Za’atar Seasoning

Za’atar Seasoning

A bold, aromatic blend of toasted sesame, sumac, and herbs, this za’atar delivers authentic Middle Eastern flavor with a tangy, nutty finish. Perfect for flatbreads, hummus, roasted vegetables, grilled meats, and dips.

Poultry

1. Za’atar Roasted Chicken Quarters

Ingredients (serves 40)

  • Chicken leg quarters – 40 ea (~20 lbs)
  • Olive oil – 2 cups
  • Lemon juice – 1 cup
  • R.L. Schreiber Za’atar – 1 cup

Method

  1. Whisk oil, lemon, and Za’atar.
  2. Rub over chicken, marinate 2 hrs.
  3. Roast at 350°F to 165°F internal.
  4. Serve with roasted potatoes or pilaf.

Application: Banquet-style poultry, hospitals, schools.

Beef / Lamb

2. Za’atar Beef Kofta (Ground Beef Skewers)

Ingredients (serves 50 skewers)

  • Ground beef (80/20) – 15 lbs
  • Breadcrumbs – 3 cups
  • Egg – 4 ea
  • R.L. Schreiber Za’atar – 1 cup

Method

  1. Mix beef, breadcrumbs, eggs, Za’atar.
  2. Form onto skewers (4 oz each).
  3. Grill or bake until 160°F internal.
  4. Serve with yogurt or tahini sauce.

Application: Catering, Mediterranean-inspired menus, food trucks.

3. Za’atar-Crusted Lamb Chops

Ingredients (serves 20)

  • Lamb chops – 20 ea
  • Olive oil – ½ cup
  • R.L. Schreiber Za’atar – ½ cup

Method

  1. Brush lamb with oil, coat with Za’atar.
  2. Grill or broil to 140°F internal (medium).
  3. Serve with couscous or roasted vegetables.

Application: Upscale dining, banquet specials.

Seafood

4. Za’atar Seared Salmon

Ingredients (serves 24)

  • Salmon fillets – 24 ea (6 oz each)
  • Olive oil – ½ cup
  • R.L. Schreiber Za’atar – ½ cup

Method

  1. Coat salmon lightly with oil, then sprinkle Za’atar.
  2. Pan-sear or grill until 145°F.
  3. Serve with quinoa and lemon wedges.

Application: Mainstream seafood entrée with Mediterranean spin.

5. Za’atar Shrimp Flatbread

Ingredients (makes 12 flatbreads)

  • Naan or flatbread – 12 ea
  • Shrimp (peeled, deveined) – 3 lbs
  • Olive oil – ½ cup
  • R.L. Schreiber Za’atar – ½ cup
  • Mozzarella or feta – 2 lbs
  • Baby arugula – 1 lb

Method

  1. Toss shrimp with oil + Za’atar, roast until pink.
  2. Top flatbread with cheese + shrimp, bake.
  3. Garnish with arugula.

Application: Bar bites, shareables, catering trays.

Vegetables & Sides

6. Za’atar Roasted Vegetables

Ingredients (serves 40)

  • Mixed vegetables (zucchini, peppers, carrots, onions) – 15 lbs
  • Olive oil – 1 cup
  • R.L. Schreiber Za’atar – 1 cup

Method

  1. Toss vegetables with oil + Za’atar.
  2. Roast at 400°F until caramelized.
  3. Hold hot for service.

Application: Buffet side, healthcare, banquets.

7. Za’atar Mashed Chickpeas (Middle Eastern Mashed Potatoes Alternative)

Ingredients (serves 25)

  • Canned chickpeas – 5 lbs (drained)
  • Olive oil – 1 cup
  • Lemon juice – ½ cup
  • R.L. Schreiber Za’atar – ½ cup

Method

  1. Mash chickpeas coarsely with oil, lemon, Za’atar.
  2. Serve warm as side or spread.

Application: Vegan side option, institutional dining.

8. Za’atar Rice Pilaf

Ingredients (serves 50)

  • Rice – 10 lbs
  • Chicken or vegetable stock – 2.5 gallons
  • Olive oil – ½ cup
  • R.L. Schreiber Za’atar – 1 cup

Method

  1. Toast rice in oil.
  2. Add stock + Za’atar, cook until fluffy.
  3. Hold hot in steam table.

Application: Easy global-inspired starch side.

Bread / Bakery

9. Za’atar Focaccia

Ingredients (makes 2 full sheet pans)

  • Focaccia dough – 10 lbs
  • Olive oil – 1 cup
  • R.L. Schreiber Za’atar – ½ cup

Method

  1. Spread dough onto sheet pan.
  2. Brush with oil, sprinkle Za’atar.
  3. Bake at 400°F until golden.

 

Za’atar Crusted Chicken with Lemon Yogurt Sauce

Ingredients:

  • 4 boneless, skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp R.L. Schreiber Za’atar Seasoning
  • 1 cup Greek yogurt
  • Juice and zest of 1 lemon
  • 1 tbsp honey
  • 1 cup cooked couscous
  • 1 cup grilled zucchini or eggplant (optional)

Instructions:

  1. Rub chicken with olive oil and Za’atar. Let marinate 30–60 minutes.
  2. Grill over medium-high heat, 5–6 minutes per side until internal temp reaches 165°F.
  3. Mix yogurt, lemon zest, juice, and honey for sauce.
  4. Plate chicken over couscous with grilled veg; drizzle with lemon yogurt sauce.

Za’atar Chicken Pita with Lemon Yogurt Sauce

Ingredients:

  • 6 boneless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp R.L. Schreiber Za’atar Seasoning
  • 6 warm pita breads
  • 1 cup shredded lettuce
  • 1 roma tomato, sliced
  • ½ red onion, thinly sliced
  • 1 cup Greek yogurt
  • Juice of 1 lemon
  • Salt to taste

Instructions:

  1. Toss chicken with olive oil and Za’atar. Marinate 30–60 minutes.
  2. Grill 5–6 minutes per side until internal temp reaches 165°F.
  3. Mix yogurt with lemon juice and a pinch of salt for sauce.
  4. Warm pita, fill with chicken, lettuce, tomato, onion, and drizzle with yogurt sauce.

Roasted Carrots with Za’atar & Whipped Feta

Ingredients:

  • 2 lb rainbow carrots, peeled and halved
  • 2 tbsp olive oil
  • 1 tbsp R.L. Schreiber Za’atar Seasoning
  • 1 cup feta cheese
  • ½ cup Greek yogurt
  • Zest of 1 lemon
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions:

  1. Toss carrots with oil and Za’atar. Roast at 400°F for 20–25 minutes until tender and caramelized.
  2. Blend feta, yogurt, and lemon zest until smooth.
  3. Plate whipped feta, top with roasted carrots, drizzle with honey.

Za’atar Breakfast Flatbread

Ingredients:

  • 6 naan or flatbread rounds
  • 1½ cups shredded mozzarella
  • 6 eggs
  • 2 tbsp olive oil
  • 2 tbsp R.L. Schreiber Za’atar Seasoning
  • 1 cup arugula
  • Optional: hot honey drizzle or pickled onion

Instructions:

  1. Brush flatbread with olive oil and sprinkle Za’atar.
  2. Top with mozzarella and crack one egg over each.
  3. Bake at 425°F for 8–10 minutes until egg is set.
  4. Top with arugula and hot honey just before serving.