Homemade Za’atar Seasoning Recipe

This za’atar seasoning is a fragrant, versatile blend that balances savory, bright, and slightly sweet notes. It adds character to roasted vegetables, works beautifully as a dry rub for meats, seasons eggs, and brightens dressings and dips. Make a jar to keep in your spice cupboard — it’s quick to prepare and keeps well when stored properly.

Our Take on Za’atar Seasoning

We love this za’atar blend for its balance: herbaceous thyme and oregano, nutty sesame, the citrusy tang of sumac, warm cumin and fennel, and a touch of brown sugar for depth. The recipe is straightforward and uses common pantry spices — you only need a handful of ingredients to make a flavorful jar that elevates many dishes.

What is za’atar seasoning?

Za’atar is a traditional Middle Eastern spice blend. Regional variations exist, so recipes range in herb ratios and seed inclusion. The classic profile pairs dried herbs, toasted sesame seeds, sumac, and salt, often with additional seeds and spices for warmth.

What does za’atar taste like?

Za’atar delivers savory and herb-forward flavors with a distinct tang from sumac and a nutty crunch from sesame seeds. Depending on the mix, it can lean more herbal, more citrusy, or slightly sweet.

Ingredients for Za’atar Seasoning

Amounts listed in the recipe card below are for a batch that yields about 24 servings (adjustable).

• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 1 tablespoon dried thyme
• 1/2 tablespoon oregano
• 2 teaspoons marjoram
• 1 tablespoon ground sumac
• 2 teaspoons kosher salt
• 1 teaspoon granulated garlic
• 2 teaspoons brown sugar
• 1 tablespoon white sesame seeds

How to Make Za’atar Seasoning — Step by Step

This blend comes together quickly — most of the work is toasting or crushing seeds so their aroma comes through.

1. Crush the seeds: Place fennel, cumin, and coriander seeds in a mortar and pestle and grind until fragrant and broken down but not completely powdered.
2. Combine the herbs and spices: Add dried thyme, oregano, marjoram, ground sumac, kosher salt, granulated garlic, and brown sugar. Gently mix until evenly combined.
3. Add sesame seeds: Fold in the white sesame seeds without grinding them — their whole texture adds pleasant crunch to the blend.
4. Store: Transfer the za’atar to a clean jar with a tight-fitting lid and keep it in a cool, dry, dark place.

Top Tips for Za’atar Seasoning

• No mortar and pestle? Use a small spice or coffee grinder to briefly pulse the seeds, then stir in the remaining ingredients. Rinse the grinder well if previously used for coffee.
• Adjust savory notes: Increase sumac by 1 teaspoon and add 1/2 teaspoon extra granulated garlic to amplify tang and garlic depth.
• Make it sweeter: If you prefer a touch more sweetness, increase the brown sugar from 2 teaspoons to 1 tablespoon.
• Toast seeds lightly: For extra fragrance, briefly toast fennel, cumin, and coriander seeds in a dry skillet over medium heat until aromatic, then cool before grinding.

How to Use Za’atar Seasoning

Za’atar is incredibly versatile. Try it in these ways:

• Sprinkle over roasted vegetables like eggplant, cauliflower, or carrots.
• Use as a dry rub for chicken, lamb, beef, or fish before roasting or grilling.
• Season scrambled or fried eggs and omelets for immediate flavor lift.
• Whisk into vinaigrettes and dressings for salads.
• Mix into labneh, yogurt, or hummus for quick dips.

Storage

Keep za’atar in a sealed jar in a cool, dark place. Properly stored, it will stay flavorful for up to six months. For best aroma, avoid storing above the stove or in direct sunlight.

More Homemade Seasoning Recipes

Making spice blends at home saves money and lets you control salt and ingredients. Popular blends to try next include turkey seasoning, pot roast seasoning, everything bagel seasoning, steak taco seasoning, and smoked chicken dry rub.

Za’atar Seasoning Recipe

This batch is great sprinkled over roasted vegetables, used as a dry rub for meat, or scattered over eggs.

By: Emily Richter

Prep: 5 mins | Cook: 0 mins | Total: 5 mins | Servings: 24

Ingredients

• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 1 tablespoon dried thyme
• 1/2 tablespoon oregano
• 2 teaspoons marjoram
• 1 tablespoon ground sumac
• 2 teaspoons kosher salt
• 1 teaspoon granulated garlic
• 2 teaspoons brown sugar
• 1 tablespoon white sesame seeds

Instructions

1. Place fennel, cumin, and coriander seeds in a mortar and pestle. Grind until fragrant and the seeds are broken down but not completely powdery.
2. Add the dried thyme, oregano, marjoram, ground sumac, kosher salt, granulated garlic, and brown sugar. Gently combine until even.
3. Toss in the white sesame seeds and stir; do not grind the sesame seeds — leave them whole for texture.
4. Transfer to a jar with a tight-fitting lid and store in a cool, dry place.

Tips & Notes

• If you don’t have a mortar and pestle, pulse the seeds briefly in a clean spice or coffee grinder, then mix with the remaining ingredients.
• To boost aroma, toast whole seeds briefly in a dry skillet before grinding, but watch carefully to avoid burning.

Nutrition (per serving — approximate)

Calories: 36 kcal — Carbohydrates: 4 g — Protein: 1 g — Fat: 2 g — Fiber: 1 g — Sugar: 1 g

Nutrition information is an approximation and should be used as a guide.