Za’atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. As a family of related Middle Eastern herbs, it contains plants from the genera Origanum (oregano), Calamintha (basil thyme), Thymus (typically Thymus vulgaris), and Satureja (savory) plants.
Za’atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita, which is dipped in olive oil and then za’atar. This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar.
Za’atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Israel, Syria, and Lebanon, as well as other places in the Arab world.
