Za'atar and Oil (Zeit wa Za'atar)

January 26, 2021

Za’atar and Oil (Zeit wa Za’atar) - kvalifood.com

The simplest Levantine dip: za’atar spice blend and olive oil, served with bread. A daily staple across Lebanon, Palestine, and Syria. The quality of both ingredients matters more than technique since there is nothing to hide behind.

Serves 2

Ingredients

Za’atar blend (makes ca. 80 ml)

4 tbsp dried thyme (1/4 cup)
2 tbsp ground sumac
2 tbsp sesame seeds, lightly toasted
1 tbsp dried marjoram (optional)
1/2 tsp fine sea salt

Dip

2 tbsp za’atar blend (homemade or store-bought)
3 tbsp extra virgin olive oil
flatbread (or pita), for serving

Directions

If making the za’atar blend, combine the dried thyme, sumac, toasted sesame seeds, marjoram (if using), and salt. Grind lightly in a mortar for a more uniform texture, or leave as-is. Store in an airtight jar.
Place 2 tbsp za’atar in a shallow bowl or plate. Pour 3 tbsp olive oil over or alongside the za’atar.
Tear off pieces of flatbread, dip in the oil, then press into the za’atar. Alternatively, stir the za’atar and oil together into a rough paste before dipping.

Notes

The oil-to-za’atar ratio is flexible. Start with roughly 1.5:1 (oil to za’atar by volume) and adjust.
Use the best olive oil you have. A fruity, peppery extra virgin makes a real difference here.
A squeeze of lemon juice is a common Lebanese addition.
Store-bought za’atar varies in quality. If stale or bland, homemade is better.
Make small batches of the blend – it loses potency over weeks.