Zatar

Zatar, a Levantine herb blend with sumac, sesame and wild thyme

Zatar (also za'atar or zaatar) is the most important herb blend of the Levant – from Lebanon via Syria to Israel and Palestine. We mix it in our workshop in Klingenberg am Main from roasted sesame, sumac, wild thyme, lemon thyme and a trace of nigella and salt. The profile: citrus-tart from the sumac, resinous-earthy from the wild thyme, nutty-warm from the sesame.

How to use

Classically, mix 2 tbsp zatar with 4 tbsp good olive oil and dip flatbread into it. Scattered over labneh, hummus or yoghurt the blend becomes a fresh finish, rounded off with a dash of walnut oil. As a marinade base for chicken or lamb, mix zatar with calamansi vinegar and olive oil, rub into the meat and let it steep for two hours.

Important: never fry zatar in hot oil – the sumac burns and turns bitter. Add it only at the end or use directly at the table.

Recipe: manakish – Lebanese zatar flatbread

The classic breakfast bread of the Levant, fresh from the oven.

Ingredients for 4 pieces:

• 350 g wheat flour 550
• 200 ml lukewarm water
• 7 g dry yeast, 1 tsp sugar
• 1 tsp coarse Utah rock salt
• 4 tbsp walnut oil for the dough
• 6 tbsp zatar + 6 tbsp olive oil for the topping

Method: Knead flour, yeast, sugar, salt and walnut oil with water into a smooth dough and let rise for 90 minutes. Divide into 4 portions and roll out thinly. Mix zatar with olive oil into a paste and spread thickly onto the flatbreads. Bake at 240 °C on a preheated baking stone for 6 to 8 minutes, until the edge is golden brown. Serve hot with labneh, olives and tomatoes.

Why this zatar? We use wild thyme from the Mediterranean region (not the herbaceous garden thyme) and grind the sumac only just before mixing. That makes the decisive difference – the acidity stays fresh, the thyme oils active.

What's in it?

Roasted white sesame gives the nutty-warm base, sumac the citrus-tart tip. Wild thyme and lemon thyme bring resinous-earthy and fresh herb notes, a hint of nigella rounds things off with fine spice. A trace of salt holds it all together.

At a glance

• With real wild thyme and freshly ground sumac
• Tart-fresh, ideal for bread, yoghurt and vegetables
• Vegan and gluten-free, one of the most versatile herb blends of all
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

For the bread tour: Klingenberg bread spice or Tyrolean bread spice. Acidity from the calamansi vinegar makes zatar marinades lively. For more depth, stir umami seasoning paste into the hummus base. If you like it finer, use walnut oil instead of olive oil, and for the spicy variant add a hint of Curry Dragon. You'll find more in our spice blends.

Frequently Asked Questions

What does zatar taste like?
Of roasted sesame seeds with a citrus-tart tip and a warm, resinous herb note. Unique, with no direct equivalent in European cooking.

Can I replace sumac?
Difficult. Lemon peel and a hint of acidity come closer, but the real profile remains unmatched.

How much per portion?
1 to 2 tsp per person is enough. Zatar is intense, better to scatter more afterwards than to overdose.

Which variant is suitable for salad?
A little zatar with plenty of calamansi vinegar and olive oil makes a wonderful vinaigrette for tomato-cucumber salad.