November 12, 2016

Za-atar: A Middle Eastern Condiment
Za'atar | The Spice House

I am returning to normalcy after this crazy election season. It is a delightful day in Idaho. The clouds appear to be raked like leaves. The sky, a soft hue-of-blue, surrounds a sun that is so brilliant I can hardly look in its direction.

I have chicken breasts (skin-on) in the slow cooker. I applied a rub of za'atar to the chicken. Za'atar is also amazing on roasted chicken (skin-on) with a drizzle of olive oil.

Za-atar is a Middle Eastern condiment that, like curry, will be different depending on what region it comes from. It is known for enhancing mental acuity and it adds zest to meals. I am more familiar with the Lebanese version since I first tasted it on something called mana-ish, a global flatbread. The bread was covered with olive oil and za-atar, then baked in a special oven.

Since I am not consuming bread these days (unless it is low-carb), I like to use za'atar to season meat, fish, and vegetables. I mix it with sour cream to make dips. It is awesome on kebabs, meatballs, popcorn, salads, and sprinkled on hummus or yogurt.

I have included a simple recipe for homemade za-atar below. It comes from Alton Brown via the Food Network.


  • 3 teaspoons dried thyme
  • 1 teaspoon powdered sumac
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon kosher salt
  1. Watch how to make this recipe HERE.
  2. Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. 
  3. Store in an airtight container for up to 2 months.
NOTE: Za-atar can also be purchased from Middle Eastern stores and online. The photo features za'atar from the The Spice House.

Recipe courtesy of Alton Brown | Food Network - 2010


1 comment:

Thanks for weighing in...