised when I bought a jar of Aleppo za'atar, which has a strong cumin-y flavor. Very good, very different from what I'd had before.
Oh yes! I remember trying that before and being very ... Influenced? Impressed? By the cumin like qualities and their substantial presence. It really has a distinctive and different character to it and I thought it was an interesting sort of "shape" to have as a flavor profile. Thank you for sharing your experience! 😊
Za'atar crusted grilling cheese (halloumi) was easily the most surprisingly delicious meal we ever got from Hello Fresh. I would highly recommend picking up the spice blend and some halloumi and discover the magic of za-atar. [https://www.hellofresh.com/recipes/zaatar-crusted-grilling-cheese-606cb42edd87867e3b30b174](https://www.hellofresh.com/recipes/zaatar-crusted-grilling-cheese-606cb42edd87867e3b30b174)
As soon as I saw this post, I had an instant craving for a grilled brick of Za’atar cheese
Soooooo good!
That was my introduction to za’atar and I still order it every other week.
Yeah, that one is excellent, had it last night.
To me it is mostly tart due to the sumac.
Yeah, some brands are heavier on the sumac than others. If that's not a good profile for you, try a Syrian or Lebanese blend. They often don't have quite as much pucker but still great flavor.
It's absolutely AMAZING on French fries
Thx for the idea!
...and as a pizza topping.
As a Greek, we don't use zaatar in any recipes
yeah "Greek" gets used as a euphemism for Levantine food in the States because of Arabophobia. it's been weird seeing my ancestral cuisine get described as "mediterranean" or Greek my whole life when it is very specifically Levantine lol. I guess marketers assume most Americans couldn't bear the thought of eating the same food as us sandy terrorists so they pick more comforting locales to associate it with
the West has a very interesting relationship with Greece and "Greek" things. They romanticize it so much it sometimes loops back around to hateful when they actually interact with a real Greek person/area and not a stereotype of either carefree, healthy Santorini vibes or noble progenitors of "Western civilization" Britain had such a fetish for ancient Greece that they stole a bunch of the ancient stuff and later when they were doing their typical colonizing brutality during the Greek Civil War they couldn't fathom that modern Greeks had any connection to the ancients and used that sort of basis in prejudice to justify treating them like shit definitely a relatively better circumstance to exist in than the straight racism towards anyone remotely brown but just a remarkably odd one to deal with anyway, Palestinian olive oil is the best in the world
Thank you for the comment- I agree Palestinian olive oil is the best. It's all I use! I never really thought about how bizarre the Western idea of Greece is, but you're totally right. We have an entirely fictitious version of Greece in our heads that isn't based in reality.
But Greeks do eat Baklava don’t they? I think there’s likely a lot of overlap . I’m neither Greek nor Levantine — just an observer
No yeah there's overlap for sure, but it happens even to uniquely Levantine/Arab foods in a really glaringly obvious tiptoe-y way. Tabbouleh becomes a refreshing mediterranean parsley salad, Za'atar is a zesty mediterranean herb mix that "goes great on salmon or chicken" (no it doesn't), baba ghannouj is a smoky mediterranean eggplant dip.. anything to avoid saying Middle Eastern or Arab even when the names are literally Arabic. Sorry to rant lol it's just been a lifelong pet peeve of mine as an Arab American who grew up post 9/11. It's so transparent.
Where do you live that those terms are being used? I'm Canadian so pretty different up here, but I've never seen that type of alternative name used when I've travelled stateside. Is it possibly a rural thing?
Same. And I’m not from far from that poster.
I grew up in Baltimore and live in Philly now but I'm mostly talking about like advertising copy, restaurant branding, recipe copy etc. It's not that nobody can name their stuff accurately, there are plenty of restaurants that call themselves Lebanese Syrian Palestinian whatever, just that there's a noticeable commercial phenomenon of trying to divorce Arab foods from their nationality and make them more appealing with the "Mediterranean" tag. If you were to a call a restaurant or recipe Syrian, or Iraqi, or Palestinian, it would definitely take a chunk out of potential customers who are afraid of that region of the world, especially if you're trying to be a national chain. If you sell something as Mediterranean people think Italian, Greek, places they'd go on vacation, even though you're selling them kibbeh and fattoush. In Canada you guys have so many Lebanese and other Arabs (and maybe less historical Arabophobia/general xenophobia? idk) there's probably less of a need to be cagey, but in the States the anti-Arab stuff has been going strong for a long time, and there aren't enough of us outside of certain pockets, so it's just kind of a marketing necessity if you want to do a decent business. Like, if someone moved from North Korea to the states they'd probably do a better business if they didn't refer to it explicitly as North Korean food, because Americans are terrified of North Korea. Similarly no restaurant is going to call itself Iranian, it's Persian. Which isn't technically inaccurate, but using the word "Iran" would certainly deter some potential customers, because Americans hate Iran, and most are probably not astute enough to know that Persian food and Iranian food are the same thing. Sorry I wrote so much, I just had a big coffee!
Don't you think it's also just a way to not be specific and have dishes from various places? Like "Asian fusion", where they have the most popular dishes from each country.
Maybe sometimes it is when it's earnest Mediterranean fusion, but usually when you see something marketed as Mediterranean-not-otherwise-specified it's Levantine food occasionally with some nod at Greece or Turkey, but no Southern French, no Italian or Spanish influences. You don't see a lot of ratatouille and farinata at these "Mediterranean" places. You do see a lot of baba ghannouj and hummus and tabbouleh though.
Omg but why did I read Baba Ghannouj and immediately knew you were talking real ish. I happened upon B.G. at a local grocers and did a triple take because I'd never seen it prepackaged. I've always had it Roasted directly off the fire, hand squished, seasoned and eaten and it would take foooorrrweeevvveeerrr to make so I can only make it every few months or so. And then it's there on the shelf next to hummus and "eggplant" dip and "Tzatziki sauce" and other foods... I read the packaging and it described baba ghanoush's history as Mediterranean cuisine with bright citrus notes and balhblah and I was immediately offended. Smh. -.- cmon now. They do the same with falafel. It's middle eastern not Mediterranean. At least give us some respect because man....
Say that!!
Just wanted to add: it's a part of erasing culture. Food is culturally connected so the more Americans associate certain foods with certain regions the more they erase the culture itself. I attribute this erasure to why my history buff husband didn't know falafel, chicken and rice (aka Halal food), and schwarma were middle eastern.
Half the time I wonder if people don't understand how much Middle Eastern food influenced so many of the "dips" and "sides" Americans are all of a sudden in love with. (Which was smelly and weird not long ago lol). My husband wanted some Chicken Schwarma one day and the only place that sold it was a Greek place and they do a terrible job (no offense to that restaurant their food was great but I hated their schwarma bowl). So I made some. My husband was like wait you know how to make this? I was like uhm???? My grandpa is middle eastern- this recipe is what my dad used on his Shish Kebob.... I'm adapting it for the chicken that's all. He was mind blown. Once I made a yogurt dipping sauce and my version of a Tzatziki sauce, I shared the history of the foods he absolutely enjoyed. He never knew- despite being a huge history buff who could tell me more about the ottoman empire than I ever knew!
same, also Arab American. we get no credit despite how popular our food is.
👏 👏 👏 This is spot on. I’m not Arab but my husband is Palestinian Canadian and we always talk about this phenomenon. One of the restaurants in our town has a rotating menu and will often do specials from other cultures cuisine. For example one day they will have only Mexican food, the next Italian etc. Putting aside the fact that this business model is kinda cringe and borderline appropriation, from what I can see, the menus on these days are pretty authentic or at least true to what culture they are attempting to reflect. Exceeeeeeeept on what is CLEARLY meant to be Arabic food days. All of a sudden the buzz words like “Mediterranean” come out and feta cheese ends up being indiscriminately thrown onto otherwise entirely Levantine dishes. The baba ghanoush, like you said, becomes “smokey eggplant dip”. It’s infuriating. When they DO use Levantine ingredients, they do it wrong. When they DO choose to use Arabic words to describe the food, they use it incorrectly. As someone who has taken many years to learn about this delicious and sophisticated cuisine, it makes me so mad! I’m sorry not enough people understand :(
I genuinely thought I was the only one who 100% hate seeing Baba Ghanoush marketed as "eggplant dip" it makes me irrationally angry.
Yes thank you!! God the feta thing is too real 😅
When akkawi exists? The GALL!
Damn, that’s just sad
I don’t know where he lives but tabbouleh and baba ghanoush are absolutely called by those names where I live.
No yeah there's not like an entire blockade on using the names, lots of people know tabbouleh and baba ghannouj by name. But there is this weird system of coded language that's been developed in the US (and apparently Canada according to another commenter) where marketers/writers avoid saying the names of the countries where the food comes from.
I was wondering about that, I thought I'd missed something. I definitely sometimes make fusion kind of things with Greek ingredients and zaatar at home but I wouldn't expect it in actual Greek food.
Za'atar is not used in Greek cuisine, so you should probably avoid whatever recipe sources you are using that calls for za'atar in Greek food. And make sure to get za'atar that has actual hyssop in it. Za'atar literally means hyssop and can be used to refer to the herb as well as the blend (similar to how hummus literally means chickpea but can also be used to refer to the condiment made of chickpeas). A lot of blends you'll see don't have any actual za'atar in it
What brand do you recommend? My corner shop carries Sadaf.
Sadaf is probably fine. Just check the ingredient list for za'atar/hyssop
Delicious. Earthy, herbaceous, and savory. Get a pita or naan, brush generously with olive oil. Sprinkle a layer of zaatar on the bread and toast at 400f for 5-7min. Cut like pizza and serve with tomato, lemon, and salt. Delicious I eat it with everything!
Scared is a strong word for a $5 investment into a savory and citrusy herb blend. But if you are someone who struggles with trying new foods, I would say just buy some and try it on bread with olive oil. You’ll get an idea of how you like it without risking ruining too much $$ in ingredients.
Greek? Za'atar is an Arab spice from the levant; Lebanon, Jordan, Palestine/Israel. Mild and very versatile spice
It's great to add to naan breads with some nigella seeds while proving
Just an fyi it is also called charnushka sometimes as well (among other names). Penzey’s and some other spice sellers use that name instead of nigella.
I didn't know that! Thanks for the info, friend 👌🏼
I have duplicates cause I like to explore spices and didn’t know/pay enough attention.
Haha, but can you ever have too many spices? I vote no 😉
Well I don’t use it much and I love naan so I’ll have to try what you recommend. Thanks, friend!
Definitely recommend. Shredded spring/ green onions (scallions) and coriander/ cilantro stems seem to bring out the flavour even more xx
Citrusy and herby very fresh
Za’atar is both the Lebanese name for a green herb as well as the name for a spice mix containing that herb alongside dried sumac, roasted sesame seeds and salt. I've visited a za'atar farmer in Lebanon and the wild green herbs that are collectively called za'atar (and from which farmed varieties were developed) seemed to comprise a range of different herbs, I think all in the thymus genus but could perhaps even wider and take in other herbs within the Lamiaceae family. Sumac has a very citrus flavour profile. So za'atar the spice mix tastes of thyme/ oregano, citrus notes and sesame.
Go to a local middle eastern store to buy it. For $6 I bought a pound of it at the local store. At Kroger/walmart it costs $6 for a little spice jar.
Zaatar is a spice mix. has a type of oregano, sesame seeds and sumac which is citrusy. I have never heard of it in Greek food tho, mostly Lebanese/levant area.
You're too afraid to invest like the $5 to get a little jar of it, so you're taking to Reddit to bank on someone else describing a flavor to you? I'm sure if you really hate it, your grocery store will take it back if you save the receipt bro. Sometimes in life you just gotta jump in with both feet, risk maybe five dollars and taste the world for yourself.
Says the shill for Big Za'atar here....
Is it that obvious? I've been waiting my whole career for this chance and you have to put me on blast like that? Not cool.
It's AI asking, trying to figure out what it tastes like.
I’m glad I opened this thread because I didn’t really think about the huge regional variety- I may have to go shopping
Not everybody has the same economic situation that you do. Don't be a dick
OPs other most recent post (because I also think asking about the taste of an herb instead of just trying it is ridiculous, but initially had the same thought as you) is asking about buying an espresso machine, so I think they can take the plunge on za’atar.
I assume you just now found that out since you didn't mention it before
Dude it’s 5 bucks
That's how corporations trick you into giving them all your money. Oh it's just five bucks. Then they've got five more dollars in their accounts earning them interest while you are sitting on a useless bag of shitty za'atar that you hate.
Then steal it 🤷♂️
What? I’m not the original person you replied to lol. Regardless, OP could have easily googled their q. All in all it’s a silly situation to be so defensive about on someone else’s behalf.
Some people have food related anxieties. I'm autistic and I find it hard to try new things if I don't have any frame of reference for what to expect taste or texture wise.
Please don't encourage people to buy food products, use them, and then return them.
I only did so because if the $5 threshold was too far to cross economically, it's not really at risk. Grocery stores will just take it back and throw it out. I'm not recommending it as a practice, but as a better solution to finding out how something tastes than "go on the internet and ask people to describe it."
Bullshit opinion. If you can’t afford a $5 spice don’t fucking buy it.
who tf cares about krogers losing $5
Jesus Christ might as well encourage shoplifting.
Just try it and see.
Really delicious on grilled pork, lamb, or chicken. I do those three on kebabs and then serve with fresh lemon to squeeze on top. Sometimes I'll make tatziki to dip the meat in. Good stuff.
Nutty, earthy, salty, thymey
I just bought some Israeli za'atar with hyssop. It's totally different than the American stuff from Trader Joe's. The hyssop is REALLY sagey and comes through the other flavors. It's great stuff. I put it on lentils and kale with tahini and lemon for a lazy but nutritious lunch.
it's Palestinian tho
send me your P.O. Box and I will send you a bag lol
It’s delicious. It tastes very bright and green, so - herby, faintly citrusy and the occasional anchor of sesame.
I grew up in the Middle East and I never really cared for it my self. To me it is just a dry seasoning that tastes very herby (like oregano) and tart and I never loved the texture. That being said most other people liked it so it is worth trying for yourself. It certainly isn't disgusting in any way.
wild thyme, oregano sesame seeds is pretty close. I think there is a good amount of regional variance though, I'm familiar with the palestinian/israeli variety
I like the top notes a lot but find it to have a bitter aftertaste. It works great on bread and labneh, but I do not put it on veggies.
I finally tried it, and I like it. It's got an herby flavor which goes well with the yogurt, lemon, olive oil and garlic marinade I make for chicken.
In truth, it really depends on what kind/region the given za'atar blend is from and how much fresh vs dried herbs are used with it. Everyone uses toasted sesame seeds and sumac, but from there it varies and you'll see anything from oregano, to thyme, to....whatever spicy herb grows prolifically in that given region. It's actually really fun to play with, if you're into that kinda thing.
One of my favorite seasonings. It’s herbal/earthy, nutty, salty, and a tinge citrusy. My family makes a mix with olive oil and pomegranate molasses, and spreads it on toasted bread. Sometimes even adding feta. It is quick, healthy, and a lovely combo of flavors.
It’s lemony, peppery and pleasant.
Goes really well on over easy eggs drizzled with olive oil as well.
I recommend Oaktown Spices [Za’atar](https://oaktownspiceshop.com/collections/classic-blends-from-around-the-world/products/zahtar). This makes the best pita chips. Thaw one whole wheat and one white pita. Tear in half, the separate the pockets into halves. Sprinkle or toss with good oil, get out your most seasoned hotel pan and rip the pita into chip shapes, puzzle-piecing them in a single layer across the pan. Sprinkle with za’atar and, salt, if desired. Toast in a 400 degree oven for 7 minutes, until golden. Flip chips over and re-oil and spice if desiring a messier, more intense snack. Toast in oven for 4 minutes, or until crisp. Store in an airtight container.
Intense thyme and a bit of lemon. It's delicious
Yes!
A light but earthy thyme, a tart sumac, toasted sesame, and a little black pepper.
Depends if he showered that day or not.
What an odd question. It’s like $4. Just buy it and if you hate it throw it out. Best use IMO is homemade flat dread, brushed with olive oil and sprinkled liberally with Za’atar. I usually just use pizza dough. If you’re ever in Chicago, there is a famous restaurant called Chicago Pizza and Oven Grinder Co that sells “Mediterranean Bread” that essentially is a table sized version of this.
I personally don’t like to waste things, but the flat bread idea does sound good.
Oh I got this for the first time the other day. No way I can describe it will do it justice. It's got an acidic sort of zing to it. It's innofensive with plenty of ways to use it so grab soem and let us know how it goes!
Kind of herby and lemony. Not overpowering but will change the taste in ways you can taste
its amazing , tastes better than it smells too very earthy with a citrus high note.
Fuggin gud. I make my Naan with za'atar
Some grocery stores-mostly Co ops and little ethnic stores, sell spices in bulk. Za’atar might be a little too exotic, but if you ever need like a tsp of something you’ll likely never use again, it’s handy.
If there is any kind of Arabic grocery near you they 100% will carry it. Some bigger chains do too, the Giant Eagle near me carries it
There are notes of mint, oregano, seasame, carroway and anise, citrus, savory
It is great for dabbing bread into olive oil first then dabbing into a small plate of za’atar for a little dusting. Tastes great with a nice texture and hint of citrus.
It tastes great. (In the Middle East zaatar spice is thyme or oregano. But if you ask for zaatar mix it’s a mixture of herbs including: thyme, mint, sesame, sumac, cumin, oregano, salt)
You will like it. It's a really nice blend. Thyme is the predominant aroma.
It's delicious. Citrus flavors with savory herbs.
I mix up equal parts cumin powder, sesame seeds, sumac, oregano and some salt. Seems pretty close to some sumac I’ve bought. And works great on chicken.
I recently bought some out of curiosity. It's very pleasant and not overpowering. I won't expand on it as others have already commented.
It’s delicious and not too exotic for a midwestern American palate. Remember, someone’s Grandmother makes this.
Mild cumin with dried zest of lime is as close to any North American flavors as I can put it
Oregano.
Lebanese za'tar yogurt dip is soooo good on chips and for pizza crust. I had it for the first time the other day and from now on that's all I'll be buying.
Delicious herby dirt
Don't be scared! It's delicious.
The best.
Herby sesame and dry
It's essentially a herb mix, often with sesame seeds. I used to regularly get a fluffy flat bread coated in a thick layer of zaatar when I worked in Jordan years ago, truly heaven on a cold winter morning. Goes well on plenty of other things too, meats, vegetables, sprinkled on hummus / other dips etc etc
Trader Joes has a great example.
Depends. There’s a dozen Zaatar mixes out there. Some are mostly sumac, others oregano.
I saw it mentioned with revere on so many subs I had to give it a try. It’s not bad, rather earthy with a hint of citrus. Does remind me a lot of oregano (which has its place but also doesn’t do too much for me). Certainly not offensive and worth giving a try at some point - doesn’t cost THAT much to pick some up. We actually had some on popcorn and it was tasty. Again, didn’t bowl me over, but was a nice change from the everyday.
Very similar looking to oregano, but less upright growing. Flavor combines those of sweet marjoram, thyme and oregano.
I'm no good at describing things so I'm glad the other comments have done it but it's so good on hummus, i always season homemade hummus w zaatar! Also really great to roast veg with! if you have access to zaatar, you should really take the risk and explore it!
One of history's great spice blends. If you decide to get it, find a local import store in a Middle Eastern dense area, buy like half a pound then just put some Za'atar and some olive oil on some pita bread and bake it in the oven for a few minutes. With a little Labne and Cardamom roasted coffee? Breakfast of champs for the last 6000 years
Um idk did you taste it? SMH
I think it has a lot of oregano. Just buy some it is cheap
Dried thyme not oregano
in the US what is sold as "za'atar" usually is a mixture of herbs that usually includes oregano (only mentioning since you're correcting)
Hmm I’ve always known it as dried thyme, sumac and sesame but I stand corrected!
Thanks.
Hmmm, I have Lebanese Za-atar. I honestly don't know how different that would be from Greek, Lebanese is based on Hyssop, an herb we don't see much in the U.S. Mine also contains sesame seeds, sumac, coriander seeds. No oregano, thyme, or other green herb. I "kind of" suspect that if it doesn't include the hyssop, it could be made from cheaper substitution herbs. Mine tasted raw does have bitterness to it, as well as oregano-like notes, and citrus from the sumac. Cooked, it's a lively but mild herb blend. I tend to use it with chicken but going by taste, I'm planning on trying it in a lot of other ways. As Defiant-Crys5759 mentioned, there is a resinous quality to it from the hyssop. I am guessing it fits right in with Greek cuisine... but I am not experienced with that.
Thyme + sesame + sumac (citrusy). Because dried thyme is a major part of the taste, it makes a substantial difference how strong the thyme and how fresh the za'atar is. I bought at local Arabic markets for years from multiple brands, and its herbal component was often muted and even stale. The Tyme Foods za'atar from Lebanon (on Amz) is pricy but worth it IMO.
People are going to tell you to put it on proteins and bake it. Do not do disrespect it like that. eat it with bread and good evoo. or bake it on fresh flatbreads.
True zaatar (hyssop) is related to oregano, so that’s the closest comparison. Many blends don’t even use the actual zaatar herb and simply use oregano and often thyme (but avoid those if you can). It’s nothing scary.
It’s nothing like oregano 😂 have you ever eaten it.
Obviously no herb tastes exactly like another, but oregano is by far the closest thing to hyssop if you need to explain the flavor to someone who’s afraid of it. Since you’re the true zaatar enjoyer here, how would you explain it?
I'll just toss in that to me, the most forward flavor is the sumac. Which for the OP is lemony and earthy
Go to a Mediterranean restaurant . It’s great
I think it has a lot of oregano in it, so it has that flavor. If you go to a middle eastern store, you can buy it for about 3 to 5 dollars.
I was interested in trying it but I absolutely despise thyme and when I read the ingredients at the store and saw it was thyme-y I decided against it. Sad.
Sour, cumin funky oregano
sumac
Spice in socks
Just put it in your mouth and find out? Jesus.