Za’atar is a spice blend with origins in Middle Eastern cuisine. Za’atar can be made with different combinations of ingredients, but it’s typically a spice mix that has an herbaceous, citrusy, nutty flavor profile. The variety of elements in this spice blend makes it a fun addition to any kitchen pantry.
How to Use Za'atar Spice Blend
Za’atar is an easy spice blend to use in a range of dishes, whether you’re seasoning fillets in it before baking, or mixing it into a simple yogurt sauce to top cooked fish.
This spice blend is great for broiling, grilling, baking, pan-frying, or air-frying. It complements any species of wild-caught seafood from Alaska, whether you’re using it to add depth of flavor to mild white fish or wild salmon.
Season your fish and any accompanying vegetables with salt, then lightly drizzle on cooking oil and add za’atar. This blend does not contain salt, so you can have more control over how much salt you add to your recipe. About one teaspoon of spice blend per fillet is sufficient — just enough to lightly dust the surface on both sides of the fish.
Ingredients:
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Sesame seeds: Regular, white sesame seeds are ideal for this spice blend. To help bring out their flavor, you’ll want to lightly toast them before combining the sesame seeds with remaining ingredients. However, you can skip this step to save time.
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Sumac: Sumac is a spice that is commonly used in Middle Eastern cuisine that’s easy to source at a Middle Eastern grocer or online. Sumac is made from dried berries that are ground into a coarse powder that has a bright, tart flavor. Alternatively, if you don’t have sumac in your pantry, you can replace it with dried lemon zest. It’s not an exact substitute, but it will give a comparable brightness to your za’atar blend. Note: See below for instructions on how to make dried lemon zest.
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Dried orange zest: Dried orange zest adds subtle, citrusy notes to the spice blend — and looks quite beautiful. Dried orange zest may not be in your pantry, so it’s optional. However, it’s easy to make. Preheat an oven to 300F. Then, use a fine grater to zest one orange. Spread the zest on a baking sheet lined with parchment. Place in oven and bake until zest has dehydrated, about 10 minutes. Measure and add to spice mixture. Note: Lemon zest can be dried using the same technique.
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Dried thyme and oregano: These dried herbs add the herbaceous quality to za’atar. In certain Middle Eastern regions, za’atar also refers to a family of herbaceous plants that include wild and local varieties of thyme, oregano, marjoram, and hyssop. But your everyday grocery store varieties of thyme and oregano will do for this za’atar spice blend.
