Za’atar is an herb spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices depending on what region you are from. Za’atar Ingredients: The starring ingredient in traditional Middle Eastern za’atar is usually its namesake — a variety of wild thyme that is native to the region, which is then dried (or occasionally used fresh) and then ground to mix into za’atar … It is also the name of a herb family for oregano which is one of the ingredients in this recipe. Baked Za’atar Eggplant Fries with Lemon Tahini Dip at The Kitchn. Za'atar Substitute, a delicious seasoning blend made with sesame seeds, sumac, and herbs. Mix together and keep in a sterilised jar in the fridge for up to a month. In Israel a stalk of the herb, za’atar, is used to stuff grilled fish, together with olive oil and lemon – so use it to stuff or brush grilled fish. The dried herbs contribute an earthy element. But it is not present day hyssop – which is a completely different plant, hyssopus officinalis, there is a huge amount of confusion about this. Za’atar, smoky paprika, coffee, eucalyptus honey, halva for the team, and baklava.”, -Itamar Srulovich, of Honey & Co, quoted in The Financial Times, June 2018. Za’atar is one of those spice blends that you absolutely should have sitting in your pantry along with your jar of herbs de provence and steak seasoning blend. Either way, the spice is most commonly eaten with pita bread: Just dip the pita in olive oil, then in za’ata… There are some common ways to use za'atar, and then there are some creative ways to use it. Infusing the oil with the za’atar produces the best results, but if you are in a hurry put the cream cheese on a small plate, make a well in the centre, add some za’atar, and pour in the olive oil. Or, if you have any to hand, you could use dukkah. Za’atar has become a spice increasingly used in the West with the discovery of Middle Eastern cuisine, and this is due in part to chef Yotam Ottolenghi and the success of his cuisine, and, of course, his books. Za’atar (pronounced zah-tar) is a variety of wild thyme, "thymbra spicata", with long green leaves and thyme distinctively sharp thyme-like flavor. Simply put, za’atar is the name for a Middle Eastern spice blend featuring oregano, sumac, cumin, sesame seeds, black pepper, and salt. We like Steenbergs, which now has a new recipe, and includes parsley. It is most traditionally topped on hummus and tahina and also mixed with olive oil and used in a plethora of ways; most notably, slathered on fresh laffa or pita bread. Other herbs which are typically added are dried thyme, dried marjoram and/or dried dill. But just what is a star… The herbs used in za'atar vary depending on who's making it, so feel free to try out different herbs and spices each time you whip up a batch. It is also useful for turning butter into a flavorful spread for bread. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. Don’t buy it in large quantities because it doesn’t have a long shelf life – check it hasn’t been lurking in the shop or warehouse for too long. Cooking Tips: This classic Middle Eastern seasoning blend is more versatile than it seems. Then there’s crushed sumac (a typically Lebanese variation of za’atar, red za’atar, also includes crushed sumac berries), and often dry-fried cumin, coriander and fennel seeds. Za’atar’s greatest use is as a condiment scattered onto a little olive oil on hot flatbreads of many kinds. There are a variety of vegetarian and salad Zaatar recipes that use Zaatar as a dressing, as well as recipes as a rub on certain meats for seasoning and crusts. Za’atar is a classic seasoning recipe used a lot in the Middle East. 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