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| '''Za'atar''' (] '''زعتر''') is a mixture of ]s originating in the ]. The ] term ''za'atar'' refers to a mixture of any of various local herbs such as<!--I have alphabatized the herb list by name, so as to avoid any appearance of bias--> ], ], ] and ].<ref>http://www.chow.com/recipes/10607</ref> Alternate spellings include '''zaatar''', ''' |
'''Za'atar''' (] '''زعتر''') is a mixture of ]s originating in the ]. The ] term ''za'atar'' refers to a mixture of any of various local herbs such as<!--I have alphabatized the herb list by name, so as to avoid any appearance of bias--> ], ], ] and ].<ref>http://www.chow.com/recipes/10607</ref> Alternate spellings include '''satar''', '''zaatar''', '''zahatar''', '''zatar''' or '''zattar'''. | ||
| Za'atar is a spice mixture that can be comprised of either dried thyme (''Thymus vulgaris'') or dried hyssop (''Majorana syriaca L.'')<ref name="hyssop">{{web cite|url=http://www.israel-mfa.gov.il/MFA/Israel%20beyond%20the%20conflict/Hyssop-%20Adding%20Spice%20to%20Life%20in%20the%20Middle%20East|title=Hyssop: Adding Spice to Life in the Middle East|date=1998-07-01|publisher=Israel Ministry of Foreign Affairs}}</ref> and toasted |
Za'atar is a spice mixture that can be comprised of either dried thyme (''Thymus vulgaris'') or dried hyssop (''Majorana syriaca L.'')<ref name="hyssop">{{web cite|url=http://www.israel-mfa.gov.il/MFA/Israel%20beyond%20the%20conflict/Hyssop-%20Adding%20Spice%20to%20Life%20in%20the%20Middle%20East|title=Hyssop: Adding Spice to Life in the Middle East|date=1998-07-01|publisher=Israel Ministry of Foreign Affairs}}</ref> and toasted ], and ]. Some sources also include ], ], ], and ] seed. Red za'atar is made with dried thyme with ]. | ||
| The mixture is popular in ], ], ], ], ], ], ], ] and the ]. Notably, za'atar is a characteristic ] spice |
The mixture is popular in ], ], ], ], ], ], ], ] and the ]. Notably, za'atar is a characteristic ] spice; it is frequently sprinkled on ] or served with ] as a spread or dip. In ], there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar ] for ] before an exam.<ref>http://www.recipezaar.com/65710</ref> | ||
| Za'atar, considered an Arab spice, has more recently become "an integral element in ]"<ref name="hyssop"/>. That country's wild hyssop was on the verge of extinction due to over-harvesting. It was declared a ] in 1977.<ref name="hyssop"/> | Za'atar, considered an Arab spice, has more recently become "an integral element in ]"<ref name="hyssop"/>. That country's wild hyssop was on the verge of extinction due to over-harvesting. It was declared a ] in 1977.<ref name="hyssop"/> | ||
| Za'atar is used to spice meats and vegetables, and is mixed with ] to make a spread (''za'atar-ul-zayt'' or ''zayt-tu-zaa'tar''), which is used as a dip for ] bread rings (ka'k). Za'atar can also be spread on a dough base and baked as a bread, known as ]. It can be sprinkled on ] (yogurt that has been drained until it becomes a tangy, creamy cheese). |
Za'atar is used to spice meats and vegetables, and is mixed with ] to make a spread (''za'atar-ul-zayt'' or ''zayt-tu-zaa'tar''), which is used as a dip for ] bread rings (ka'k). Za'atar can also be spread on a dough base and baked as a bread, known as ]. It can be sprinkled on ] (yogurt that has been drained until it becomes a tangy, creamy cheese). Za'atar can also be mixed with salt, rolled into balls and preserved in oil, or dried in the sun. | ||
| ==See also== | ==See also== | ||
Revision as of 11:37, 2 March 2008
Za'atar (Arabic زعتر) is a mixture of spices originating in the Middle East. The Arabic term za'atar refers to a mixture of any of various local herbs such as hyssop, marjoram, oregano and thyme. Alternate spellings include satar, zaatar, zahatar, zatar or zattar.
Za'atar is a spice mixture that can be comprised of either dried thyme (Thymus vulgaris) or dried hyssop (Majorana syriaca L.) and toasted sesame seeds, and salt. Some sources also include savory, oregano, cumin, and fennel seed. Red za'atar is made with dried thyme with sumac.
The mixture is popular in Palestine, Israel, Jordan, Lebanon, Syria, Turkey, Libya, Morocco and the Armenian Diaspora. Notably, za'atar is a characteristic Palestinian spice; it is frequently sprinkled on hummus or served with olive oil as a spread or dip. In Lebanon, there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar sandwich for breakfast before an exam.
Za'atar, considered an Arab spice, has more recently become "an integral element in Israeli cuisine". That country's wild hyssop was on the verge of extinction due to over-harvesting. It was declared a protected species in 1977.
Za'atar is used to spice meats and vegetables, and is mixed with olive oil to make a spread (za'atar-ul-zayt or zayt-tu-zaa'tar), which is used as a dip for sesame bread rings (ka'k). Za'atar can also be spread on a dough base and baked as a bread, known as manakish. It can be sprinkled on labneh (yogurt that has been drained until it becomes a tangy, creamy cheese). Za'atar can also be mixed with salt, rolled into balls and preserved in oil, or dried in the sun.
See also
References
- http://www.chow.com/recipes/10607
- ^ "Hyssop: Adding Spice to Life in the Middle East". Israel Ministry of Foreign Affairs. 1998-07-01.
- http://www.recipezaar.com/65710
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