Za'atar

Za'atar is a delightful herb and spice blend that is a staple in Levantine and Mediterranean cuisine. It originates from various plants, including those in the Origanum, Calamintha, Thymus, and Satureja families. Often, when people refer to za'atar, they mean Origanum syriacum, which is believed to be the hyssop mentioned in the Bible. The spice mix typically includes dried thyme, oregano, marjoram, sesame seeds, salt, and occasionally sumac for a tangy twist.

The name za'atar has roots in several ancient languages, with species like Thymus capitatus being particularly significant in the Levant and Mediterranean regions. The blend can vary, sometimes incorporating other spices such as savory, cumin, coriander, or fennel seeds. It is not only delicious but also packed with antioxidants, making it popular in Middle Eastern and North African countries.

Za'atar has a rich history, dating back to Ancient Egypt, and holds cultural significance in Jewish traditions. It has been a key element of Arab cuisine since medieval times and remains so today. For Palestinians, za'atar is more than just a spice; it is a symbol of home and identity. It is also cherished in Israeli cuisine, although its harvesting has sparked ecological concerns and protective regulations.

In the kitchen, za'atar is incredibly versatile. It is often enjoyed with pita and olive oil, sprinkled on bread like manakeesh, and used to season meats, vegetables, and hummus. For breakfast, it is delicious with labneh (a creamy yogurt cheese), bread, and olive oil. You will also find it in dishes like borek and various salads. Some even believe it has medicinal properties, such as expelling internal parasites and boosting alertness.