That sharp, nutty, faintly sour hit from zaatar is hard to fake with a single spice swap. The blend works because it has three moving parts: a tang element (usually sumac), dried herbs (thyme, oregano, or actual zaatar herb), and toasted sesame seeds.
Miss any one of those, and the result tastes incomplete.
The good news is that most kitchens already have the pieces. You just need to know which piece does which job, and how to combine them.
A good zaatar substitute needs three things: a tang source (sumac or lemon zest), dried herbs (thyme, oregano, or marjoram), and toasted sesame seeds. The DIY sumac-thyme-sesame blend is the closest overall match. Use 1:1 in any recipe.
5 Best Zaatar Substitutes (Ranked by Flavor Match)
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Sumac + Thyme-Oregano + Sesame | Both | 1:1 | Closest flavor match |
| 2 | Lemon Zest + Oregano + Sesame | Both | 1:1 | Brighter, use fresh zest |
| 3 | Marjoram + Thyme + Sesame | Cooking | 1:1 | Low tang, herb-forward |
| 4 | Garlic + Thyme + Sesame | Cooking | 1:1 | Savory, add lemon after |
| 5 | Tahini + Lemon + Sumac | Dips | 2 tbsp | Thin before spreading |
1. Sumac + Thyme-Oregano + Sesame
This is the substitute we reach for first. It rebuilds zaatar from the ground up, using sumac for tang, a thyme-oregano mix for the herbal backbone, and toasted sesame for nuttiness.
The result is nearly indistinguishable in most recipes.
Knowing how tangy-fruity spice options behave will help you dial in the right ratio for your taste.
- Blend ratio: 1 teaspoon sumac + 2 teaspoon dried thyme + 1 teaspoon dried oregano + 1 teaspoon toasted sesame seeds
- Use for: flatbread topping, roasted chicken, olive oil dipping mix
- Adjust tang: if it tastes too sharp, add ½ teaspoon extra sesame to soften
- Skip if: you have no tang ingredient at all; without sumac, lemon, or vinegar, the blend tastes flat
2. Lemon Zest + Oregano + Sesame
When sumac isn't in the cupboard, lemon zest is the fastest way to get the tang back. It's brighter than sumac and slightly floral, but paired with oregano and sesame it stays in Mediterranean territory.
The key is treating the zest like a spice: measure it, don't just grate freely.
Understanding how storing fresh zest affects potency will keep your blend consistent.
- Blend ratio: ½ teaspoon lemon zest + 1½ teaspoon dried oregano + 1 teaspoon toasted sesame seeds
- Best for: dips, grain bowls, quick vegetable seasoning
- Too bright? Add a pinch of dried thyme to round out the sharpness
- Skip if: your recipe needs a mellow baked-in tang; lemon zest reads as "fresh" and won't mellow in the oven the same way sumac does
3. Marjoram + Thyme + Sesame
This blend skips the tang almost entirely and leans on fragrance. Marjoram is sweeter and softer than oregano, and it pairs with thyme to create a genuinely aromatic mix.
The nutty seed base still gives the blend its satisfying texture.
If you're using this in a dip, stir in a spoon of lemon juice or a dollop of yogurt right before serving to compensate for the missing sour note. That single addition brings the profile close enough for most dishes.
Skip if you need the sharp, sumac-like tang to come through in the finished bite. This version is for when fragrance matters more than acidity.
4. Garlic + Thyme + Sesame
When the dish is chicken or roasted vegetables, this blend earns its place. Garlic powder adds a savory depth that zaatar doesn't naturally have, which makes the substitute bolder and slightly richer.
It's not a flavor-for-flavor match, but it works beautifully as a seasoning crust.
A recipe like this tahini chicken option is exactly where this blend shines instead of standard zaatar.
Classic Zaatar
Works for: dips, flatbread, herb-forward dishes
Skip if: you want bold savory depth on roasted meat
Garlic + Thyme + Sesame
Works for: chicken, roasted veg, savory crusts
Skip if: making a dip where garlic will dominate the mix
- Blend ratio: ½ teaspoon garlic powder + 2 teaspoon dried thyme + 1 teaspoon toasted sesame seeds
- Add tang after: squeeze lemon juice over the finished dish, not into the dry blend
- Best for: chicken marinades, roasted carrots, cauliflower
5. Tahini-Thinned Sesame Dip
Tahini is already half the story in zaatar-oil dips, so this substitute is a shortcut that actually makes sense. Mix tahini with lemon juice, a pinch of sumac or dried thyme, and thin it with water until it spreads easily.
For flatbread and warm bread dipping, it's genuinely close.
If you want to roast vegetables with a zaatar-style finish, roasting with thyme alongside this dip on the side is a solid combination.
| Use | Ratio | Notes |
|---|---|---|
| Dipping (bread) | 2 tablespoon tahini + 1 teaspoon lemon + pinch sumac | Thin with 1-2 teaspoon water until pourable |
| Spread (flatbread) | 1 tablespoon tahini + ½ teaspoon dried thyme | Use thicker, don't thin much |
| Drizzle (salad) | 3 tablespoon tahini + 2 teaspoon lemon juice | Thin to dressing consistency |
- Start thin: tahini thickens as it sits; make it slightly runnier than you want
- Add herbs last: stir in thyme or sumac after thinning so they don't clump
- Skip if: you need to bake zaatar into dough; tahini paste turns heavy and oily under prolonged heat
Making Any Zaatar Substitute Work
The single biggest mistake with zaatar substitutes is adding them all at once and calling it done. Timing matters.
Sesame seeds toast further during roasting, so reduce your quantity slightly before the oven and add a fresh pinch after. Tang from lemon zest fades under heat, while sumac holds better.
Understanding dried herb form differences also affects how much you need, since ground oregano is more concentrated than flaked. For sesame, knowing keeping seeds fresh prevents the rancid-fat taste that can ruin a whole blend.
- Balance tang first: taste your blend before using it; if it's flat, add sumac or a few drops of lemon juice before adjusting herbs
- Match texture to use: dry blends for toppings and crusts, tahini-based mixes for dips and spreads
- Time the addition: before baking for a crust effect, after cooking for a bright herb finish
When picking the right garlic base for your savory version, fresh-roasted garlic works better than raw in dry blends.
Frequently Asked Questions
Sumac is the closest match for zaatar's tang. If sumac isn't available, use ½ teaspoon lemon zest per teaspoon of sumac, keeping amounts small so it doesn't overwhelm the herbs.
Yes, but add sesame seeds and a squeeze of lemon too. Oregano alone tastes too herbal and Italian without those two elements anchoring it.
Use a 1:1 ratio by volume for any of the dry blends listed here. Start with the stated amount and adjust after tasting, since homemade blends vary in intensity.
They often do. Fix it by adding a small squeeze of lemon juice or a pinch of citric acid directly to the finished dish, not to the dry blend.
For dry toppings, use the sumac-thyme-sesame blend. For dips, go with the tahini-lemon mix, thinned to a pourable consistency before serving.
5 Best Zaatar Substitutes (Tested)
Ingredients
Equipment
Method
- Choose your base: sumac for tang (closest), or lemon-pepper + a pinch of salt if you don’t have sumac.
- Blend herbs: mix dried thyme with oregano (2:1). Add marjoram to round the flavor if you have it.
- Add sesame: stir in toasted sesame seeds until the mix looks speckled and nutty.
- Taste and adjust: if it’s flat, add more sumac/lemon; if it’s too sharp, add a little extra sesame or herbs.
- Use as a 1:1 replacement for zaatar in recipes calling for topping, seasoning, or dipping mixes.
Notes
- For the closest match, prioritize tang (sumac) + thyme/oregano + toasted sesame.
- If using tahini instead of sesame, thin it with a teaspoon of water so it coats evenly.
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Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
