Israeli Za’atar


Za’atar is most frequently used as a table condiment, dusted on food on its own, or stirred into some olive oil as a dip for soft, plush flatbreads. Za’atar is sprinkled on hummus or eaten with labneh (a popular Middle Eastern cheese). Za’atar also makes a superb dry rub for roasted chicken, fish or lamb, as well as on firm or starchy vegetables like cauliflower or potatoes.

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Flavor Profile: nutty, woodsy intensity while the sumac add a bit tartness like lemon juice with herby floral undertones

Historically, cooks throughout the Fertile Crescent (this region includes western Asia, as well as the Nile Valley and Nile Delta of northeast Africa), Iraq, and the Arabian peninsula made their own variations of Za’atar. Recipes for Za’atar spice mixtures were often well guarded secrets and were not even passed down to daughters or shared with other close members of the family. This long standing tradition is the primary reason that it’s challenging to determine exactly which spices are used by the various Middle Eastern and North African culinary cultures in making their versions of Za’atar.

While family Za’atar recipes are very confidential there are regional variations that are a bit more pronounced. Israeli Za’atar (integrated in the Jewish community from the surrounding Arab nations much like America’s adoption of salsa) may also include dried dill. The Jordan, version of Za’atar is heavier on the sumac, so it has a reddish color and tarter flavor, while in Lebanon orange zest may be added to their versions of Za’atar.

1/2 cup | 1.9 oz

Ingredients:hand blended from sesame seeds, sumac, coriander, thyme, cumin, and black pepper


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