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Za'atar + Sumac - Zaatar Arab Spices Mix 100 gram In Glass Jar
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Sep 24, 2024 - Oct 15, 2024

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RM 111
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Home Life Hall
27 minutes ago
Produk 83400
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Spesifikasi Produk
Category
: Kitchen & Dining  >  Food Storage  >  Canning & Jars
Brand
: NoBrand
Model
: Not Specified
SKU
: 2936938695
Dimension (Length x Width x Height)
: 10.00 x 15.00 x 20.00
Weight(kg)
: 0.6
Manufacturing Country
: Not Specified
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: -
Hantar Dari
: Mainland China
Deskripsi Produk
Za'atar + Sumac - Zaatar Arab Spices Mix 100 gram In Glass Jar

Za'atar as a prepared condiment is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added. Some commercial varieties also include roasted flour. Traditionally, housewives throughout the Fertile Crescent, Iraq, and the Arabian Peninsula made their own variations of za'atar, which was unknown in North Africa.In Morocco, za'atar mix consumption is sometimes seen as a trait of families with Andalusian roots, such as many inhabitants of Fez. Recipes for such spice mixtures were often kept secret, and not even shared with daughters and other relatives.[citation needed] 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 the Yale Babylonian Collection may be references to spice blends.

Some varieties may add savory, cumin, coriander or fennel seed.One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety sometimes contains sumac berries, and has a distinct dark red color.Like baharat (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the Arab world, za'atar is high in anti-oxidants.

Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita, which is dipped in olive oil and then za'atar. When the dried herb is moistened with olive oil, the spread is known as za'atar-wu-zayt or zeit ou za'atar (zeit or zayt, meaning "oil" in Arabic and "olive" in Hebrew).This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar.In the Mediterranean region of Middle East, ka'ak (a soft sesame seed bread), 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 onto hummus. It is also eaten with labneh (yogurt drained 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 speciality shanklish, 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. Borek is a common bread pastry that can be stuffed with various ingredients, including za'atar.A salad made of fresh za'atar leaves (Arabic: 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.
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