Ever find yourself staring at a recipe, realizing you're fresh out of za'atar (a Middle Eastern herb-and-spice blend centered on thyme, sumac, and sesame)?Za'atar's unique taste is hard to replicate, yet, we're here to guide you through some genius swaps that'll save your meal.
Ever tried sumac? It brings that tangy lift za'atar is loved for.
Sesame seeds? They add a nutty crunch that'll make you forget za'atar was even a thing.
We've experimented in our kitchens, so you don't have to. These substitutes are about to become your new best friends in cooking.
Trust us, your dishes will still be the talk of the table.
6 Easy Substitutes for Za'atar
In case you're not familiar with za'atar, it's a Middle Eastern spice blend typically made with dried thyme, oregano, marjoram, and sometimes sumac and sesame seeds. It has a herby, earthy flavor with hints of tanginess and nuttiness, making it perfect for everything from dips to roasted vegetables.
| Substitute | Taste | Texture | Suitable Dishes |
| Dukkah | Nutty, earthy, with a hint of citrus | Crunchy, with toasted nuts and seeds | Dips, breads, roasted vegetables, eggs |
| Oregano and Thyme | Herbal, slightly peppery | Dried, powdery | Meats, vegetables, pizza, pasta dishes |
| Cumin and Coriander | Warm, earthy, slightly citrusy | Powdery | Stews, curries, rice dishes, roasted meats |
| Paprika and Garlic Powder | Smoky, slightly sweet, with a savory garlic note | Powdery | Roasted potatoes, chicken, fish, dips |
| Dried Marjoram | Slightly sweet, with a hint of balsam | Dried, powdery | Soups, stews, roasted vegetables, eggs |
| Baharat Spice Blend | Complex, with notes of black pepper, cinnamon, cloves | Powdery | Meats, rice dishes, roasted vegetables |
1 - Dukkah
Oh, Dukkah. It steps in when za'atar steps out - see dukkah alternatives for recipes.
It's a mix of nuts, seeds, and spices, traditionally from Egypt.
Think hazelnuts, sesame, coriander, and cumin.
It's coarser than za'atar, yet it hugs your dishes with a similar warm, earthy vibe. We threw it on some roasted veggies, and our palate did a happy dance.
A sprinkle here and a dash there, it's pretty forgiving.
For every tablespoon of za'atar, go with one of Dukkah. We once whipped up this blend for a last-minute dip.
Just mix it into olive oil, and watch it disappear with bread.
2 - Oregano and Thyme
Oregano and Thyme make a great team. They step up to fill za'atar's shoes.
You get earthy flavors from them both, with oregano (Origanum vulgare) adding a peppery bite.
It works like magic on bread and chicken.
We toss it on anything that needs a kick. It's simple.
Use equal parts oregano and thyme to replace za'atar.
In our kitchen experiments, it blends right in. You won't miss a beat in your cooking rhythm.
For that za'atar-like charm, mix them together.
3 - Cumin and Coriander
Mixing cumin and coriander together, we find a flavorful duo. Both add warmth to dishes.
Cumin brings deep, earthy tones, while coriander (Coriandrum sativum) offers a hint of citrus.
They work well together, giving dishes a complexity similar to za'atar. Use them in equal parts to get that special blend.
In our tries, these spices did wonders on meats and veggies.
For every tablespoon of za'atar you need, use half a tablespoon of each cumin and coriander. That ratio has never failed us.
We even stirred them into soups for an extra layer of flavor.
If you crave more about this swap, check this guide on cumin swap ideas for versatile cooking.
4 - Paprika and Garlic Powder
Paprika and garlic powder stand in well. They fill that spice gap on the shelf.
We sprinkle them on chicken and it's like a flavor explosion. Paprika (made from dried Capsicum annuum peppers) brings a smoky vibe; garlic powder adds its aromatic kick.
In harmony, they make dishes sing without za'atar.
We've found a half tablespoon of each does the trick. Blend them together, and suddenly, everything tastes better.
For folks needing more on these spices, peep these guides on smoky alternatives for grilled dishes and swaps for garlic powder.
5 - Dried Marjoram
Marjoram (Origanum majorana) steps in gracefully. It's mild yet bold.
We found it creates a cozy feel in dishes that call for za'atar.
Our dishes smiled back with this swap. Marjoram whispers earthiness into every bite.
One tablespoon of marjoram can take the place of za'atar. We stirred it into sauces and smiled at the richness.
For those curious about further swaps, feel free to check out marjoram alternatives and uses right here.
6 - Baharat Spice Blend
Oh, Baharat. This blend steps right in, making a grand entrance.
It's a blend that's bold and full-bodied, commonly used across Middle Eastern cuisines. You find it tossing its aroma around like it owns the place.
We added it to stews, and wow.
It's got this all-star lineup of spices that hug your food just right. Paprika, pepper, cumin, cinnamon, and more, all playing nicely together.
It whispers warmth into every dish.
For every tablespoon of za'atar missing, a tablespoon of Baharat fills in seamlessly. It mixes into your meals, bringing them to life.
We stirred this into our rice and, seriously, our dishes never felt so alive.
For folks wanting a deeper dive, feel free to check out more about this substitute here.
Frequently Asked Questions
Yes, dukkah is a great substitute as it combines nuts and spices, offering a similar flavor with a bit of crunch.
A mix of oregano and thyme can mimic the herbaceous flavor of za'atar in a pinch, though it won't provide the same tangy kick.
Cumin and coriander add earthy flavors and warmth, but they don't provide the same herbal complexity that za'atar offers.
Yes, a blend of paprika and garlic powder can work in savory dishes to replace the warmth and aroma of za'atar, though it will lack its signature herbal notes.
Dried marjoram can provide a similar herby flavor, though it lacks the tanginess that sumac brings to za'atar.
Baharat is a spicier option, but it shares some aromatic qualities with za'atar, offering a deeper and more complex flavor.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
