There are some flavors that take a while to get through to you. Maybe it's too unfamiliar, too brand new, too unexpected. That is how one of us felt about za'atar until very recently. The word za'atar is used to refer both to a plant indigenous to the Middle East (sort of a wild thyme) and to the spice blend it is included in (usually a blend of za'atar/thyme/oregano, sesame seeds, and sometimes sumac). The verdant, aromatic, sometimes smoky flavor pairs uncommonly well with olive oil, feta, meat and all the breads, so we want to make sure you have a go-to za'atar recipe on hand.
If the recipes below aren't enough to satiate your appetite for za'atar recipes (not to mention the history of the spice), we sincerely recommend that you pick up a copy of Jerusalem by Sami Tamimi and Yotam Ottolenghi and let your za'atar flag fly. The recipes in that cookbook have single-handedly reignited our taste for za'atar. If we missed your favorite way to use za'atar, let us know in the comments!