Za'atar: Blend, Application, and Heat Timing

Za'atar refers both to the wild thyme plant (Origanum syriacum) native to the Levant and to the spice blend made from it — creating ambiguity that Ottolenghi's Jerusalem addresses directly. The plant za'atar has a more complex aromatic profile than European thyme; the blend za'atar is a complete seasoning that appears in the Palestinian, Lebanese, Israeli, and Jordanian culinary traditions as both a cooking spice and a table condiment.

The za'atar blend: dried wild thyme (or substitute dried oregano and thyme combined), sumac, toasted sesame seeds, and salt. Mixed with olive oil to produce a paste spread on flatbread (manaqeesh) or used as a dipping sauce. Applied dry as a crust for chicken or fish before roasting.

• Italian gremolata (dry herb-citrus mix applied as finish — same dry seasoning philosophy), Turkish baharat (complex spice blend — same table condiment role), Indian chaat masala (dry spice mix with am

Za'atar provides a complete flavour experience in a single spice blend — acid (sumac), earthy (thyme), nutty (sesame), salt. Applied to flatbread with olive oil, it is the most economical complete flavour experience in Levantine cooking. Applied to protein as a crust, it provides complexity that hours of marinating cannot match.