Cooking
Substitute for Zaatar
No za'atar? Mix 1½ tsp dried thyme, ¾ tsp sumac, ¾ tsp toasted sesame and a pinch of salt per tablespoon, or use lemon zest if there is no sumac.
- vegetarian
- vegan
- gluten free
Quick answer
Out of zaatar? The most versatile swaps:
- 1
Homemade za'atar blend
1½ tsp dried thyme + ¾ tsp sumac + ¾ tsp toasted sesame + pinch of salt for 1 tbsp
- 2
Thyme + oregano + sesame + lemon zest
1 tsp thyme + ½ tsp oregano + ¾ tsp sesame + ¾ tsp grated lemon zest for 1 tbsp
- 3
Dried oregano + sesame
2 tsp oregano + 1 tsp toasted sesame for 1 tbsp
Za’atar is a Levantine blend of a dried herb, sour sumac, toasted sesame and salt. Each part has a job: the herb gives a resinous, oregano-thyme flavor, sumac gives sourness and a red-purple color, sesame adds crunch and nuttiness, and salt seasons. The herb that gives the blend its name, Origanum syriacum, is hard to buy outside the Middle East, so most home versions use thyme or oregano anyway. Making a blend from those parts is the most reliable substitute.
Flatbreads and baking
For man’oushe, za’atar bread and focaccia-style loaves, the blend is mixed with olive oil and baked on dough. The homemade blend behaves just like bought za’atar here. Crumble the dried herbs finely, as coarse pieces burn in a hot oven. If there is no sumac, the thyme, oregano, sesame and lemon zest mix bakes well; the zest gives bright citrus aroma after baking.
Dips, labneh and finishing
Bread dipped in olive oil and za’atar, labneh, hummus, eggs and salads use the blend raw, where sesame and sour notes stand out. The homemade blend works best. Dukkah gives the same “bread, oil and seeds” experience with a different flavor, which suits a mezze table more than a za’atar-specific recipe.
Roasting and grilling
On chicken, potatoes, vegetables and halloumi, za’atar acts like a herb rub. Oregano and sesame cover that well, with a squeeze of lemon at the end for the missing sourness. Add sesame toward the end of a long roast so it toasts rather than burns.
When not to substitute
Man’oushe bi za’atar and za’atar with olive oil for breakfast are judged on the blend’s balance of herb and sour. A homemade blend with real sumac is close; versions without sumac are noticeably flatter. Avoid using sumac alone or a herb mix alone, as each covers only half of the flavor.
Common mistakes
- Leaving out the sour element. Herb and sesame alone taste like a pizza topping, not za’atar.
- Using untoasted sesame. Raw seeds taste bland; toast them in a dry pan until golden.
- Forgetting that some sumac is salted. Taste before adding the pinch of salt.
- Using coarse dried herbs on flatbread. Large leaves char before the dough cooks.
All 4 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Homemade za'atar blend Raw & finishingBakingCooking | 1½ tsp dried thyme + ¾ tsp sumac + ¾ tsp toasted sesame + pinch of salt for 1 tbsp | man'oushe, labneh, olive oil dip, roast chicken | Rebuilds the blend from its usual parts: herb for half, sour sumac and nutty sesame for the rest. Rub the thyme between the palms to break it up. Proportions vary by family and region; adjust the sumac to taste. |
| Thyme + oregano + sesame + lemon zest Raw & finishingBakingCooking | 1 tsp thyme + ½ tsp oregano + ¾ tsp sesame + ¾ tsp grated lemon zest for 1 tbsp | flatbread, roast vegetables, eggs, grilled halloumi | For kitchens without sumac. Zest gives citrus aroma but less sourness; add a few drops of lemon juice where moisture is fine. Fresh zest makes the mix damp, so use it within a day. |
| Dried oregano + sesame CookingBaking | 2 tsp oregano + 1 tsp toasted sesame for 1 tbsp | roast potatoes, chicken thighs, pizza, tomato salad | The za'atar plant itself (Origanum syriacum) is an oregano relative, so oregano is a fair herb base. Lacks sourness; finish with lemon juice. |
| Dukkah Raw & finishing | 1:1 as a dip or topping | bread and olive oil, labneh, avocado toast, soft eggs | The Egyptian nut, seed and spice mix shares sesame and the oil-and-bread role but tastes of coriander, cumin and nuts, not herbs. Nutty and crunchy rather than herby and tart; not a match for baked man'oushe. |
Substitute calculator
How much zaatar does your recipe call for?
- Homemade za'atar blend1½ tsp dried thyme + ¾ tsp ground sumac + ¾ tsp toasted sesame seeds
- Thyme + oregano + sesame + lemon zest1 tsp dried thyme + ½ tsp dried oregano + ¾ tsp toasted sesame seeds + ¾ tsp finely grated lemon zest
- Dried oregano + sesame2 tsp dried oregano + 1 tsp toasted sesame seeds
- Dukkah1 tbsp dukkah
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: zaatarspice blendmiddle easternherbytangy All cooking guides
Frequently asked questions
What is za'atar?
The word names both a wild herb related to oregano and thyme and the Levantine blend made from it with sumac, toasted sesame and salt. Outside the region, the blend is usually made with thyme or oregano because the wild herb is hard to find.
How do I make man'oushe topping from za'atar?
Mix za'atar with olive oil into a loose paste, roughly one part blend to one part oil, spread it on flattened dough and bake hot. A homemade blend works the same way; make sure the thyme is crumbled finely so it doesn't scorch.
Can I use fresh thyme in a za'atar substitute?
Yes, for immediate use: fresh leaves make the mix moist and greener-tasting. Extension charts equate 1 tablespoon of fresh herbs with 1 teaspoon of dried, so use about three times the volume, and mix with oil for spreading. The blend won't keep.
Can I use Italian seasoning or herbes de Provence instead?
As a herb base, yes, with sesame and sumac or lemon added. Herbes de Provence often contains lavender, and Italian seasoning contains basil and rosemary, so the result tastes more European than Levantine.
Sources
- Ingredient Substitutions, Nebraska Extension, University of Nebraska–Lincoln
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