Za’atar

The recipe for za’atar seasoning varies from region to region and even from family to family. In Jordan, za’atar contains cumin; Syrians put a lot more sumac in theirs, making it appear more red than green. Aside from these local variations, za’atar always includes sesame seeds, sea salt, and some amount of sumac, for a blend of salty, tangy, and richness, plus lots of dried za’atar, which provides the herbal punch. This spiky-leaved herb falls somewhere between thyme and oregano in taste. In the agricultural regions of the Bekaa Valley, Lebanon, where it is grown in abundance, many small family farms sell their crops to a cooperative that blends them together to sell on the side of the road. It is not grown commercially in this country, so we import dried, powdered za’atar (we’re the only American spice seller to do so) by the shipping container and make our own proprietary blend. The proportions are different each year because we never know how potent a particular crop will be until we get the container open; mixing it ourselves is the only way to ensure a consistent product.