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Ground Tumeric available in special reusable collector tin
An aromatic combination of sumac, sesame seeds and herbs that is totally delicious when mixed with oil and spread on bread; a perfect seasoning for meats and veggies.

Gluten Free
igourmet Lebanese Zaatar
igourmet Lebanese Zaatar

Za'atar Herb
(Sweet Majoram)
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Za'atar

Persian Za'atar, Roman Hyssop, European Hyssop, Wild Marjoram, Oregano, Pot Marjoram, Winter Marjoram, Winter Sweet, Syrian Oregano, Sweet Majoram

Origanum majorana, Origanum syriacum

zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar, satar

Comments:
The Za'atar herbs are sometimes called Desert Hyssop or Donkey Hyssop but, should not be confused with true Hyssop, (Hyssopus officinalis) or any of the other herbs that include "Hyssop" in their names. Za'atar mixtures include Origanum majorana, Origanum syriacum

Za'atar (Zahatar) Spice Blend
Middle Eastern favorite
Za'atar (Zahatar) Spice Blend

Za'atar (zaatar) is an Arabic word that is used to describe any of the various local herbs of the mint family, from the genera Origanum, Calaminta, Thymus and Satureja that are native to the region.

Za'atar (zahatar) is also the name for a condiment and spice blend made from the same family of related Middle Eastern herbs that includes Oregano, Basil thyme, Thyme, and Savory.

A traditional Zahtar is a very aromatic herb and spice mixture of thyme, sesame seeds and sumac that is both popular and widely used in cooking and as a condiment in Armenia, Iraq, Jordan, Lebanon, Libya, Morocco, the Palestinian territories, Syria, and Turkey.

Zahtar has a bright zesty/herbal flavor with a deep nutty and woodsy accent. The sumac provides an acidic characteristic that acts as an excellent substitute for lemon juice. With a balance of floral herbal notes and rich flavors, za'atar is a versatile everyday spice blend. In the Middle East, it is used on meats and vegetables, and mixed with olive oil to make a spread or dip.

Green za'atar mixture is traditionally composed of dried thyme and toasted white sesame seeds, and some even report savory, hyssop, oregano, cumin, and fennel seed to localized versions.

Red za'atar is similarly made with dried thyme, savory, and oregano, with the addition of salt, and sumac and it is the introduction of sumac berries that give it its distinctive red color.

Culinary Uses for the Blend

The Za'atar spice blend is a incredibly versatile and can be used on a variety of foods and compliments everything from bread to vegetables. It is one of the most popular spice blends in the Middle East with different versions of za'atar fluctuating greatly in proportions and basic ingredients throughout the regions of popularity

You can find good quality za'atar mixtures in many Middle Eastern markets and its becoming increasingly available in grocery stores, but as with any spice blend, it's always better when blended at home with your own recently dried herbs. When creating your own spice blend, you have full control over what goes into your blend and its always more gratifying to cook creatively. Remember, when it comes to Za´atar there are no boundaries to what you can do with it.

Middle Eastern restaurants commonly serve Zahtar sprinkled on bread in mezze or flat bread or dry roast the blend to release the aromas and flavors then mix with olive oil to use as a dip for pita bread.

Essential oil is used in commercial flavorings for baked goods, candies, condiments, ice creams, soft drinks and meats.

The making of Za'atar, consists of the joint grinding of thyme, oregano, marjoram, in any combination. The mixture is then blended (married) with fennel seed, toasted sesame seed, and salt. In Lebanon the spice blend contains sumac berries that cause the mixture to have a very noticeable and a distinguishing dark red color.

Syrian Oregano, Wild Marjoram, Oregano, Pot Marjoram, Winter Marjoram, Winter Sweet, Syrian Oregano
Origanum majorana
Fresh Za'atar

How to enjoy Zaatar

  • A traditional beverage in Oman consists of za'atar steeped in boiling water to make an herbal tea.
  • Za'atar is quite frequently used as a table condiment and will quickly prompt conversation at your next dinner gathering.
  • Stirred into some olive oil (infused) as a dip for soft, plush flatbreads, sesame bread or any of your favorite breads.
  • Brush the Za'atar infused oil on bread dough or dinner rolls before baking, to create interesting and unique dinner breads with incredible depth of flavor of roasted herbs and sesame seeds. Sprinkle on top of buttered French bread and toast under the broiler of your oven much the same way garlic bread is made.
  • For great tasting grilled meats, Za'atar also makes a superb dry rub for beef, lamb, chicken and fish (salmon and halibut are great choices).
  • Cook Zahtar with sautéed vegetables or hard and starchy vegetables like cauliflower and potatoes and mix into tossed salads.
  • Zaatar and Labneh Pizza
    Zaatar and Labneh Pizza
  • Add to cooked rice and use Za'atar in rice dishes such as Paella.
  • Za'atar sprinkled on yogurt that has been drained until it becomes a tangy, creamy cheese creates Labneh (a popular food eaten by Lebanese, Palestinians and Syrians).
  • Blend Za'atar with hummus and spread on pita or bread for a great tasting snack.
  • In Israel, Za'atar is widely sprinkled on pizza, in fact, delivery pizzas come with small packets of it.
  • Dip feta cheese into olive oil and roll in Za´atar.
  • Add a pinch to your favorite vinaigrette salad dressing recipe.
  • Mix Zahtar with conventional dips like French onion or Ranch to create a unique party dip.
  • Top a baked potato with sour cream and Za´atar for a zingy new taste to an old favorite.
  • In Lebanon, za'atar is most associated with breakfast, a cue well worth taking. Try dusting some on eggs, oatmeal, or yogurt (especially labneh). Add Za'atar to your next batch of lemon cookies

More Uses and Benefits:
Origanum majorana

Medicinal use

The Za'atar herb (thyme) has been shown by medical studies to be high in anti-oxidants, and also to stimulate antimicrobial activity against such pathogenic microorganisms as Salmonella typhimurium and Staphylococcus aureus.

Eating zaatar on bread helps digest the heaviness of the bread and can prevent many digestive and allergic reactions related to bread.

Mixed with boiling water and sweetened with honey, the fresh herb has been employed with success as a safe cure for stomach problems and whooping cough as well as in cases of catarrh and sore throat.

Drinking the green leafy tea also has many health benefits. Having a cup of zaatar tea in the morning will ease menstrual cramps and eliminate phlegm. Zaatar is also good for those who are feeling drowsy or depressed as it helps in stimulating the brain, refreshing the mood and improving the memory.

As a natural anti-inflammatory it can be used to treat skin conditions such as eczema and psoriasis as it reduces the itching of the skin. It can also be applied to insect bites.

One of the most useful factors of this herb is its antiseptic qualities. Used as a warm tea bag, it can cure styes, pink eye or conjunctivitis. Because of its antispasmodic qualities, it is also of great relief to women suffering from cramps during their monthly periods.

A Short History of Za'atar:
Za'atar has its origins rooted in the Levantine culture and is believed to keep one's mind alert as well as it will make the body strong. In Palestine, many children, before an exam in school, are fed a Za'atar sandwich for breakfast.

When used in Levant this mixture contains the herb of the same name. Other names for Za'atar: in the Bible as hyssop, Syrian oregano, and wild marjoram. In English it can be called European oregano, oregano, pot marjoram, wild marjoram, winter marjoram, and winter sweet.

The two plants, oregano and marjoram, are very closely connected to each other and are of the same family (Labiatae). The same family also contains the commonly used herbs; mint and sage, with all of these herbs being interchangeable.

Lebanese Zaatar 8 oz

A Middle Eastern favorite (especially spread on pita bread for breakfast), Lebanese Za'atar is believed to make the mind alert and the body strong. Its zesty/herby/nutty flavor makes it delicious mixed with olive oil for dip, in a wrap combined with fresh tomatoes, green olives onions and mint leaves, or even as a topping for steaks, rice and vegetables. There are many Za'atar recipes but this one includes the most ingredients. Ingredients: toasted sesame seeds, sumac, thyme, oregano, basil, savory, marjoram, orange peel, nigella seeds, hyssop.

Remember: This Za'atar is salt free, msg free, gluten free, preservative Free.