Zaatar (also za’atar, zeytoon, zaatar) is a spice mix made with wild herbs, sesame seeds and sumac. The word ‘zaatar’ comes from the Arabic word for thyme. Zaatar is used in many different Middle Eastern dishes, including as a topping for breads such as pita or as an ingredient in stuffing’s, dips and salads. But how do you make it? And what are all the different types of zaatar? Well, I’m going to tell you everything you need to know about zaatar right here.
Two words that describe zaatar are “diverse” and “versatile.” Zataar has so many different types that it can be hard to keep track of them all. Some kinds are specific to certain regions of the Middle East, but there are also some variations within regions. With so many variations out there it’s not surprising that some people don’t know what all of the types are called or what they’re used for. So where do we start?
Well first I want to point out that there isn’t just one type of zaatar. There are at least three different varieties: Lebanese, Syrian and Palestinian. There may be more
Zaatar is a mixture of herbs, sesame seeds and sumac. The main ingredients are thyme, oregano, marjoram, salt and sesame seeds. Sesame seeds add the nutty flavor to zaatar. Sumac adds the sour flavor. Most zaatar you see on grocery store shelves is already mixed together. However, many people in the Middle East make their own blend of zaatar so they can control what goes into it.
Tahini is an important ingredient to making your own blend of zaatar. It’s a paste made from ground sesame seeds. You can find it already mixed with olive oil in many grocery stores or you can buy the ground sesame seeds and make your own tahini at home. The tahini is mixed with the other ingredients to make a paste that is thin enough to spread on bread or crackers but thick enough that it doesn’t end up running all over the place when you dip your pita into it.
In Egypt, Lebanon and Syria, zaatar is eaten with pita bread as a snack or appetizer every day for breakfast along with labneh (strained yogurt). In Jordan, zaatar is eaten as a side dish
Zaatar (pronounced zah-tar) is a Middle Eastern spice blend. It is also the name of a Levantine herb used in cooking, as well as an herb that grows wild in northern Africa. Zaatar is most commonly associated with Lebanon, where it is a staple of traditional cuisine. It can be found throughout the Mediterranean and Middle East, but due to its popularity, the word ‘zaatar’ has become synonymous with Lebanese cuisine in many countries.
When you think of Middle Eastern food, you probably think of falafel, hummus, baba ghanoush, shawarma, kebabs and other popular dishes. What usually doesn’t come to mind are herbs like thyme and sumac—but they should!
Zaatar is a spice-blend that contains dried thyme plus sumac (or another tangy lemony spice), sesame seeds and salt.
The exact recipe varies from region to region and household to household. Some people prefer more thyme while others choose their ingredients depending on the price of spices or availability of ingredients.
The spice mixture can be used as a rub for meat or fish or added to olive oil as a dipping sauce or marinade for shawarma or fried
Zaatar is a Middle Eastern herb and spice blend that has been used for over 2,000 years.
Zaatar is made from sumac, sesame, thyme, and other herbs and spices.
Usually it is sprinkled on bread or added to olive oil or butter before eating or cooking.
“Zaatar” comes from the Arabic word “za’atar,” which means ‘thyme.’ Thyme was believed to have medicinal properties by ancient Egyptians, Greeks and Romans.
The zaatar spice blend is similar to the Persian spice blend called “Seyaneh.”
Zaatar is a spice blend that is found throughout the Middle East. It is used in a variety of dishes, and it can be made from herbs, sesame seeds, sumac, salt, and other spices. While there are many recipes for zaatar spice blends, the basic ingredients in all of them are oregano or thyme, toasted sesame seeds, sumac, and salt.
Taste:Piquant and aromatic
Zaatar is a spice mixture made up of wild thyme, toasted sesame seeds, and sumac. It is a common ingredient in Middle Eastern cuisine.
Zaatar has been used for centuries in the Middle East, especially in Syria and Lebanon. While it is commonly known as a spice blend, it is also used as an herb and condiment. It is popular throughout the Levant, including Palestine.
Tahini (sesame paste) is sometimes added to recipes that include zaatar as a way of enhancing its flavor. The main ingredients of zaatar are dried hyssop leaves or oregano or wild thyme or both, toasted sesame seeds, and salt. Sumac may also be added.*
Zaatar is a spice blend that is popular in the Middle East. It is made of mixed dried herbs and spices, and used as a condiment.
Zaatar is most commonly used as a dip for bread. The dip can be eaten with pita bread or flat bread, often with olive oil or water added to it. It may also be eaten with other foods like labneh (a yogurt cheese) or kebab.
The word zaatar comes from the Arabic word “zaat” meaning “thyme”, but zaatar often does not contain thyme. Other ingredients in zaatar include oregano, mint, marjoram, hyssop, sumac and sesame seeds. The sesame seeds give zaatar its distinctive aroma.