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Za'atar (Arabic زعتر) is a mixture of spices originating in the Middle East. The Arabic term za'atar refers to a mixture any of various local herbs such as hyssop, marjoram, oregano and thyme. Alternate spellings include zaatar, zatar, zattar or zahatar.
Za'atar is a spice mixture that can be comprised of either dried thyme (Thymus vulgaris) or dried hyssop (Majorana syriaca L.) and toasted white sesame seeds, and salt. Some sources also include savory, oregano, cumin, and fennel seed. Red za'atar is made with dried thyme with sumac.
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. The mixture is popular in Turkey, Morocco, Libya, Lebanon, Syria, Jordan, Palestine, Israel, and the Armenian diaspora as well as many countries in North Africa. In Palestine, za'atar is considered one of the staple foods that is frequently sprinkled on hummus or served it with olive oil as a spread or dip.
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 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). It can also be preserved in oil, by mixing with salt and rolling into balls or by drying in the sun.
In Israel, wild hyssop was on the verge of extinction due to over-harvesting. It was declared a protected species in 1977. The biblical name for za'atar is ezov. The use of za'atar as a spice, fragrance and medicine was widespread in antiquity.
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
- http://www.jhom.com/topics/spices/hyssop.html
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