za’atar & whole wheat za’atar rolls

Mother Earth’s medicine chest is full of healing herbs of incomparable worth. —Robin Rose Bennett

za'atar | conifères & feuillusDespite a short gardening season here and an urban garden that feels way too tiny, they are both just enough to grow herbs, harvest and dry them, and stock my medicine cabinet, aka pantry, with wonderful concoctions that hold the sun of the passing summer.

I came across this za’atar recipe on Maria-Christina Conrad’s gorgeous Instagram account @safran_rot and it quickly became a mainstay in our pantry. Thank you Christina for allowing me to share the recipe on my blog.

za'atar | conifères & feuillusza'atar | conifères & feuillusza'atar | conifères & feuillus

Za’atar (recipe reprinted with permission from @safran_rot)

(yields just shy of 1/2 cup)

  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 2 tsp ground sumac
  • 1/2 tsp ground fennel
  • 1/2 tsp sea salt
  • 2 tbsp toasted sesame seeds, cooled completely*
  1.  Multiply recipe as required. Combine all the ingredients.

*How to toast sesame seeds.


Za’atar Rolls

  1. After the first rise, roll out the dough in a rectangular shape, about 12×16 inches
  2. Brush with olive oil.
  3. Sprinkle over with za’atar.
  4. Start at the short edge and roll into a cylinder.
  5. Cut into 7 segments.
  6. Place in a greased cast-iron skillet, cut side facing up.
  7. Cover with a cloth and allow to rise in a warm spot for about an hour.
  8. Preheat oven to 400ºF.
  9. Bake for about 20 minutes, until browned on top.
  10. Carefully remove and cool on a rack.