Za’atar Spice Recipe

Toast sesame seeds

Place a small dry skillet over medium heat. Add the sesame seeds and toast, stirring or shaking frequently, until they are fragrant and lightly golden, 2–3 minutes. Transfer immediately to a plate to stop cooking and cool.

Pulse herbs and seeds

In a small food processor or spice grinder, combine the dried thyme (or thyme/oregano blend) and the cooled toasted sesame seeds. Pulse 6–8 short times until the mixture is evenly broken down but not a fine powder — you want a coarse, sandy texture that still shows small seeds and herb flakes.

Mix dry spices

Transfer the pulsed thyme and sesame mixture to a bowl. Stir in the sumac, ground cumin, kosher salt, and freshly ground black pepper until evenly distributed.

Create the slurry

Slowly whisk in the extra-virgin olive oil to the dry mixture until fully incorporated. The texture should be a spreadable paste — thick but pourable. If it seems too thick or dry, whisk in up to 1 tablespoon water, a little at a time, until you reach the desired consistency.

Adjust and finish

Taste and adjust seasoning. Add the optional fresh lemon juice and stir to combine if you want a brighter, tangier profile. Add additional salt, sumac, or oil to taste.

Store

Transfer the za'atar slurry to a clean jar with a tight-fitting lid. Cover the surface with a thin film of olive oil to help preserve it, seal, and refrigerate. Use within 2–3 weeks. Bring to room temperature before serving; stir or shake if oil separates.