This combination of Arabic and Middle Eastern spices provides a nutty and perfectly pungent flavor. Zathar, which can be called za'atar, za'atar, or satar, is a widely used blend in Middle Eastern cuisine, particularly popular in North Africa and Turkey. Like curry powder, this Middle Eastern recipe varies from region to region, depending on where you are. The Yemeni version of Zathar, like Palestinian and Lebanese Zataar, features dried herbs (thyme and oregano) among the main ingredients, in the classic composition with sesame, salt, and sumac.
What are the spices in the Zathar blend?
Sumak, also known as sumac in Italy, is the main ingredient in zathar, lending it a citrusy aroma. It's a spice with a fresh and slightly tart flavor, reminiscent of lemon and vinegar in dishes. Oregano exudes a fresh aroma that pairs well with all vegetables and adds a vibrant touch to meats. It aromatically enlivens neutral dishes, sauces, and spice blends. Thyme is a popular aromatic herb in meat dishes. It adds depth to recipes with tender, delicate meats, while rounding out strong flavors. Sesame seeds add a delicate flavor and a light, nutty, slightly bitter note; they are highly prized in Middle Eastern and Asian cuisine on meats and vegetables. Salt (3%) is added to provide a rounded, savory flavor that eliminates the need for additional salting.
How to use zaatar in cooking?
The flavorful combination of spices is ready to create a special, aromatic condiment. To intensify the blend's aroma, place the required amount in a dry, nonstick pan and slowly roast the spices. Cook over low heat for a few minutes, until the sesame seeds turn golden brown and release their delicate aroma.
Middle Eastern cuisine: Zathar is traditionally used to flavor baked Arabic flatbread. It can be used either after baking, while the bread is still warm, or before baking, mixed with olive oil and brushed on the bread. This bread is often eaten for breakfast or lunch, as is the case with zathar flavoring the special Manakish pitas (za'atar bread) or Zaatar fteer flatbreads. It is also used to make savory Labneh (a creamy cheese made from strained Greek yogurt). It pairs well with dips like hummus and baba ganoush (made with eggplant), chickpeas, and olives for a flavorful side dish.
Savory recipes: Because of its typical use on bread, zathar is also considered perfect for flavoring all baked goods like focaccia, breadsticks, and more. It also pairs well with quinoa and rice recipes, such as saffron rice. Excellent for vegetarians, it pairs beautifully with steamed vegetables and legumes. The tart (sumac) and nutty (sesame) flavors of zathar pair perfectly with boiled, grilled, and stewed vegetables. It pairs well with cauliflower, eggplant, fennel, cucumbers, potatoes, and tomatoes. It can accompany cheeses and dairy products (feta, goat cheese), eggs, grilled tofu, and oatmeal.
Marinades: It is perfect for flavoring marinades for grilled meat and fish. It is thickened with olive oil in the typical zathar paste to marinate white or red meats. It is also excellent for marinating chicken and poultry, and on kebabs. The oil-free spice blend can be used for a rub or dry rub on meats. For pairings, this blend is ideal with fresh herbs such as parsley, coriander, and mint. It can be a great way to flavor seafood, such as garlic and lemon shrimp, white fish, and smoked salmon.
Sauces: Perfect for creams and dips for salads, potatoes, and boiled or roasted vegetables. It can be served in a separate bowl as an appetizer dip with olive oil, or spread on bread, wraps, and crostini. Zathar flavors butter and soft, fresh cheeses like quark and fromage blanc; it can also be used in Greek yogurt-based dips. It can be paired with ingredients like pistachio, lemon, tomato, mayonnaise, and sour cream. More recently, zaatar has even been used to add a subtle earthy and spicy flavor to creative desserts.
The Recipe: Yogurt-Based Cheese Labneh with Zathar
Ingredients: 4 cups full-fat yogurt - 1 teaspoon salt - 3 tablespoons olive oil - 2 teaspoons zathar mixture - Salt flakes - Cheesecloth - A strainer - A medium-sized bowl Directions Pour the yogurt into a large container and add the salt, stirring well. Place three layers of cheesecloth in a large, fine-mesh strainer over a bowl. Pour the salted yogurt into the cheesecloth. Collect andBring the corners together, twist them to seal, and create a "packet." Place the bowl and strainer in the refrigerator for 24 hours. After this time, set aside the strained whey and check the consistency of the yogurt until it's thick and similar to cream cheese. You should have about 2 cups of yogurt. To make the sauce, place the labneh in a shallow bowl or plate. Using the back of a spoon, make a well in the center, placing the labneh on the sides, which will be higher. Dramatically season the center: sprinkle the zathar spices and add olive oil on top, adding more or less if you prefer a more or less oily sauce. Serve with bread, pita bread, or crackers.
Where to buy Zathar blend
This unique combination of spices and herbs is not easy to find in regular supermarkets or grocery stores. If you're looking for zaatar or zathar, you'll find the classic preparation in our Natura d'Oriente online store. You can purchase this high-quality, aromatic, and nutritionally rich blend, packaged in convenient, stay-fresh packages. The zathar blend is available in bulk, weighing 50 g, 75 g, 100 g, 150 g, 250 g, 500 g, and 1 kg—at a price advantageous for the quantity you buy.
Origins of Zathar
This spicy condiment is widespread throughout the Middle East, and its name likely derives from the term for oregano or thyme bushes, the aromatic herbs it is made from. Since it's a blend used across a vast region like the Middle East, where languages and recipes vary, there's no single version of zathar. There's no universal agreement on its name either, which can vary. The Arabic word za'atar contains a distinctive sound, which is why Western spellings can vary greatly: zaatar, zahatar, satar or saatar, zahtar, zatar, zathar, and other versions. It is a popular condiment in Egypt, Armenia, Iraq, Israel, Palestine, Jordan, Lebanon, Libya, Morocco, Tunisia, Syria, Turkey, and Saudi Arabia. In most Middle Eastern cuisines, zathar recipes are guarded at the family and regional level as little "secrets," with substantial variations that almost become a matter of national pride. There are, however, some fixed points: the most common herbs are thyme and oregano, which make up the bulk of the blend. Mint, marjoram, sage, or savory can also be added. Wild thyme, in the past, provided the main flavor of the za'atar blend in some regions; While in others, such as Palestine and Syria, it is associated with Origanum syriacum—a wild herb that grows in the mountains and highlands, with its best leaves in winter and spring. As for spices, a "classic" version is oregano mixed with toasted sesame seeds, salt, and sumac. Versions with ground chickpeas or peas, ground peanuts, cumin, fennel, coriander, aniseed, dried pomegranate seeds, toasted and ground melon seeds, or hazelnuts may also be found. In some areas, such as Galilee and Lebanon, the za'atar mixture is called "dukkah" (or duqqa) from the Arabic verb "duk," meaning to crush—referring to the dried thyme leaves traditionally crushed in its preparation.
No reward points for this product.
