published Nov 10, 2020, updated Oct 13, 2024 Lebanon is a Middle Eastern country in Western Asia, full of rich history and amazing cuisine! The aroma of fresh spices used in their cooking is sure to reach anyone walking through the city streets. Zaatar is a very common spice blend found in the foods of several Middle Eastern countries, including Lebanon, Egypt, and Iran, among others. The flavor is savory, with a combination of tangy, woodsy, and nutty afternotes. It is literally irresistible, and once you learn how to make this amazing spice blend, I suspect that you will not want to stop sprinkling it on everything!
Storage and shelf life
Like any other homemade spice blend, you’ll want to store this in an airtight container and keep it in a cool, dry location. If the spices you use are fresh, the blend should be fine to use for at least 6 months. After that, it’s still safe to use, but the flavors will diminish, so it’s best to create a new batch.
Thyme – Because the spices are ground, it really doesn’t matter whether you start with whole thyme sprigs or purchase it already ground. However, grinding the leaves yourself will make for better overall flavor. Oregano Leaf – A popular herb in Mediterranean cooking. Its bold, bitter, earthy flavor never goes unnoticed. Grinding or crushing the leaves yourself will make for better overall flavor. Opt for a Mediterranean one, but once I accidentally used Mexican oregano for a surprisingly different twist. Sumac – This gives the blend its tanginess. Nearly everyone who makes their own blend will say that sumac is the key to a good zaatar recipe. Toasted sesame seeds – You can purchase seeds already toasted, or toast them yourself. It just takes a couple of minutes in a dry skillet over medium-low heat. Salt – For the best flavor, I suggest using large grind sea salt, Kosher salt, or Himalayan salt
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