An everyday staple in the Middle East, Za’atar combines wild herbs and toasted seeds for a fresh taste sensation.
- Addictive with warm bread and olive oil
- Sprinkled onto creamy, strained yoghurt, eggs and salads
- A rub for slow-cooked meat, poultry and game
The word za’atar is used to refer both to a plant indigenous to the Middle East and to the spice blend it is included in. Za’atar leaves can be eaten fresh in salads with tomatoes, spring onions and lemon juice, or mixed through bread dough pre-baking. Outside the Middle East, though, za’atar is best known in its powdered form.
Confusingly, this powder is also known as za’atar. Good za’atar powder – be warned, there are lots of inferior blends out there – is made using za’atar leaves picked after they’ve gone silvery-grey, once the flowers have blossomed, and then dried and ground. The women’s’ co-operative that make our blend massage the dried Za’atar leaves with olive oil before blending and add a touch of Persian thyme for an extra herbaceous kick. The resulting green powder has an extraordinary ability to transform all manner of dishes.
Ingredients & Allergens
See allergens underlined
Toasted Sesame Seeds - Jordanian thyme - Wild Sumac - Olive oil - Persian thyme - Salt
35g glass jar.