The Essential Middle Eastern Spice Guide: Za'atar, Sumac, and More
Middle Eastern cuisine is defined as much by its extraordinary spice palette as by its ingredients. Understanding even a handful of key spices and blends opens up an entire culinary tradition — fragrant, layered, and remarkably versatile across both savory and sweet preparations. This guide covers the essential spices and blends you need to cook authentically from the Levant, the Gulf, North Africa, and Persia.
Za'atar
Za'atar is simultaneously an herb (wild thyme, or sometimes a thyme-oregano hybrid native to the Levant) and a spice blend. The blend typically combines dried za'atar herb with sesame seeds, sumac, and salt, though regional variations across Lebanon, Syria, Jordan, and Palestine differ significantly in proportions and additional ingredients.
Za'atar is one of the most versatile condiments in the Middle Eastern kitchen. Mixed with olive oil, it becomes a dipping sauce for bread that appears at virtually every Levantine breakfast. Rubbed on chicken or lamb before roasting, it creates a fragrant crust. Sprinkled over labneh (strained yogurt cheese), hummus, or scrambled eggs, it adds herbal brightness. Za'atar flatbreads (manaqeesh) are among the most beloved street foods in Lebanon and Palestine.
Sumac
Sumac is ground from dried berries of the Rhus coriaria plant and has a distinctive tangy, fruity sourness that functions as a souring agent in Middle Eastern cooking — analogous to lemon juice but with a more complex, fruity depth. The dark burgundy-red powder is used as a seasoning on grilled meats, salads (particularly fattoush), and in the Levantine spice blend za'atar.
Sumac is the defining flavor of musakhan, the Palestinian roasted chicken dish, where it is used generously with caramelized onions. It sprinkled on hummus, kebabs, and eggs. Its tartness cuts fat well, making it an excellent seasoning for lamb and beef. If you only add one Middle Eastern spice to your pantry, sumac's versatility makes it an excellent first choice.
Baharat
Baharat (Arabic for "spices") is a warm, aromatic blend used throughout the Gulf states, Turkey, and much of the Arab world. Typical ingredients include black pepper, allspice, cinnamon, coriander, cloves, cumin, cardamom, and nutmeg, though regional versions vary considerably. Turkish baharat often includes mint; Saudi versions may emphasize rose petals.
Baharat is the essential seasoning for kibbeh (ground meat and bulgur dumplings), kofta (spiced ground meat), rice pilafs, and braised meats. It is one of those blends where the whole is more than the sum of its parts — the combination creates a warmth and complexity that no individual spice replicates.
Ras el Hanout
Ras el hanout is the great North African spice blend, associated with Morocco, Tunisia, and Algeria. The name means "head of the shop" — the best spices the merchant has to offer. Classic versions can contain 20 to 30 spices including cinnamon, cumin, coriander, ginger, paprika, turmeric, rose petals, and several exotic additions like grains of paradise or dried rosebuds.
It is the defining seasoning of Moroccan tagines and couscous, and works beautifully with lamb, chicken, and root vegetables. Each spice merchant's blend is unique, making it worth trying several versions to find one that suits your palate.
Seven Spice (Sabaa Baharat)
Lebanon's signature blend, seven spice, combines allspice, pepper, cinnamon, cloves, cumin, coriander, and nutmeg into a blend that is slightly warmer and sweeter than the Gulf's baharat. It is the foundation of Lebanese home cooking — appearing in kibbeh, kafta, rice, soups, and stews. If you are cooking from a Lebanese cookbook, seven spice is the blend referenced most often.
For recipes using these spices, see our authentic hummus guide and our Lebanese mezze spread guide. Visit our recipe converter to scale recipes for your needs.