From the page: Za'atar: the Middle East in a jar
Idea 1
Bread with olive oil and za'atar
In the Levant, bakeries and families have served bread drizzled with olive oil and dusted with za'atar — that blend of thyme, sumac, and sesame — for centuries. Olive oil isn't just about flavor: it dissolves the essential oils in the herbs and carries their aroma into the warm bread, which releases steam and makes everything even better.
What you need
- Day-old bread (a French loaf from yesterday, pita, ciabatta, or slices of homemade bread)
- Olive oil (about 3 tablespoons)
- Za'atar (1 to 2 tablespoons)
- A brush or spoon for spreading
- Oven or skillet
How to make it
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1
Slice the bread into pieces about a finger thick, so it gets crispy on the outside and soft inside.
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2
Drizzle or brush plenty of olive oil on each slice — it will toast the surface and wake up the za'atar's aroma in the oven.
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3
Sprinkle the za'atar on top, pressing lightly with your fingers so the flakes stick to the oil and don't fall off.
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4
Bake at 350 °F for 5 to 8 minutes, or use a covered skillet over low heat, until the edges turn golden — the heat releases the herbs' fragrance.
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5
Serve while still warm, when the aroma is at its peak.
Finishing touches
Serve it with white cheese, sliced tomato, or scrambled eggs for a full breakfast. If your bread has gone stale, this prep brings it back to life: the olive oil rehydrates the crumb and the heat restores the crispness.
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