Zest for Za’atar
Get in the za'atar zone to add zip to almost any dish
The first taste of za’atar will rock your culinary world. Sounds like a hyperbole, but it’s not. Za’atar is a Middle Eastern spice blend whose ingredients are interesting on their own but magical together. Za’atar is also a plant that’s traditionally used in the za’atar spice blend.
Meet Za’atar: The plant is Origanum syriacum, which also goes by wild thyme, bible hyssop or Lebanese oregano. Generally, “za’atar” is the herby blend of za’atar, sesame seeds, tangy sumac and salt. It’s used in Armenia, Egypt, Turkey, Iraq, Syria, Jordan, Lebanon, Israel, Iran and Turkey, and each country (and cook) has a signature variation
It’s not uncommon to find za’atar blends with oregano, marjoram and/or thyme standing in for the plant za’atar. (But we think the ones with real za’atar taste the best.)
Za’atar is one of the most versatile spice blends out there. NY Shuk offers 24 ways to use za’atar, and that’s just scratching the surface.
Man’ouche, a flatbread topped with olive oil and covered with za’atar, is something we could eat every day.
A sprinkle here, a sprinkle there.
As great as za’atar is as an ingredient in dishes, it’s equally special over dishes. Think of it as a more flavorful salt substitute. Here are some ideas to get you started.
Apple Slices (tart apple like a Granny Smith)
Avocado Toast
Deviled Eggs
French Fries
Green leaf salad
Popcorn
Scrambled Eggs
Fried Eggs
and hummus, of course!
First Impressions: Za’atar introduced itself to Sarene in 2009 at a Middle Eastern restaurant in Sunnyvale, California, called Dish Dash. Za’atar was served in a pool of olive oil and warm pita bread triangles. She was hooked at first bite, scooping the wily, overflowing mound onto the pitas to intensify the flavor. Soon the bowl was empty, and her stomach wasn’t. She went straight to her computer to search for a recipe.
Beth had a similar experience in 2010 at a Lebanese restaurant in Palo Alto, California. Out came a bowl of olive oil mixed with a dark herby mixture. She dipped her flatbread and practically tackled the waiter to find out what it was. In her smartphone, she wrote “zater,” and proceeded to do in-depth research. Beth credits that experience with piquing her interest in Middle Eastern cuisines and a broader infatuation with global flavors.
Geeking Out: We’re so serious about za’atar that we did a tasting with nine different za’atars on their own and with olive oil. And we made tasting notes!
Recipe: Grilled Salmon with Corn Salsa
This recipe shows off za’atar’s versatility, taking it far from its Middle Eastern roots.
Serves 4
4 6-ounce pieces of grilled salmon or firm white fish like halibut or seabass
1 ear corn, kernels cut off (or 1 cup frozen corn)
½ Fresno pepper, or jalapeño pepper, diced
2 tablespoons diced white onion
½ cup cherry tomatoes, quartered
3 tablespoons olive oil
2 teaspoons lemon juice
2½ tablespoons za’atar
Salt and pepper to taste
Microwave corn kernels for 30 seconds to par-cook it. (If using frozen corn, microwave it for 60-70 seconds.)
In a medium bowl, add corn kernels, Fresno pepper, cherry tomatoes and onion. Toss gently to mix.
In a small bowl, combine olive oil, lemon juice, za’atar, and salt and pepper. Pour dressing over the corn mixture and toss gently.
Spoon salsa over salmon and serve.
Oh I do love Za'atar! I use it on seafood mostly (your salmon recipe here looks amazing!) but I've been known to sprinkle it on scrambled eggs and avocado toast, and most recently I added it to my leek quiche for a little bit of "extra". Never thought of using it on popcorn. That's next!
On popcorn, why didn't I think of that before! Yummy, thanks for sharing. And that salmon looks divine too!