Za'atar

Za'atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. As a family of herbs, it is related to the genera Origanum (oregano), Calamintha (basil thyme), Thymus (typically Thymus vulgaris, i.e., thyme), and Satureja (savory). The name za'atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the hyssop (Hebrew: אזוב‎ [eˈzov]) of the Hebrew Bible.

Etymology

The word za'atar (Arabic: زَعْتَر‎, IPA: [ˈzaʕtar]) has been used in the Middle East for thousands of years both as a name for a type of wild oregano and as a generic term for a mix of herbs. The term za'atar in Arabic means "thyme" and is derived from the verb za'tara (زعتر) which means "to season".

Culinary use

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 make their own variations of za'atar, which was kept in an airtight container.

Cultural significance

In Levantine cuisine, there is a belief that za'atar has cognitive enhancing properties and it is a common practice to eat a za'atar-filled pita for breakfast on exam days.

See also

• List of culinary herbs and spices
• List of Lebanese dishes
• Middle Eastern cuisine

• 
  Za'atar
• 
  Origanum syriacum
• 
  Za'atar
• 
  Majorana syriaca
• 
  Red Za'atar
• 
  Israeli za'atar manakeesh