ZA'ATAR • The ancient Spice of Lebanon

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Za'atar  Z'ah-mazing❣ 

Breathe in the aroma.  Enjoy the crunch of perfectly toasted sesame seeds.  Savor the tangy, nutty, and earthy flavor.

 

  What exactly is Za'atar?  

Za'atar (pronounced "Zah-tar") is a common traditional versatile everyday spice blend found throughout the Middle East.  Besides a spice blend, a wild herb, a dip, a condiment, and a snacking equivalent of popcorn, it's an ancient cultural icon. 

The blend is diverse in its applications because it balances the earthiness of French Thyme—which lend woodsy accents, the nuttiness of slow-toasted Sesame Seed, and the tartness of Sumac Berry, who provides an acidic lift, a superb substitute for lemon juice.  We recommend using our Za’atar on meats and vegetables, but don't underestimate its ability to become a tasty addition to flatbread, when mixed with olive oil.

We blend hand-rubbed and then freshly ground French Thyme, add toasted Sesame Seed, pungent Sumac Berry, Turkish Oregano, and delicate Marjoram. A slight pinch of Himalayan Sea Salt seals together all the flavors, producing an earthy blend with strong tart and nutty notes.

 

  Simple ideas with Za'atar

—Za'atar is most frequently used as a table condiment, dusted on food on its own, or stirred into some olive oil as a dip for soft, plush flatbreads. That spread is often applied to the bread before baking, which lends incredible depth of flavor to the herbs and sesame seeds.
—drizzle goat cheese or feta w EVOO & sprinkle za'atar on top
—make a vinaigrette w olive oil, balsamic, and za'atar, allow to infuse for at least 30 minutes. Use on salads or veggies.
—grind Za'atar in a spice grinder and fold it into aioli
—sprinkle over sliced ripe tomatoes and cucumbers; garnish with lemon basil
—sprinkle on fried eggs or deviled eggs.
—mix into savory yogurt for a simple treat that will have you transported to the Mediterranean in no time.
—sprinkled on pizza or in shakshuka.
—sprinkle on vegetables, salads, meatballs or kebabs.
—dunk some bread (such as pita) in flavorful olive oil and then dip the oil soaked bread in the Za'atar. Have a side of olives, finish with thick rich arabic coffee or mint tea.
—sprinkle Za'atar over plain yogurt and drizzle with olive oil, and you've got a terrific dip.
—tossed with olive oil and carrots and kale and then roasted.
—Za'atar also makes a superb dry rub for roast chicken or lamb, as well as on firm or starchy vegetables like cauliflower or potatoes.
—add some to your next batch of lemon cookies—lemon, thyme, and sesame are a trio on par with tomato, basil, and mozzarella, perfect in sweet and savory foods.
—some people eat za'atar as-is, out of hand, and it's strangely addicting. When paired with popcorn, even more so.
—You'll be hard-pressed to meet a savory food that doesn't benefit from some Za'atar love.




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