Everyone Loves Za'atar. But Where Did It Actually Come From?

Whether it's sprinkled over warm manoushe, folded into labneh, scattered across roasted vegetables or whisked into olive oil, za'atar has become one of the world's most beloved seasonings. Hailing from the Levant, it now appears on restaurant menus from New York to Copenhagen, stocked on supermarket shelves alongside spices from every corner of the globe.

But long before it became a pantry staple around the world, za'atar belonged to one place.

Its story begins in 'Bilad-Al-Sham'.

By Cynthia Jreige

The word za'atar originally referred not to the spice blend itself, but to a wild aromatic herb, Origanum syriacum, native to the mountains and hills of present-day Lebanon, Palestine, Syria and Jordan. Closely related to oregano and marjoram, the plant has grown wild across the region for thousands of years, becoming intertwined with its landscapes, traditions and daily rituals.

Over time, the name evolved to describe the spice mixture that most of us know today. While there is no single recipe, the blend typically combines dried za'atar with toasted sesame seeds, sumac and salt. Depending on the village, family or country, it may also include thyme, oregano, marjoram or other herbs, making every version slightly different and deeply personal.

Unlike many recipes that can be traced back to a single inventor or historical moment, za'atar developed organically over centuries. It was passed from one generation to the next, refined in home kitchens rather than royal courts, and shaped by what grew naturally in each region. Even today, asking someone for their family's za'atar recipe is a little like asking for the secret behind a grandmother's favourite dish. There is no universal answer, and that's exactly the point.

The herb itself has an equally fascinating history. Ancient texts from the Eastern Mediterranean reference aromatic plants believed to be related to modern za'atar, although historians remain cautious about drawing direct comparisons to today's blend. What is clear is that wild oregano-like herbs have been valued across the Levant since antiquity, appreciated not only for their flavour but also for their medicinal properties. For generations, za'atar has been associated with strength, wellbeing and memory, a belief that still lives on today in countless households where children grow up eating manoushe bi za'atar before heading to school.

As the spice travelled beyond the Levant through migration and global curiosity, it found new audiences while remaining a powerful symbol of home for those who grew up with it. Few ingredients evoke nostalgia as instantly. The scent of warm olive oil meeting freshly baked bread, the unmistakable tang of sumac and the earthy aroma of wild herbs have become sensory shortcuts to family breakfasts, village bakeries and long summer mornings.

Perhaps nowhere is za'atar's significance more deeply felt than in Palestine, where the wild herb has become inseparable from questions of heritage, identity and land. Harvesting native wild za'atar carries cultural meaning that extends far beyond the kitchen, reflecting generations of connection to the landscape and preserving traditions that have endured despite changing circumstances. Across Lebanon, Syria and Jordan, too, the herb remains a defining part of local food culture, woven into everyday life rather than reserved for special occasions.

Today, chefs continue to reinterpret za'atar in endlessly creative ways. It appears in butter, ice cream, cocktails, pastries and even fine dining tasting menus. Yet its enduring appeal lies in its remarkable simplicity. Long before it became fashionable, za'atar was already doing exactly what great food has always done: bringing people together around the table.

For a seasoning that has become globally recognised, its origins remain profoundly local. Za'atar isn't simply a blend of herbs and spices, it is a taste of the Levant itself, carrying centuries of history, memory and culture in every pinch.

It is perhaps no surprise that the world fell in love with it. After all, the best stories often begin at home.

Cover Photo: Man’oushe Zaatar d'Eats ThymeThe Social Food

Sources:

1. Dioscorides – De Materia Medica (1st century CE)
   • One of the earliest surviving texts mentioning a plant identified as za'atar (though scholars debate the exact species).
   • Good historical context, but should be interpreted cautiously.
2. Kew Science – Plants of the World Online
   • Entry for Origanum syriacum.
   • Confirms the botanical identity and native distribution of the herb throughout the Levant.
3. Royal Botanic Gardens, Kew
   • Botanical information on oregano species and Mediterranean herbs.

Books

Claudia Roden – The New Book of Middle Eastern Food

Probably the single most authoritative culinary source.

She discusses:

• regional differences in za'atar
• Levantine origins
• traditional preparation
• cultural importance

Anissa Helou – Levant

Excellent on:

• history
• regional recipes
• Palestinian, Lebanese and Syrian traditions

Helou is widely regarded as one of the foremost authorities on Levantine food.

Sami Tamimi & Tara Wigley – Falastin

Especially strong on:

• Palestinian culinary traditions
• wild za'atar
• cultural significance