If you google za’ atar, you might learn that za’ atar is a Middle Eastern seasoning blend of herbs, sumac, sesame seeds and salt. Interesting tidbit, za’ atar is also the name for an herb that grows in the Middle East and that is referred to as Middle Eastern oregano, wild thyme, hyssop or simply za’ atar.

Traditionally, a za’ atar blend was made from the plant of the same name. By comparison, today’s za’ atar blends are comprised of herbs like oregano, marjoram, and thyme –- and actually don’t contain any of the “real” za’ atar herb. Would certainly be interested in trying the “real” stuff if I ever find myself in that part of the world.

Za’ atar (i.e., the blend) has become popular in recent years. You can readily purchase it in stores and online. However, with just a handful of ingredients — thyme, oregano, sumac, sesame seeds and salt — you can easily make your own za’ atar blend.

So, this is what I did…I left some fresh herbs out to dry on a clothesline for a day or two and then ground the leaves in a spice grinder. Thereafter, mixed the ground herbs with sumac, toasted sesame seeds and salt.

Of note, sumac is also native to the Middle East and Mediterranean. It’s the fruit of the shrub (Rhus coriaria), which produces deep, red-dark/purple berries. The berries are dried and ground into a coarse powder. Ground sumac is a versatile spice with a tangy, lemony flavor, although less tart than lemon juice. I love to sprinkle it over salads for an added punch of tartness.

A simple way to utilize za’ atar is to mix it with equal parts extra virgin olive oil and proceed to dunk a piece of crusty bread into it. Divine!

What else? Za’ atar is used as a topping for a Lebanese flatbread referred to as man’oushe (see below for a whole wheat blend version). It’s great with roasted vegetables, as a seasoning for roast chicken, a rub for fish, sprinkled over Greek yogurt or labneh as a dip, tossed with popcorn, etc.

My version of za’atar = dried thyme, dried oregano, ground sumac, toasted sesame seeds and sea salt.

Za’atar Spice Blend

Makes about 1/2 cup
4 tablespoons dried thyme, stems removed
1 tablespoons dried oregano, stems removed
2 tablespoons sumac
1 teaspoon kosher salt
1/4 cup toasted sesame seeds

Use a mortar and pestle or spice grinder to finely grind the dried thyme and oregano. Mix with sumac, and salt. Stir in the toasted sesame seeds.

Store in an airtight glass container in a cool, dark place. The mix will keep for several months.

Za’ atar Flatbread

makes four 9″ flatbreads

For the dough:
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon instant yeast
2 teaspoons salt
1 teaspoon sugar
1 1/2 cups lukewarm water
1 tablespoon olive oil, plus extra for greasing the bowl

Za’tar Topping:
1/2 cup za’atar
1/2 cup olive oil

In a food processor with a metal blade, add the flours, yeast, salt, and olive oil. With the motor running, add the water slowly until the dough comes together and forms a ball. Continue to process for 1 minute.

Coat a large bowl lightly with olive oil. Add the dough and coat lightly with the oil. Cover with plastic wrap. Let sit at room temperature, until doubled in size, about 1 1/2 to 2 hours.

Meanwhile, preheat your oven with a pizza stone to 500F. Let the stone heat for at least 45 minutes to 1 hour.

Mix the za’atar and olive oil until well combined.

Take one ball of dough and roll to approximately nine inches in diameter. Place on a lightly floured pizza peel. Spread a layer of the za’atar and olive oil mixture all over the top of the dough. Transfer the dough to the hot pizza stone and bake for about 10 minutes until nicely browned around the edges.

Repeat with the remaining dough.