| Revision as of 06:19, 2 March 2008 view sourceGilabrand (talk | contribs)Extended confirmed users72,084 edits zaatar is not a food; dead link (in any case, not a valid source); too many alternate spellings that are practically the same← Previous edit | Revision as of 06:21, 2 March 2008 view source Gilabrand (talk | contribs)Extended confirmed users72,084 edits not a "mainstay" of any cuisine - it is a common spicing, that's all.Next edit → | ||
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| The mixture is popular in ], ], ], ], ], ], ] and the ]. Notably, ] consider za'atar as one of their staple foods {fact}} and they frequently sprinkle it on ] or serve it with ] as a spread or dip. In ], 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 ] for ] before an exam.<ref>http://www.recipezaar.com/65710</ref> | The mixture is popular in ], ], ], ], ], ], ] and the ]. Notably, ] consider za'atar as one of their staple foods {fact}} and they frequently sprinkle it on ] or serve it with ] as a spread or dip. In ], 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 ] for ] before an exam.<ref>http://www.recipezaar.com/65710</ref> | ||
| In ], |
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-ul-zayt'' or ''zayt-tu-zaa'tar''), which is used as a dip for ]s (ka'k). 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. | Za'atar is used to spice meats and vegetables, and is mixed with ] to make a spread (''za'atar-ul-zayt'' or ''zayt-tu-zaa'tar''), which is used as a dip for ]s (ka'k). 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. | ||
Revision as of 06:21, 2 March 2008
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.
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 {fact}} 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 (za'atar-ul-zayt or zayt-tu-zaa'tar), which is used as a dip for sesame 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). 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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