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| '''Za'atar''' |
'''Za'atar''' is a mixture of ]s originating in the ]. The ] term ''za'atar'' refers to a mixture of any of various local herbs such as<!--I have alphabatized the herb list by name, so as to avoid any appearance of bias--> ], ], ] and ]. | ||
| Za'atar is a spice mixture that can be comprised of either dried thyme (''Thymus vulgaris'') or dried hyssop (''Majorana syriaca L.'')<ref name="hyssop">{{web cite|url=http://www.israel-mfa.gov.il/MFA/Israel%20beyond%20the%20conflict/Hyssop-%20Adding%20Spice%20to%20Life%20in%20the%20Middle%20East|title=Hyssop: Adding Spice to Life in the Middle East|date=1998-07-01|publisher=Israel Ministry of Foreign Affairs}}</ref> and toasted white ]s, and ]. Some sources also include ], ], ], and ] seed. Red za'atar is made with dried thyme with ]. | Za'atar is a spice mixture that can be comprised of either dried thyme (''Thymus vulgaris'') or dried hyssop (''Majorana syriaca L.'')<ref name="hyssop">{{web cite|url=http://www.israel-mfa.gov.il/MFA/Israel%20beyond%20the%20conflict/Hyssop-%20Adding%20Spice%20to%20Life%20in%20the%20Middle%20East|title=Hyssop: Adding Spice to Life in the Middle East|date=1998-07-01|publisher=Israel Ministry of Foreign Affairs}}</ref> and toasted white ]s, and ]. Some sources also include ], ], ], and ] seed. Red za'atar is made with dried thyme with ]. | ||
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| In ], wild hyssop was on the verge of extinction due to over-harvesting. It was declared a ] in 1977.<ref name="hyssop"/> | In ], wild hyssop was on the verge of extinction due to over-harvesting. It was declared a ] in 1977.<ref name="hyssop"/> | ||
| Za'atar is used to spice meats and vegetables, and is mixed with ] to make a spread |
Za'atar is used to spice meats and vegetables, and is mixed with ] to make a spread which is used as a dip for ]s. Za'atar can also be spread on a dough base and baked as a bread, known as ]. It can be sprinkled on ] (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. | ||
| ==See also== | ==See also== | ||
Revision as of 06:25, 2 March 2008
Za'atar 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.
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. The mixture is popular in Israel, Jordan, Lebanon, Syria, Turkey, Libya, Morocco and the Armenian Diaspora. Notably, 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 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.
In Israel, 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 which is used as a dip for sesame rings. 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.
See also
References
- ^ "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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