Za'atar
From Wikipedia, the free encyclopedia
Za'atar (Arabic زعتر, Hebrew זעתר, Armenian զահթար) is a popular mixture of spices that originated in the Middle East. Green za'atar is traditionally composed of wild oregano (Origanum syriacum, formerly Majorana s.), toasted white sesame seeds, and salt. Some sources additionally list savory, hyssop, thyme, cumin, and fennel seed — to name a few. Red za'atar is made with sumac. Different versions of za'atar will differ greatly in proportions.
Like most English words from Semitic languages, there exist alternate spellings: zaatar, zatar or zahatar.
The Hyssop (eizov) mentioned in the Bible is actually za'atar, different from the plant called Hyssop today. Due to over-exploitation of za'atar, there are large fines for picking this protected plant. As a consequence, commercial Za'atar consists of herb mixtures called Za'atar often without containing any za'atar. Common English names for this plant are white oregano, Syrian oregano and Lebanese oregano.
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. The mixture is also popular in Turkey, Syria, Jordan, Israel and North Africa. It is also popular within the Armenian Diaspora where Middle Eastern Armenians live. It is used to spice meats and vegetables, and it is also 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). In Israel, Za'atar is frequently sprinkled on hummus, and it is served with olive oil as a spread. Za'atar can also be spread on a dough base for the Middle-Eastern equivalent of a miniature pizza, also known as the manakish. It can be sprinkled on labane (yogurt that has been drained until it becomes a tangy, creamy cheese). It can also be preserved in oil, or by mixing with salt and rolling into balls, or dried in the sun.
