Zatar

A blend, a herb, a tradition

The word “zatar” (also spelled za’atar, zaatar, or zahtar) refers to:

• The wild herb Origanum syriacum — Mediterranean wild herb similar to thyme/oregano
• The spice blend containing the herb plus sumac, sesame seeds, and salt
• The breakfast tradition of zatar sprinkled on bread with olive oil

In English markets, “zatar” usually refers to the spice blend rather than the herb itself.

A daily Levantine breakfast

In Lebanon, Syria, Palestine, Israel, and Jordan, zatar is a fundamental breakfast component:

1. Pita or saj bread
2. Drizzled with olive oil
3. Sprinkled generously with zatar mixture
4. Optionally with cucumber, tomato, olives, and labneh

This simple breakfast — called manouche when made into a flatbread — has been daily food across the Levant for centuries. Even modern Levantine families often start the day with zatar bread.

Regional variations

Different Levantine regions have distinct zatar formulations:

• Lebanese zatar — typically more wild thyme, less sumac, with sesame
• Syrian zatar — often includes more cumin or savory
• Palestinian zatar — usually heavier on sumac, distinctive fruity-tart character
• Israeli zatar — diverse, often combining multiple regional traditions
• Jordanian zatar — sometimes includes additional herbs like marjoram

The exact composition varies family-to-family within each region. Many families guard their zatar recipe as a household tradition.

The “wild zatar” controversy

In Israel and Palestine, the wild herb Origanum syriacum is legally protected in some areas due to over-harvesting concerns — picking the wild plant requires permits in Israeli protected lands.

This protection has created tension between traditional Palestinian foragers (for whom wild zatar gathering is a generations-old practice) and Israeli environmental authorities. In some West Bank areas, Palestinians have reported harassment for picking traditional foraging plants.

The wild herb is also increasingly cultivated commercially to supply the spice industry without depleting wild populations. Cultivated zatar (the herb) is generally considered slightly less aromatic than wild gathering, but more sustainable.

Sumac — the bright tart note

A key ingredient that distinguishes zatar from generic dried herbs is sumac — the dried ground berries of the sumac tree (Rhus coriaria).

Sumac contributes:

• Tart fruity-sour character (like lemon without the moisture)
• Deep red color
• Distinctive Levantine flavor profile

Without sumac, “zatar” is essentially a generic herb mix. With sumac, the blend becomes recognizably Levantine.

Sesame seeds add crunch and richness

The third primary component is sesame seeds — typically toasted or untoasted, white sesame. The seeds contribute:

• Textural contrast (crunch)
• Richness (oils from the seeds)
• Mild nutty flavor
• Visual texture

Together with the sumac and herbs, sesame creates the distinctive zatar character.

Beyond breakfast

While zatar is primarily a breakfast ingredient, it appears in other Levantine dishes:

• Sprinkled on hummus or labneh
• In olive oil dipping sauce for fresh bread
• Coating for roasted meats and chicken
• Mixed with butter as a cooking fat
• In savory pastries (manakish, fatayer)
• Seasoning for roasted vegetables

A bag of zatar in the pantry serves much like an Italian household’s herb collection — used in dozens of small applications throughout daily cooking.

Modern Western adoption

Zatar has experienced significant Western adoption since 2010 as Middle Eastern cuisine has gone global. The blend is now available in:

• High-end specialty food stores
• Most natural foods markets
• Some mainstream supermarkets
• Online via Middle Eastern grocers

Zatar’s neutral character and deep flavor profile have made it popular in fusion cooking, restaurant menus, and home cooking far from its Levantine origins. The blend is often used as a finishing spice for grilled vegetables, roasted chicken, and various contemporary dishes.