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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 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 and sumac.
The mixture is popular in Palestine, Israel, Jordan, Lebanon, Syria, Turkey, Libya, Morocco and the Armenian Diaspora. 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. Palestinians consider za'atar as one of their staple foods and they frequently sprinkle it on hummus or serve it with olive oil as a spread or dip.
In Israel, the 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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