zahtar (za'atar)
$12.72 - $86.04
A zahtar (za'atar) built for balance — aromatics and flavor first, no added salt. Sumac brings the bright, lemony tang. Toasted sesame adds a nutty body and a little texture. The dried Mediterranean spices anchor the middle with herbal weight, and a touch of domestic garlic rounds the savory edge. The cook seasons the dish.
Suggested Uses
Manakish (Middle Eastern flatbread) — Mix 2 tablespoons za'atar with 3 tablespoons olive oil into a loose paste, spread across rolled flatbread dough, and bake at 450°F for 8–10 minutes or until the edges crisp. The traditional Levantine preparation for which the blend was built for.
Labneh (strained yogurt) or hummus — Spread the dip across a shallow plate, drizzle generously with olive oil, and shower 1–2 teaspoons of za'atar across the top. Serve with warm pita.
Roasted chicken — Rub 2–3 tablespoons of za'atar mixed with ¼ cup olive oil onto a whole bird, season with salt, and roast at 375-400°F. The sumac caramelizes, and the sesame toasts further as the skin crisps.
Vinaigrette — Whisk 1 teaspoon za'atar into 3 tablespoons olive oil and 1 tablespoon lemon juice, with salt to taste. The sumac doubles down on the lemon; the sesame gives the dressing enough weight to cling to greens.
Roasted vegetables — Toss cauliflower, carrots, or potatoes in olive oil with 1 tablespoon za'atar per pound, then roast at 400°F until the edges char. Finish with a squeeze of lemon and another ½ teaspoon scattered on top after they come out of the oven.
Bloomed in oil — Warm 3 tablespoons of olive oil over low heat, stir in 1 tablespoon za'atar, and let it sit 30 seconds until fragrant. Drizzle over soup, grilled fish, or roasted vegetables as a finishing oil.
Eggs — Sprinkle ½ teaspoon over a fried or soft-boiled egg with olive oil and flaky salt. The sumac cuts the richness of the yolk.
Suggested Uses
Manakish (Middle Eastern flatbread) — Mix 2 tablespoons za'atar with 3 tablespoons olive oil into a loose paste, spread across rolled flatbread dough, and bake at 450°F for 8–10 minutes or until the edges crisp. The traditional Levantine preparation for which the blend was built for.
Labneh (strained yogurt) or hummus — Spread the dip across a shallow plate, drizzle generously with olive oil, and shower 1–2 teaspoons of za'atar across the top. Serve with warm pita.
Roasted chicken — Rub 2–3 tablespoons of za'atar mixed with ¼ cup olive oil onto a whole bird, season with salt, and roast at 375-400°F. The sumac caramelizes, and the sesame toasts further as the skin crisps.
Vinaigrette — Whisk 1 teaspoon za'atar into 3 tablespoons olive oil and 1 tablespoon lemon juice, with salt to taste. The sumac doubles down on the lemon; the sesame gives the dressing enough weight to cling to greens.
Roasted vegetables — Toss cauliflower, carrots, or potatoes in olive oil with 1 tablespoon za'atar per pound, then roast at 400°F until the edges char. Finish with a squeeze of lemon and another ½ teaspoon scattered on top after they come out of the oven.
Bloomed in oil — Warm 3 tablespoons of olive oil over low heat, stir in 1 tablespoon za'atar, and let it sit 30 seconds until fragrant. Drizzle over soup, grilled fish, or roasted vegetables as a finishing oil.
Eggs — Sprinkle ½ teaspoon over a fried or soft-boiled egg with olive oil and flaky salt. The sumac cuts the richness of the yolk.
Ingredients: toasted sesame seeds, spices, sumac (sumac, salt), domestic garlic
Contains: Sesame
Allergens: sesame
