Zaatar Bio

Zaatar is one of the few spice blends that can be eaten without anything else, so much so that its fragrance and texture make it a moment of gustatory pleasure.

Rarely disliked, very often adored, but unfortunately little known outside the eastern Mediterranean basin and Persia, Zaatar is addictive to even the most moderate of men.

So what is Zaatar (Za'atar or Za'tar)?

In Arabic, zaatar means "thyme", but it also refers to all plants in the Lamiaceae family, such asoregano and savory.

It also refers to a certain form of oregano. This blend goes back thousands of years, as the word is found several times in the Bible.

Its contents may vary depending on where you are in the Middle East, but generally the base remains the same: dried thyme, oregano or marjoram, sumac and toasted sesame seeds.

Zaatar's reputation as a "health" food also goes back to the 12th century, when the great Spanish Jewish philosopher Maimonides is said to have prescribed it to his patients to treat various ailments.

Modern studies of the Zaatar confirm that Maimonides really was on the right track.

Sumac is packed with flavonoids;

thyme and oregano are packed with thymol, an essential oil, and carvacrol, a phenol;

thymol and carvacrol have antioxidant, antiseptic and fungicidal properties;

thymol was also prescribed to help control coughing in patients with bronchitis (which may explain why Maimonides recommended the famous Zaatar for the treatment of colds).

Carvacrol (a chemical constituent of oregano) affects levels of dopamine neurotransmitters, so it's easy to see why this blend is so addictive!

Bread, oil and... Zaatar

Spread witholive oil on warm bread or on bread with fresh cheese, Zaatar is THE spice blend that should be part of every good kitchen. Often referred to as the Lebanese blend, it is too often associated with this country, as it is also used throughout Iranian and Syrian cuisine.

Zaatar blends vary from country to country, as we've seen. In Jordan, blenders usually load it with sumac (unfortunately, citric acid is sometimes used locally to replace the berry).

In Lebanon, dried orange peel is used to make the mixture, while Israelis often use dried dill.

You can use Zaatar just like Xawaash: everyday, in a jar on the table.

Don't hesitate to sprinkle the mixture over your dishes, salads and grilled meats. Try it on warm potatoes by adding a drizzle ofolive oil and Zaatar, and for those who bake their own bread, oil+zaatar on the bread before baking gives the bread incredible deep flavors.