Za’atar has become a culinary sensation due to its intense herb flavour and tangy zing. Long a staple of Palestinian cooking and street food, za’atar is made with wild thyme and sumac mixed with roasted sesame seeds and salt. Add za’atar to make instant salad dressings and marinades, garnish on dips and soups, sprinkle on breads and pizza, rub on chicken and meat for BBQ – virtually anything – or simply with olive oil for dipping. Zesty, delicious and nutritious.
The wild thyme is picked, cleaned and dried before being blended with roasted sesame seeds, ground sumac and a touch of salt. Zatoun za’atar is processed by a member women-owned cooperative in Al-Jalama. Olive oil, za’atar and fresh-baked bread is the traditional daily breakfast in Palestine. Za’atar can keep indefinitely when refrigerated but it should not last more than a few months when you discover its taste and diverse range of uses. No limit to its uses -please download recipe booklet (in pdf) called Tasty and Easy.
Discovered by people in North America, za’atar continues to grow in popularity by leaps impressing taste buds everywhere.
Photo is of “za’atar mountain” in Jerusalem Old City spice market.