What to use instead of za'atar
Quick answer
The closest option is Sumac with Sesame seed and Thyme, rated good. This is close to making the blend rather than substituting for it, which is the honest answer for za’atar. The one thing it cannot reproduce is the herb: real za’atar uses Origanum syriacum, which is not the same plant as either thyme or oregano and is genuinely different. Dried thyme is the standard stand-in and it is a good one.
It will not do for: Anywhere the specific herb is the point — a Levantine cook will taste the difference; Blends bought for their salt content, since this has none.
All recorded options
Ranked by suitability. Ratios are given only where they are defensible, and always with their basis — by weight or by volume — because spice densities differ.
Sumac with Sesame seed and Thyme
Good matchUse: ~1× by volume — Roughly equal parts sumac, toasted sesame and dried thyme, at the same total volume. Toast the sesame — untoasted sesame contributes almost nothing.
This is close to making the blend rather than substituting for it, which is the honest answer for za’atar. The one thing it cannot reproduce is the herb: real za’atar uses Origanum syriacum, which is not the same plant as either thyme or oregano and is genuinely different. Dried thyme is the standard stand-in and it is a good one.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | close | n/a |
Works for
- Za’atar bread, labneh, flatbreads and dips
- Sprinkling over roast vegetables, eggs and grilled meat
Does not work for
- Anywhere the specific herb is the point — a Levantine cook will taste the difference
- Blends bought for their salt content, since this has none
Cuisine: Stays Levantine. The substitution changes the herb rather than the cuisine, which is the least disruptive kind of blend swap available.
Commercial za’atar varies enormously, and some cheaper blends are already mostly thyme and salt. It is worth tasting what you have before deciding the homemade version is a compromise.
Cumin with Sesame seed and Coriander seed
SituationalUse: ~1× by volume — Roughly two parts toasted sesame to one part cumin and one part coriander seed, coarsely crushed.
Not an imitation of za'atar but a replacement for its job. This is dukkah territory — a dry, nutty, crushed seed mixture for dipping bread in oil or scattering over vegetables — and it keeps the texture and the toasted character while losing the sourness entirely.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| different | partial | partial | n/a |
Works for
- Bread and oil, roast vegetables, eggs — anywhere the texture was the point
- A cupboard with no sumac, which is the case that makes the proper reconstruction impossible
Does not work for
- Anywhere the sourness is what was wanted, which is most za'atar uses
- Man'oushe, which is a specific bread with a specific topping
Cuisine: Stays in the eastern Mediterranean and moves from the Levant towards Egypt. A different regional answer to the same question rather than a failed copy.
Where za'atar stands in for something else
The reverse view of the same graph.
- Instead of Za'atar herb — situational
- Instead of Everything bagel seasoning — situational
- Instead of Dukkah — situational