Za'atar and Oil (Zeit wa Za'atar)
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
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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.
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Place 2 tbsp za’atar in a shallow bowl or plate. Pour 3 tbsp olive oil over or alongside the za’atar.
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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.
See Also
Matbucha (Moroccan-Israeli Tomato and Pepper Salad)
Preserved Lemon Paste
Dibs Rumman Dressing (Pomegranate Molasses Vinaigrette)
Daqqa (Egyptian Garlic-Vinegar Sauce)