Zaatar Mix

Zaatar captures the warmth of the Mediterranean sun, the aroma of bustling markets and the vibrant tapestry of spices all in a single mix. This ancient blend isn't just seasoning, it's a culinary journey. Tangy sumac dances with earthy thyme, while toasted sesame adds a nutty warmth. Sprinkle it on roasted vegetables or meat for a vibrant kick, dip warm pita in olive oil and zaatar for an irresistible appetizer, or transform salads with a burst of fresh flavor.

Ingredients:

sumac, thyme, roasted sesame seeds, marjoram, salt

Net weight: 30 g

    Zaatar in the Middle Eastern cuisine

    Za’atar is the mysterious spice that has conquered the taste buds of the Middle East! From the fragrant hills of Lebanon to the sandy dunes of Egypt, za’atar is an integral part of culinary traditions. This aromatic blend of sesame, thyme, and sumac is a true flavour puzzle, enchanting both novice and experienced cooks alike.

    But who truly owns za’atar?

    Each country in the Middle East has its own take on the beloved spice:

    • In Lebanon, za’atar is the queen of breakfast. It’s mixed with olive oil and sprinkled on crusty bread, served with a cup of tea or coffee.
    • In Palestine, za’atar is an essential part of each vegetable and meat dish, cooked in a clay pot.
    • In Jordan, za’atar is a favourite addition to hummus, falafel, and other mezze.
    • In Syria, za’atar is used to flavour flatbreads, salads, and even sweets.

    Za’atar is more than just a spice. It’s a symbol of hospitality, generosity, and a shared culture. When someone offers you za’atar, they offer you a part of themselves, a piece of their history.

    So, who owns za’atar?

    It belongs to everyone! Za’atar is for anyone who wants a taste of the Middle East’s magic.

    Zaatar roasted cauliflower with labneh

    Ingredients
    • big cauliflower - about 1.5 - 2 kg
    • Zaatar mix
    • lemon
    • olive oil
    • salt
    • labneh
    Preparation
    1. Cut as many whole steaks from the cauliflower as you can. Make the remaining one into relatively equal in size florets.
    Cooking
    1. Add salt to taste and olive oil to the Za'atar and mix well.
    2. Place the cauliflower in a baking tray and cover with the above mixture. Reserve some of the za'atar for finishing.
    3. Bake in a preheated at 220˚C oven for about 30 minutes until the cauliflower is golden and fully cooked.
    4. Spread some labneh on the bottom of a plate and place the roasted cauliflower on top of it.
    5. Finish with more za'atar, olive oil and lemon juice.
    6. Optionally, sprinkle some toasted pine nuts and/or fresh parsley.