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.
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.
- Wild za'atar (Origanum syriacum) has a more resinous, oregano-adjacent character than European garden thyme — when substituting, use a combination of dried oregano and thyme to approximate [VERIFY ratio: typically 2:1 oregano to thyme] - The sesame seeds must be toasted before combining — raw sesame adds texture without the nutty depth that toasted sesame provides - The sumac in the blend acts as a flavour bridge — its tartaric acid connects the earthy thyme to the nutty sesame, making the blend coherent - As a dry crust for roasting: za'atar applied to oiled protein before roasting produces a herby, sesame-crusted exterior that browns at 200°C in approximately 20–25 minutes [VERIFY] - As manaqeesh paste: za'atar mixed with generous olive oil (approximately 1:1 by weight) spread on flatbread and baked in a very hot oven — the oil and spice toast together onto the bread surface [VERIFY ratio]
THE ART OF FERMENTATION + OTTOLENGHI JERUSALEM SECOND BATCH