I know it\u2019s clich\u00e9 to go on about how moving to a big city like New York expands your cultural and culinary horizons, so I\u2019ll skip right to the point: It did. The sheer volume and concentration of variety that define New York City life encourage you to constantly expand your horizons, which is how I tried my first recipe with za\u2019atar. In between college classes, I stopped at a bodega and picked up a flatbread coated with olive oil and za\u2019atar<\/a>, which I later learned was a Lebanese manakish (or man\u2019oushe). I warmed it until the oil and spices sizzled and then devoured it.<\/p>\n The za\u2019atar topping blew me away. It tasted like woodsy dried herbs, brightened with tart sumac<\/a> and crunchy with sesame seeds. There was something so familiar about the flavor, and I quickly realized it must have been in several other Middle Eastern recipes<\/a> I\u2019d tried. Za\u2019atar is an essential seasoning in a wide range of Middle Eastern dishes. Technically, it\u2019s also the name of a variety of wild oregano (also known as hyssop and Syrian oregano). Some brands of za\u2019atar are made with the wild herb, but more often za\u2019atar is a blend of thyme, oregano, sumac and sesame seeds.<\/p>\n There are plenty of traditional ways to use za\u2019atar, some as simple as mixing it with oil as a dip for bread or sprinkling it over hummus. But as the recipes here show, it can also be used more broadly instead of a single dried herb to add more layers of flavor. When I need to break out of a chicken rut, I reach for za\u2019atar instead of rosemary, and when my roasted broccoli tastes a little flat, I add a flourish of za\u2019atar to the warm veggies for an instant flavor and texture boost. These recipes are a fantastic way to enjoy za\u2019atar, whether you are new to the spice or it\u2019s already a favorite.<\/p>\n <\/body><\/div>\n 1<\/span>\/<\/span>8<\/span><\/p>\n<\/p>\n From the Recipe Creator:<\/span> This easy chicken dinner proves that your slow cooker can do more than simmer big batches of chili recipes<\/a>. Chicken thighs are tossed in a generous spice rub with plenty of earthy za\u2019atar, then slowly simmered over briny olives and sweet dried fruit. As it cooks, the fruit becomes jammy and the spices mingle with the broth so the dish hits that perfect balance of salty, sweet and fragrant. It\u2019s spiced but not spicy, appealing to kids and adults alike.<\/p>\n <\/body>\n\t<\/div>\n 2<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> This fun mashup recipe combines shakshuka<\/a> and pizza into one hearty, well-spiced meal. Using a cast-iron skillet instead of building the pizza on a baking sheet makes more sense so its walls can hold the chunky tomato sauce, lamb meatballs and eggs. Since you\u2019ll need only 1 teaspoon of za\u2019atar to season the meatballs, this is a great recipe for when you get down to the last bit in a jar.<\/p>\n<\/p><\/div>\n 3<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> I often haphazardly grab the first spice within reach for roasting vegetables, but this recipe shows off the nutty, earthy flavor of za\u2019atar in a much more thoughtful way. Za\u2019atar coats the carrots, adding a savory touch against their natural sweetness, and it\u2019s mixed into the tangy, lemon-spiked yogurt sauce to add spice without heat. There\u2019s only a handful of ingredients in this recipe, but the plating and flavor combinations make it seem much more elaborate.<\/p>\n<\/p><\/div>\n 4<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> Once you learn how to make classic pesto<\/a>, you\u2019ll realize how easy it is to tweak the herbs, nuts and spices to create something unique, like the pesto in this macaroni and cheese recipe<\/a>. To add even more flavor to the cream cheese and cheddar sauce that blankets the cooked pasta, you stir in a parsley, garlic, pistachio, olive oil and za\u2019atar pesto. For a bigger za\u2019atar boost, mix some into toasted buttered bread crumbs, then scatter them over the top before baking.<\/p>\n<\/p><\/div>\n 5<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> There are a lot of flavors in these bite-sized stuffed mushrooms, from the toasted almonds and blue cheese to the spicy habanero and sweet fig jam. You use only 1\/2 teaspoon of za\u2019atar to season the stuffing, but don\u2019t be tempted to skip it. The slight tartness from the sumac, nuttiness from the sesame and earthy thyme tie everything together.<\/p>\n<\/p><\/div>\n 6<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> If you are looking for a new pasta salad recipe<\/a> or a cool dinner on a hot night, this hearty dish fits the bill. It combines browned ground lamb, chickpeas, fresh onion, za\u2019atar and a creamy mayo-based dressing with cooked pasta. The recipe offers a range for how much za\u2019atar to include, so you can tailor it to your tastes. Remember that as it chills in the refrigerator, the herbs and spices in the za\u2019atar will bloom, so if you are making it a day in advance, you might want to start with the lesser amount. You can always mix a bit more in before serving.<\/p>\n<\/p><\/div>\n 7<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> This one-pan chicken dinner braises chicken thighs, artichokes, olives and big pieces of shallot with white wine, lemon, garlic, capers and za\u2019atar for a meal that\u2019s essentially dump-and-bake yet tastes restaurant-worthy. You have the option of using sumac or za\u2019atar in this recipe. Both will bring some tang to the sauce, but I vote for using za\u2019atar; the herbs and sesame seeds offer a more layered, complex flavor.<\/p>\n<\/p><\/div>\n 8<\/span>\/<\/span>8<\/span><\/p>\n From the Recipe Creator:<\/span> The first time I had this crepelike, chickpea flour-based snack was sadly not in Nice, France, where it\u2019s a traditional recipe. This is easy enough to make at home and can be topped in any number of ways, including in my favorite way: with za\u2019atar, olive oil and salt. Chickpea flour is already nutty, so adding za\u2019atar works with and not against the flavor of the pancake. It\u2019s a great brunch dish, but I also enjoy it as part of a simple dinner since it cooks so quickly.<\/p>\n Za\u2019atar tastes earthy, nutty and tangy from the combination of slightly woodsy thyme and oregano, sesame seeds and sumac. Some brands include a bit of chili pepper or salt, but it\u2019s not overly spicy or salty. It can be used right out of the jar, which makes the herbs taste a little grassier and the sumac bright, or it can be cooked or roasted, which enhances the flavor of the sesame seeds.<\/p>\n Za\u2019atar is pretty easy to make at home with equal amounts of dried thyme, oregano, sesame seeds and sumac, and a pinch or two of salt if you like. You can make adjustments from there, using a combo of thyme and marjoram instead of all thyme or adding a pinch of cumin. The fun part about making a spice blend at home is that you can adjust it to your preferences. To make the sesame seeds more robust, toast and cool them. Then, lightly crush them so their natural oils coat the other ingredients once mixed.<\/p>\n The easiest way to use up za\u2019atar seasoning is simply to sprinkle it over hummus<\/a> or yogurt dips or whisk it into homemade salad dressing<\/a>. You can also use it to season a tray of veggies before roasting, mix it into bread crumbs for coating chicken or fish, and toss it with cubes of bread or wedges of pita for homemade croutons<\/a> and seasoned pita chips. One of my favorite, easy ways to use up za\u2019atar is to make Lebanese man\u2019oushe at home by mixing olive oil and za\u2019atar together into a paste, spreading it over pita bread dough and baking it until golden.<\/p>\n<\/p><\/div>\n<\/p><\/div>\nRecipes
\n\t\t
\n\t\t\tZa\u2019atar Chicken\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tIt’s hard to find a dinner that both my husband and kids will enjoy\u2014and even harder to find one that’s fast and easy. This is it! No matter how much I make of this dish, it’s gone to the last bite. \u2014Esther Erani, Brooklyn, New York\t\t<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tShakshuka Pizza with Za\u2019atar Meatballs\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tI love this recipe because it’s such a simple and elegant way to turn family pizza night into a global experience! With just a few affordable ingredients, I can transform a humble dish into a crowd-pleasing meal that transports us to another place. \u2014Brittany Furbee, Morgantown, West Virginia\n<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tZa\u2019atar Roasted Carrots\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tRoasting carrots brings out their sweet, earthy flavor. We spice carrots with za’atar and lay them on a creamy labneh for a flavorful vegetarian dish. \u2014David Ross, Spokane Valley, Washington\t\t<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tZa\u2019atar Pesto Mac and Cheese\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tThis mac and cheese is an umami bomb of cheesy, herby goodness. It’s green\u2014thanks to za’atar seasoning, parsley and pistachios. \u2014Margaret Knoebel, Milwaukee, Wisconsin\n<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tBlue Cheese Chicken Stuffed Mushrooms\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tThis recipe for stuffed mushrooms gets heat from habanero peppers, which is tempered by the richness of blue cheese. To make this an entree, substitute four large portobello mushrooms for the smaller mushrooms. \u2014Laurie Bock, Lynden, Washington\n<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tMiddle Eastern-Inspired Macaroni Salad\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tThis creamy, tangy macaroni salad is inspired by the many wonderful flavors of the Middle East. The za’atar seasoning gives it an earthy (and delicious!) taste. \u2014Ruth Hartunian-Alumbaugh, Willimantic, Connecticut\n<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tMediterranean Chicken Thighs\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tThis chicken and artichoke dish was inspired by a once-in-a-lifetime trip to Santorini for my parents’ 40th anniversary. It’s cooked in a big skillet until the chicken basically falls of the bone, and all the flavors meld together into a sauce that will have you spooning it into your mouth. It\u2019s really a showstopper! \u2014Grace Vallo, Salem, New Hampshire\n<\/p>\n<\/div>\nRecipes
\n\t\t
\n\t\t\tSocca\t\t<\/a>
\n\t<\/h2>\n
\n\t\t\tSocca is a traditional flatbread from Nice, France. It is a common street food, cooked on a grill and served in a paper cone, and is usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It’s gluten-free. \u2014Taste of Home<\/em> Test Kitchen\n<\/p>\n<\/div>\nRecipes Recipes with Za\u2019atar FAQ<\/h2>\n
![\"recipes](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2026\/06\/8-Recipes-with-Zaatar_TOHcom26_One-More-Bite_DR_05_19_002b.jpg?fit=700%2C1024\")
What does za\u2019atar taste like?<\/h3>\n
How do I make my own za\u2019atar seasoning?<\/h3>\n
What is the easiest way to use up za\u2019atar spice? <\/strong><\/h3>\n