Za'atar

Za'atar(/ˈzɑːtɑːr/ZAH-tar;Arabic:زَعْتَر,IPA:[ˈzaʕtar]) is a Levantineculinary herbor family of herbs. It is also the name of aspice mixturethat includes the herb along with toastedsesame seeds,dried sumac, often salt, and otherspices.As a family of relatedLevantineherbs, it contains plants from thegeneraOriganum(oregano),Calamintha(basil thyme),Thymus(typicallyThymus vulgaris, i.e.,thyme), andSatureja(savory) plants.The nameza'ataralone most properly applies toOriganum syriacum, considered in biblical scholarship to be theezovof theHebrew Bible, often translated ashyssopbut distinct from modernHyssopus officinalis.
Used inLevantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East.
According to Ignace J. Gelb, anAkkadian languageword that can be readsarsarmay refer to a spice plant. This word could be attested in theSyriacsatre(ܨܬܪܐ), and Arabicza'atar(زعتر, orsa'tar,صعتر), possibly the source of LatinSatureia.Satureia (Satureja) is a common name forSatureja thymbra, a species ofsavorywhose other common and ethnic names include, "Persian za'atar", "za'atar rumi" (Roman hyssop), and "za'atar franji" (European hyssop).In the Modern Hebrew language,za'atar(זעתר) is used as an Arabicloanword.
Thymus capitatus(also calledSatureja capitata) is a species of wildthymefound throughout the hills of theLevantandMediterraneanMiddle East.Thyme is said to be a plant "powerfully associated withPalestine", and the spice mixture za'atar is common fare there.Thymbra spicata, a plant native toGreeceand to the Levant and has been cultivated inNorth AmericabyLebaneseandSyrianimmigrants for use in their za'atar preparations since the 1940s.
Another species identified as "wild za'atar" (Arabic:زعتر بري) isOriganum vulgare, commonly known asEuropean oregano, oregano, potmarjoram, wild marjoram, winter marjoram, orwintersweet.This species is also extremely common inLebanon,Syria,Israel,Jordan, andPalestine, and is used by peoples of the region to make one local variety of the spice mixture.The medieval bookA-lma'tmd fi al-a'douiah al-mfrdah, attributed to al-Turkomani (1222–1297 CE), describes za'atar as a distinct and renowned class of edible and medicinal herbs.
OtherLatinnames for the herbs called za'atar in Arabic includeOriganum syriacum(also known as Biblehyssop, Arabicoreganoand wild marjoram) andOriganum majorana(sweet marjoram).Both oregano and marjoram are closely relatedMediterraneanplants of the familyLamiaceae, and are "often confused with each other".
Za'atar as a prepared condiment is traditionally made with groundoriganum syriacummixed with roastedsesame seeds, andsalt, though other spices such assumacberries might also be added. In areas whereoriganum syriacumis not readily available,thyme,oregano,marjoram, or some combination thereof is used instead, and some commercial varieties also include roastedwheat. Traditionally, housewives throughout theFertile Crescent, Iraq, and theArabian Peninsulamade their own variations of za'atar.This general practice is cited by Western observers of Middle Eastern and North African culinary cultures as one reason for their difficulties in determining the names of the different spices used.Written history lacks an early definitive reference to za'atar as a spice mixture, though unidentified terms in theYale Babylonian Collectionmay be references to spice blends.
Some varieties may addsavory,cumin,corianderorfennelseed.One distinctively Palestinian variation of za'atar includescarawayseeds, while a Lebanese variety contains more sumac and has a distinct dark red color.Likebaharat(a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in theArab world, za'atar is high inanti-oxidants.
Za'atar, both the herb and the condiment, is popular in Algeria, Armenia, Egypt, Iraq, Israel, Kuwait, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia, and Turkey.
There is evidence that a za'atar plant was known and used inAncient Egypt, though its ancient name has yet to be determined with certainty.Remains ofThymbra spicata, one species used in modern za'atar preparations, were found in the tomb ofTutankhamun, and according toDioscorides, this particular species was known to the Ancient Egyptians assaem.
Pliny the Eldermentions a herbmaronas an ingredient of theRegale Unguentum("Royal Perfume") used by theParthiankings in the 1st century CE.
InJewishtradition,Saadiah(d. 942),Ibn Ezra(d. circa 1164),Maimonides(1135–1204) andObadiah ben Abraham(1465–1515) identified theezovmentioned in theHebrew Bible(Hebrew:אֵזוֹב,Samaritan Hebrew: ࠀࠉࠆࠅࠁ) with the Arabic word "za'atar".
Along with other spiced salts, za'atar has been used as a staple inArab cuisinefrommedievaltimes to the present.
For Palestinians, za'atar has historical significance; some consider its presence to be a sign of a Palestinian home.ForPalestinian refugees, plants and foods such as za'atar also serve as signifiers of the house, village, and region from which they hailed.
Originally mainly used by Arab bakeries,za'atar is a herb widely used inIsraeli cuisine.Some Israeli companies market za'atar commercially as "hyssop" or "holy hyssop".Hyssopus officinalisis not found in the wild in the region, butOriganum vulgareis extremely common.
In 1977, an Israeli law was passed in response toover-harvestingof wild za'atar, declaringOriganum syriacumaprotected species.Violators of the harvesting limit established in 2005 are subject to fines. SomeArab citizens of Israel(who traditionally picked the wild herbs) have described the legislation as "almost anti-Arab".The ban on picking wild za'atar is also enforced in theWest Bank. In 2006, za'atar plants were confiscated atIDF checkpoints.
Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac.It is commonly eaten withpita, which is dipped in olive oil and then za'atar.When the dried herb is moistened witholive oil, the spread is known asza'atar-wu-zaytorzeit ou za'atar(zeitorzayt, meaning "oil" in Arabic and "olive" in Hebrew).This mixture spread on a dough base and baked as a bread, producesmanakeesh bi zaatar.In the Mediterranean region of Middle East,ka'ak(a softsesame seedbread), is sold in bakeries and by street vendors with za'atar to dip into or with a za'atar filling.
Za'atar is used as a seasoning for meats and vegetables or sprinkled ontohummus.It is also eaten withlabneh(yogurtdrained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Israel, Syria, and Lebanon, as well as other places in the Arab world.The Lebanese specialityshanklish, dry-cured balls of labneh, can be rolled in za'atar to form its outer coating.
The fresh za'atar herb is used in a number of dishes.Börekis a common bread pastry that can be stuffed with various ingredients, including za'atar.A salad made of fresh za'atar leaves (Arabic:سلطة الزعتر الأخضر,romanized:salatet al-zaatar al-akhdar) is also popular throughout the Levant.The recipe is simple, consisting of fresh thyme, finely chopped onions, garlic, lemon juice, olive oil and salt.
A traditional beverage in Oman is za'atar steeped in boiling water to make a herbal tea.
Since ancient times, people in the Mediterranean region of Middle East have thought za'atar could be used to reduce and eliminate internal parasites.
Maimonides(Rambam), a medievalrabbiand physician who lived in Spain, Morocco, and Egypt, prescribed za'atar for its health advancing properties in the 12th century.
In the 13th century Arabic book "A-lma'tmd fi al-a'douiah al-mfrdah" (The approved book in single drugs), za'atar is recognized for its medical uses, particularly in treating gastrointestinal ailments, offering benefits such as protecting the intestinal mucosal barrier, relieving abdominal pain, and aiding digestion.
InPalestine, there is a folk belief that za'atar makes the mind alert, and children are sometimes encouraged to eat za'atar at breakfast before school.