Za’atar is an aromatic Middle Eastern mixture of herbs, sesame, sumac, and other ingredients. The simplest and most traditional way of serving it is with olive oil and fresh or toasted bread. Discover its taste, uses, and the differences between the green and red varieties.
What Is Za’atar? An Aromatic Blend That Belongs with Olive Oil and Bread
You may have noticed packages on Sahha.cz labelled green za’atar, red za’atar, or royal za’atar and wondered what is actually done with this mixture.
For a customer who is only beginning to discover Arab cuisine, za’atar may at first glance look like an ordinary dried seasoning. In Middle Eastern countries, however, it is much more than merely an ingredient added during cooking.
It is a simple part of breakfast, a quick snack, a mixture for bread, the basis of traditional manakish flatbreads, and one of the most typical combinations with olive oil.
All you need is good-quality za’atar, a little olive oil, and any suitable bread or baked product.
What Exactly Does the Word Za’atar Mean?
The word za’atar can refer both to an aromatic plant related to oregano, thyme, and marjoram, and to a prepared mixture of herbs, sesame, sumac, salt, and other ingredients.
It is precisely the prepared seasoning mixture that is the za’atar commonly served with olive oil, used on manakish, or sprinkled over various dishes.
There is, however, no single universal recipe. The composition differs according to the country, region, family tradition, and specific producer. The base usually consists of aromatic dried herbs, toasted sesame, and sumac, but some mixtures also contain fennel, anise, coriander, cumin, wheat, chickpeas, or other ingredients. It is important not to rely only on the colour or name of the product and always to read its exact composition before purchasing it.
What Does Za’atar Taste Like?
The taste changes according to the specific recipe, but it is most often a combination of several notes:
- an aromatic and herbal taste,
- the nutty taste of toasted sesame,
- the mild acidity of sumac,
- gentle saltiness,
- spicy or earthy notes.
Sumac gives the mixture its characteristic sour to slightly fruity taste. Sesame brings a toasted and nutty note, while thyme, oregano, or similar herbs create its pronounced aroma.
Za’atar is usually not hot. Its strong flavour therefore generally does not come from chilli, but from the combination of herbs, sumac, sesame, and other aromatic ingredients.
Where Does Za’atar Come From?
Za’atar is firmly associated with the cuisines of the Levant and the wider Middle East. It is commonly used, for example, in Palestinian, Syrian, Lebanese, and Jordanian cuisine.
Individual regions, producers, and households prepare their own varieties. Some contain more herbs, while others contain more sesame or sumac. This is precisely why two products bearing the same name may taste quite different. One serving method is bread dipped first in olive oil and then in za’atar. Manakish flatbreads coated with a mixture of za’atar and oil before baking are also popular. What is the difference between green and red za’atar?
The terms green and red za’atar do not constitute a uniform legal or international classification. Individual producers may use different recipes, and the composition stated on the specific package is therefore always decisive.
In general, the difference can be explained as follows:
Green Za’atar
In green za’atar, the proportion of dried aromatic herbs is usually more prominent. The colour tends to be greener, and the taste is often more herbal, fresh, and similar to intense thyme or oregano.
The Alarjawi green za’atar offered on Sahha.cz, for example, contains 60% dried thyme leaves, 20% sesame, sumac, fennel, anise, salt, sunflower oil, and toasted wheat. It therefore contains sesame and wheat with gluten. It is excellent:
- with olive oil and bread,
- on manakish,
- in yoghurt or labneh,
- with cheeses,
- on eggs,
- with vegetables,
- on roasted potatoes.
Red Za’atar
Red za’atar generally contains a higher proportion of sumac, or sumac that is more pronounced in taste, and sometimes also other spices or ingredients that give the mixture a darker, reddish-brown colour and a more pronounced sour flavour.
Some red mixtures may also contain pomegranate molasses, roasted chickpeas, wheat, peanuts, or other spices. This is not, however, a rule for all products.
For example, the Alarjawi red za’atar available on Sahha.cz contains sesame, sumac, wheat grits, fennel, anise, coriander, cumin, sunflower oil, roasted chickpeas, peanuts, pomegranate molasses, and turmeric. Its allergens include sesame, wheat with gluten, and peanuts. It is generally suitable:
- with bread and olive oil,
- on manakish,
- in sandwiches,
- for marinating meat,
- with roasted vegetables,
- in salads,
- with yoghurt dips.
Which Za’atar Should Y
ou Choose?
If you want a more pronounced herbal aroma, start with green za’atar.
If you prefer a more complex, sourer, and spicier flavour, red za’atar may suit you better.
The difference is not only in the colour, however. Recipes can differ considerably between brands, so always check the composition, allergens, and recommendations stated for the specific product.
Olive Oil: Za’atar’s Closest Partner
For traditional serving, olive oil is practically an indispensable partner for za’atar.
The dry mixture on its own may be too intense, loose, or salty. Olive oil binds together the fine particles of herbs, sumac, and sesame, softens their taste, and creates a mixture that can easily be picked up or spread on bread.
In the traditional serving method, za’atar does not have to be mixed with oil in advance. Two small bowls are placed on the table:
- one with olive oil,
- the other with za’atar.
A piece of bread is first lightly dipped into the olive oil and then into the za’atar. The oil causes the herbs, sumac, and sesame to stick to the surface of the bread. This simple method is one of the most common forms of a Levantine breakfast or snack.
It can of course also be used as a dry seasoning on eggs, vegetables, or other dishes. For traditional consumption with bread, however, olive oil is what brings the whole combination together.
How Do You Mix Za’atar with Olive Oil?
The second method is to create a thicker mixture suitable for spreading.
A Simple Mixture for Bread
Use approximately:
- 2 tablespoons of za’atar,
- 1 to 2 tablespoons of olive oil.
Start with a smaller quantity of oil and gradually add more. The result should be a spreadable mixture that is neither completely dry nor too runny.
The exact ratio depends on the specific za’atar. A mixture with a higher proportion of sesame or grain-based ingredients may absorb more oil than a very finely ground herbal za’atar.
Ideally, prepare za’atar with oil immediately before serving. You do not need a food processor or blender; a bowl and teaspoon are enough.
What Bread Can Be Used with Za’atar and Oil?
One of the greatest advantages of this combination is that you do not need special Arabic bread. Za’atar with olive oil can be used on almost any kind of bread or baked product you have at home.
Pita and Arabic Flatbread
Pita is the classic choice. You can divide it into smaller pieces and dip them into the oil and za’atar, or spread the mixture directly onto it.
Ordinary Czech Bread
Za’atar also goes very well with traditional wheat-and-rye, rye, or sourdough bread.
You can lightly brush a slice with olive oil and sprinkle it with za’atar. You will obtain an even more pronounced flavour if you toast the bread briefly.
Rohlík
Za’atar is surprisingly excellent inside an ordinary Czech rohlík bread roll as well.
Cut the rohlík lengthwise, lightly brush the inside with olive oil, and sprinkle it with za’atar. You can also add white cheese, labneh, Gervais-style cheese, tomato, or cucumber.
It is a quick snack that is ready within one minute.
Houska, Baguette, and Ciabatta
You can spread the mixture of za’atar and oil on a houska bread roll, baguette, ciabatta, or other ordinary baked products.
The bread can be eaten immediately or placed for a few minutes in the oven, a contact grill, or an air fryer.
Toast Bread
Spread the toast with a thin layer of olive oil mixed with za’atar and toast it briefly.
You can add cheese, tomato, egg, or a yoghurt dip. The mixture is suitable both for hot toast and for a simple cold sandwich.
Rice Cakes
Za’atar with olive oil can also be used on rice cakes.
Because rice cakes are dry, only a small amount of oil is needed. Apply the mixture in a thin layer so that the rice cake remains crisp.
Before use, however, always check the composition of the za’atar. The rice cake itself may be gluten-free, but the specific za’atar mixture may contain wheat or other grain-based ingredients.
Crackers and Crispbread
Za’atar can also be served with crackers, crispbread, rusks, or salted breadsticks.
The crackers can be lightly dipped into the oil and then into the za’atar. Alternatively, prepare a thicker mixture of oil and za’atar and serve it as a dip.
Za’atar Can Also Make Use of Older Bread
Za’atar with olive oil is an excellent way to revive the flavour of bread that is no longer completely fresh but is still safe to eat and shows no signs of mould or spoilage.
Slice the older bread, lightly drizzle it with olive oil, sprinkle it with za’atar, and toast it:
- in the oven,
- in a dry frying pan,
- in a contact grill,
- in a toaster,
- in an air fryer.
This produces aromatic toast or crisp croutons suitable for soup, salad, hummus, or a yoghurt dip.
Do not consume bread with visible mould, an unusual smell, or other signs of spoilage. Toasting mouldy bread or removing its visibly mouldy section does not make it safe to eat.
Manakish: Traditional Flatbread with Za’atar
One of the best-known dishes made with za’atar is manakish, sometimes also written as man’oushe or mana’eesh.
It is a flat, leavened bread coated with a mixture of za’atar and olive oil and then baked. It resembles a simple Middle Eastern version of pizza, but usually without tomato sauce.
It can be served on its own or together with vegetables, olives, yoghurt, labneh, or cheese. The za’atar and oil are applied to the flatbread before baking. It can also be prepared at home using pita bread, a tortilla, or a sliced baguette.
Other Ways to Use Za’atar
Za’atar is not intended only for bread.
With Yoghurt or Labneh
Place plain yoghurt or labneh in a bowl, drizzle it with olive oil, and sprinkle it with za’atar.
This creates a simple dip for vegetables, bread, falafel, or grilled meat.
On Eggs
You can sprinkle za’atar on:
- boiled eggs,
- scrambled eggs,
- fried eggs,
- an omelette.
It is best to add it at the end of preparation or immediately before serving.
On Roasted Potatoes
Mix the potatoes with a little oil and bake them. You can add the za’atar before or after baking, depending on the desired intensity and the specific mixture.
On Vegetables
It goes well, for example, with:
- tomatoes,
- cucumbers,
- aubergine,
- courgette,
- cauliflower,
- carrots,
- peppers.
You can sprinkle it over fresh vegetables or use it to season roasted vegetables.
On Hummus
Drizzle prepared hummus with olive oil and sprinkle it with za’atar. The mixture gives the hummus a herbal, sesame-like, and slightly sour flavour.
With Cheese
Za’atar goes well with fresh and saltier cheeses, such as feta or Balkan-style cheese. It also works well with mild cream cheeses.
In Salad
You can add a small quantity to a salad dressing made from olive oil and lemon juice, or sprinkle it over the salad immediately before serving.
Which Za’atar Brands Does Sahha.cz Select?
Sahha.cz selects za’atar with the aim of offering Czech customers mixtures that correspond to its traditional use in Middle Eastern cuisine.
Depending on current availability, the range may include products from well-known producers such as:
- Alarjawi,
- Durra,
- Ikleel Al Jabal,
- and other selected brands.
The current Sahha.cz range includes, for example, green, red, and royal Alarjawi za’atar. A red variety from the Durra brand is also listed on the website. The availability of specific brands and package sizes may change over time. Sahha.cz focuses especially on:
- the taste and aroma of the mixture,
- its composition,
- suitability for the traditional serving method,
- the balance of herbs, sesame, and sumac,
- the reliability of the producer,
- the authentic character of the product.
Individual brands may have their own recipes. The mixtures may therefore differ in colour, fineness of grinding, proportion of sesame, intensity of sumac, saltiness, and the presence of additional ingredients.
How Do You Choose High-Quality Za’atar?
Check the Ingredients
Za’atar does not necessarily contain only herbs, sesame, and sumac. Some mixtures contain wheat, chickpeas, peanuts, oil, anise, fennel, coriander, molasses, or other ingredients.
This does not automatically mean lower quality. It is often a particular regional or production style. What matters is that the composition corresponds to your taste preferences and dietary requirements.
Smell the Mixture
After opening, the mixture should have a pronounced herbal and spicy aroma. A very weak smell may mean that it has been open for a long time or stored improperly.
Observe the Colour, but Do Not Judge by It Alone
A greener colour may indicate a higher proportion of herbs, while a redder colour may indicate a greater amount of sumac or other ingredients.
Colour alone, however, is not a reliable indicator of quality.
Choose the Variety According to Its Use
For simply dipping bread in oil, almost any mixture that you enjoy will be suitable.
For manakish, you may prefer a more aromatic and finely ground variety. For salads and marinades, a stronger red za’atar may be more suitable.
Does Za’atar Contain Allergens?
Za’atar very often contains sesame, which is one of the allergens that must be labelled in the European Union.
Some mixtures may also contain:
- wheat and gluten,
- peanuts,
- other nuts or traces of them.
For example, green Alarjawi za’atar contains sesame and wheat, while red Alarjawi za’atar contains sesame, wheat, and peanuts. Information about allergens must be clearly stated and highlighted on foods in the EU. Rules on providing mandatory information to consumers also apply to the online sale of food. If you have an allergy or food intolerance, always follow only the current label on the specific package. The recipe may change, and a general article does not replace the producer’s information.
Is Za’atar Gluten-Free?
Not automatically.
Although a basic homemade mixture may be prepared using only herbs, sesame, sumac, and salt, many commercial types contain wheat, wheat grits, or toasted grains.
The designation “za’atar” does not therefore in itself mean that the product is gluten-free.
People with coeliac disease or gluten sensitivity must check the packaging of the specific product and choose only a product that demonstrably meets their requirements.
How Should Za’atar Be Stored?
Follow the instructions on the package of the specific product.
In general, it is advisable to store the dry mixture:
- in a tightly sealed package,
- in a dry and cooler place,
- away from direct sunlight,
- away from sources of heat and moisture.
Always close the package securely after use. Long-term exposure to air and light may gradually weaken the aroma of the herbs and spices.
The mixture of za’atar and olive oil is best prepared fresh in the quantity you are going to consume.
Frequently Asked Questions About Za’atar
Is Za’atar the Same as Thyme?
Not exactly.
The word za’atar can refer to a particular aromatic plant, but a product sold as za’atar is generally a mixture of several ingredients. In addition to herbs, it may contain sesame, sumac, salt, and other spices.
Is Za’atar Hot?
Usually not. Its intensity comes mainly from aromatic herbs, sesame, sumac, and spices, not from chilli.
Nevertheless, it is always advisable to check the composition of the specific product.
Must Za’atar Be Mixed Only with Olive Oil?
Olive oil is the most traditional and best-tasting choice for serving it with bread.
Za’atar can, however, also be used dry as a seasoning or added to yoghurt, marinades, salads, and other dishes.
Can Za’atar Be Eaten Directly from the Bag?
You can taste a small quantity, but the dry mixture is intense and may be loose or relatively salty.
For a first tasting, it is generally more pleasant to combine it with olive oil and a piece of bread.
What Is the Best Ratio of Za’atar to Oil?
There is no single correct ratio.
Start with approximately two tablespoons of za’atar and one tablespoon of olive oil. Then add oil until you obtain the desired consistency.
Is Green or Red Za’atar Better?
It depends on personal taste and the producer’s exact recipe.
Green za’atar tends to be more herbal, while red za’atar is often stronger, sourer, and more complex. The best method is to taste both varieties.
Can Za’atar Be Used on a Czech Rohlík?
Yes. Cut the rohlík open, spread it with a little olive oil, sprinkle it with za’atar, and add cheese or vegetables if desired.
It is one of the simplest ways to introduce za’atar to a customer who does not have pita bread at home.
Discover Za’atar with Olive Oil
Za’atar does not require a complicated recipe or special kitchen equipment.
For your first tasting, prepare a small bowl of olive oil, another bowl of za’atar, and a piece of your favourite bread. Dip the bread first into the oil and then into the seasoning mixture.
You can use pita bread, Czech bread, a rohlík, a houska bread roll, a baguette, toast, crackers, crispbread, or a rice cake. Slightly older bread that is still safe to eat also works very well when toasted until golden before serving.
Sahha.cz selects za’atar from well-known producers such as Alarjawi, Durra, and Ikleel Al Jabal so that it can offer Czech customers different forms of this traditional Middle Eastern mixture.
Browse the za’atar selection on Sahha.cz and discover how great a difference in flavour can be created by a simple combination of herbs, sesame, sumac, olive oil, and bread.
