Moroccan · Spice blend
Moroccan Za'atar Blend (Za'atar Beldi)
Morocco's take on za'atar leans on locally grown wild thyme (za'atar beldi) blended with toasted sesame and a little sumac. It is looser and more herbal than Levantine versions — scattered over olive oil and bread, msemen or grilled vegetables.
- Prep
- 5 min
- Cook
- 3 min
- Total
- 8 min
- Serves
- 12
- Level
- Easy
Ingredients
- 3 tbsp dried thyme (wild thyme if you can find it)
- 2 tbsp toasted sesame seeds
- 1 tbsp sumac
- 1 tsp dried oregano
- 1/2 tsp fine salt
Method
- 1
Toast the sesame
Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, shaking, until golden and popping. Cool.
- 2
Crush the herbs
Rub the dried thyme and oregano between your palms into the bowl to release the oils and break up any stalks.
- 3
Mix
Stir in the sesame, sumac and salt. Store airtight; it keeps its punch for about 2 months.
Chef's tips
- Serve the classic way: a shallow bowl of good olive oil with za'atar stirred in, for dunking warm bread.
- Sumac adds the tang — if you cannot get it, a little extra lemon zest dried into the mix stands in.
Frequently asked questions
How is Moroccan za'atar different from Lebanese za'atar?
It is more herb-forward and often uses local wild thyme with less sumac, giving a greener, more savoury profile than the tangier Levantine blends.