- 3 tbsp dried Syrian oregano or hyssop (or substitute w/ regular dried oregano)
- 1 tablespoon sumac
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon kosher salt
- If using hyssop in the form of tea (with large particles), grind it in a spice grinder.
- Combine all the ingredients in a small bowl and mix.
- Za’atar spice mix can be stored in an airtight container for a few months. For best results, store in a cool and dark environment to protect it from the elements.
Don’t overdo the sumac, we’re looking for a green color instead of red. Know that if you do, the spice mix gets closer to dukkah instead of za’atar—which is completely fine as the former is equally delicious!
When it comes to other herbs and spices often put in za’atar mixes such as cumin, mint, or marjoram—I’d recommend skipping them for a more authentic taste. But as always, totally up to you! Go wherever your palate takes you.