Pits with zaatar

And in the Caucasus, barberry is often sold instead of sumach, taking advantage of the fact that it is also sour and similar in color.

I also have barberry - it has a different structure ...

but it will be very critical if this sumac is replaced with barberry?

no, no, not grenades)

The Israelis write about the mixtures of Za'atar as follows:
a spice mixture that includes dried hyssop leaves crushed with sesame seeds, olive oil and salt. Some people even add sumac, thyme, or oregano to the mixture.

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but it will be very critical if this sumac is replaced with barberry?

You can not put it at all, sumac is not the main thing, it's just a matter of taste of the particular author of the recipe for the mixture.

You can not put it at all, sumac is not the main thing, it's just a matter of taste of the particular author of the recipe for the mixture.

but this option I like the most!

no, no, not grenades)

The Israelis write about the mixtures of Za'atar as follows:
a spice mixture that includes dried hyssop leaves crushed with sesame seeds, olive oil and salt. Some people even add sumac, thyme, or oregano to the mixture.

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You can not put it at all, sumac is not the main thing, it's just a matter of taste of the particular author of the recipe for the mixture.

Well, everything is simple - there is hyssop, sesame seeds too, and oil and salt - by itself!

And I also googled on the Internet and found that zaatar is still not isop, but thyme (thyme). You can see 🔗... I grew up isop in the country, It looks different.
Here's another 🔗

girls, I repeat once again, you need to look for the grass by the Latin name. In any country, no matter how the grass is called in the local language, it always has a Latin name of the same name.

barbariscka, give a link where they write that zaatar is thyme.

I followed the links - the first one is hyssop! The second - very similar in flowers to hyssop, but did not look at the leaves.
Here, today I bought marjoram ... I will dry it, mix it with hyssop, add sesame seeds, if I don’t buy sumac, I will rub dry cornel with barberry; and will be zaatar!

do not add a lot of other herbs at once, otherwise you may not like the taste ... try first without additives, if you do not like the taste, you can always add. I saw on the Israeli Internet people at home make a seasoning from dry and fresh zaatar in the form of a paste, I even saw it in butter. This paste is kept in the refrigerator.

Thank you dear!

barbariscka, give a link where they write that zaatar is thyme.
[/ quote]

Here is one of the links:
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Here's another link:
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And here's another:
In general, if you look at it, there are quite a few of them.
You can also see it here: But you need to register on this forum.

You can read here too, this is an Israeli site in Russian:
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This is all despite the fact that in the article on their website, zaatar is thyme. Nobody wants to correct the article for many years, people read and learn that Zaatar is thyme, but this is not at all the case!

Several years ago, I also wrote there about this, all the same, the article is not edited
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Savory and thyme are also different herbs.
I mean that Zaatar is not savory or thyme

In Israel, a wild Zaatar grows, and it is under protection, you cannot tear it.

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barbariscka, you can ignore articles without mentioning the botanical name of the herb, such as, for example, by reference 🔗

[Gypsy]

Gypsy
You buy a ready-made mixture, so you don't have to think about what components it consists of.
When you make it yourself, one wrong ingredient, and the taste will be completely different. You write that the plant is protected and cannot be torn, which means it is being replaced with another grass.
And the fact that savory and thyme are different herbs is a well-known fact.
Thyme - Thymus serpulium, ie thyme, Bogorodskaya grass .... Perennial plant. Goes to meat and fish dishes, cheeses
Savory -Satureja hortensis. Annual.It goes well with all legumes.
Hyssop -Hyssopus officinalis, perennial. It is used to flavor liqueurs, sorbets. Bitter taste, slightly camphor aroma ...
I have grown them all, used them in cooking and as medicinal herbs.
Therefore, I was very interested in what is included in the Zaatar seasoning.
But as I see, information from the Internet is very contradictory, and even if you do not pay attention to "home economics", then other sources contradict each other.

[Gypsy]

Gypsy
You write that the plant is protected and cannot be torn, which means it is being replaced with another grass.

No, it is grown in garden beds, like other medicinal and culinary herbs.

Look for Marjorana syriaca and you will be happy

I copy here an article from the Tnuva forum:

ZATAR, ZATER, ZAHTAR, ZA'ATAR ...

What it is
A mixture of spices and seasonings very widely known throughout the Middle East and Egypt, as well as a group of plants of the same name of several genera. It is believed to come from the Syrian city of Aleppo, a center for the trade in spices and local herbs.
Almost every Middle Eastern country has its own proportions of this mixture, and in different countries they mean different herbs under the same name - zaatar. Some mixes are hot because of red pepper, some lemons are added for flavor, there are mixes with herbs, salty - there are countless options. Only three components are unchanged - sesame, sumac and zaatar.

Za'atar (Origanum syriacum) Wild Middle-EaStеrn Oregano Ezov

As the name implies, this type of oregano grew in the territory of modern Syria, Palestine and Israel and has a rich history. Both the Catholic and Jewish Encyclopedias note that this particular plant is mentioned in the Bible under the names "ezov", "ezob", ​​in Arabic "saatar", originally denoting several plant species from the genus Satureja, which are also native to Palestine. Following the biblical Old Testament, we can conclude that ezov in ancient Israel and Palestine was used in two ways - for ritual purposes - a bundle of ezov was sprinkled with sacrificial blood of lambs on the door sills on the day of Passover, in addition, bundles were also used for ritual purifications and ablutions down to the lepers. An unassuming and modest shrub that grew on rocks and stony slopes was generally accessible to the entire population of Israel and Palestine. Later, in European Christianity, this tradition was transferred to European hyssop, and sprinkling with holy water began to be carried out by him.

Syrian oregano has an average taste and smell between thyme, oregano and marjoram. The same plant is used in Morocco and Egypt for a similar mixture called "dukka".
Modern research has confirmed its disinfecting, bactericidal and antioxidant properties. The main components of Syrian oregano essential oil are gamma-terpinene, carvacrol (69,, 5%), p-cymine (10.3%), beta-caryophilus and more than a dozen components.

Synonyms
Botanical Majorana syriaca L. Rafin. = Origanum Maru L.
English Bible hyssop
Hebrew Ezov
Arab Zaatar
Turkey kekik

Za'atar Farsi (Thymus capitatus) Conehead Thyme

The assignment of this species to thyme is extremely conditional, there are quite a few botanical synonyms - Coridothymus capitatus Rchb, Satureja capitata, Thymbra capitata and a number of others.
T. about. this plant was attributed to both savors and the legendary herb Fimbra. It is believed that one of the epithets of Apollo - Fimbreysky, that is, revered in the Fimbreysky field near Troy, where he had a temple and a sacred grove, is due to the grass that grew there
Kikeon (talker) - an ancient Greek drink made from a mixture of wine, honey, flour and fimbra (modern thyme), is already mentioned in Homer. This plant, Thymbra capitata, gave the drink a pungent, spicy aroma and taste. It was the favorite drink of the Attic peasants.
Today this plant is quite common in Spain, where it got along with the Moors. Despite the fact that it looks like thyme, its aroma is very similar to mountain savory. The name Thymbra is the old name of the savory, which is now a separate genus Satureja.The second epithet capitata is from the Latin head, the plant is named so, due to the fact that the inflorescences are grouped at the ends of the stems.
The main components of thyme capitate essential oil: carvacrol (35.6%), r-cymene 21.0%), thymol (18.6%), gamma-terpinene (12.3%), alpha-terpinene (3.2%), beta-myrcene (3.0%) and alpha thujone (1.3%).

Synonyms
Botanical Coridothymus capitatus, Thymbra capitata, Satureia capitata
English Conehead thyme, Cretan thyme, Spanish oregano, Headed savory
Israeli oreganum, Persian Hyssop
Turkey Ispanyol kekigi
Spanish Tomillo Cabezudo, tomillo andaluz, tomillo carrasqueño, tomillo tinajero
Arab Za'atar Farsi, Saghtar


Another related plant is Thymbra spicata. Spicata is Latin for thorn, thorn. It also comes from Southeast Europe, Western Asia, and is widespread in the Middle East. Low-growing evergreen shrub.
The aroma of the essential oil is similar in composition to the Syrian oregano Origanum syriacum, thyme capitate Thymus capitatus and savory Satureia thymbra.

Synonyms:
Botanical Thymbra ciliata
English Donkey Hyssop, Black thyme
Arab Zaatar Sahrawi, Desert Hyssop
Hebrew Ezov midbari
Za'atar romi (Satureja thymbra L.) Whorled savory Ezov romi

In some countries in the Middle East, this type of savory, Satureja thymbra, is used in Zaatar seasoning.
If savory and mountain savory are associated with Central and Northern European cuisines, then this species of savory with pink flowers and thyme-like leaves came to Europe through Spain with the Moors, who in turn brought it through North Africa from Western Asia, where it also used in the Zaatar blend, as have a number of other similar spices
The main components of Satureja thymbra essential oil are carvacrol (40.15%), gamma-terpinene (26.56%), p-cymin (16.39%), thymol (13.16%), alpha-pinene (8%) ...

Synonyms:
Botanical Satureja biroi Jav.
English Thyme-leaved savory, Crete savory.
Hebrew Ezov romi
Turkey kara kekigi, Sater otu
Arab Za'atar romi

Za'atar Farsi (Zataria multiflora Bioss)
A thyme-like plant, an endemic plant growing in Iran. In recent years, his research has been carried out at the Tehran Medical University. In Iran, this plant is used in traditional folk medicine as an antiseptic, analgesic and gastric remedy, it is also used for food purposes, as a seasoning. Based on research, a medicinal cough syrup and an antibacterial and antifungal mouthwash have been developed.
Research by the Pakistani Chemical Research Institute, Karachi, Pakistan has discovered a new component of the essential oil of this plant, Zatatriol.
Other well-known components according to Iranian scientists are thymol (48.4%), carvacrol (12.6%), p-cymine, thymol methyl ether, cis-sitosterol, stigmasterol, oleanolic acid, betulinic acid, hexadecanoidic acid.

Note
In Turkey, all these and other local spices from the Oregano, Thyme, Savory and Fimbra genera are sold under the collective name Kekik, since almost all the spices of these genera are collected by the peasants of the vrechnaya, they hardly know which plant exactly fell into the bag. There may even be cases when the market sells you the residues after the distillation of the essential oil, mixed with a small amount of freshly dried herb. Therefore, it is better to buy seasonings in their entirety, or at least coarsely ground, so that parts of the plant can be distinguished.

What and how they eat
So, we got acquainted with those herbs that make up an integral part of the Za'atar blend. What else can you say about them - all herbs perfectly retain their smell when dried. If authentic plants are not available to us, nothing will prevent us from combining Za'atar from the herbs available at hand - for this we take 4 parts oregano, 2 parts thyme, 2 parts savory, 1 part marjoram and mix everything together. The base for the mixture is ready.
In addition, in some countries of the Middle East - in Yemen, Jordan, Saudi Arabia, Za'atar is called ordinary thyme, in this case, the matter becomes easier. This is with regard to herbs as condiments. It makes an excellent herbal tea - boil 1 tablespoon of Za'atar with boiling water, sweeten with honey, if necessary, and drink. You can make herb-flavored oil. If the herb is fresh, it will have medicinal properties.

It remains to add approximately equal parts of sesame and sumac - we get a mixture of Za'atar, you can add salt to it, then the dish does not need to be salted. This is the basis of Middle Eastern condiments.It is not at all difficult to depict it yourself and apply, for example, to marinate chicken wings or legs, which are suitable for a salad of tomatoes, cucumbers, mint, green onions and parsley, seasoned with lemon-olive dressing and sprinkled with sumac. A good addition will turn out for feta cheese or young cheese marinated in olive oil. If you add bread crumbs there, you get an excellent breading for kefte or fish.

One of the Israeli variants of such a mixture is Za'atar, sesame seeds, barberry, citric acid, salt. The Za'atar Green Blend does not include sumac, but parsley or Greek fenugreek is added.

The blend from the Syrian city of Aleppo differs, for example, from the herbal aroma of the Israeli blend, enriched with roasted cumin and coriander seeds and a drop of anise. Syrian Za'atar is a great seasoning for grilled lamb.

In Jordan, the Za'atar blend combines the nutty flavor of sesame with the sourness of sumach and thyme, and is a popular condiment for grilled meat and poultry.

The mixture is sprinkled with meat and vegetables, poultry and fish before baking, kebabs, salads. Most often, olive oil is added to the mixture, sometimes hummus is added and spread on bread.

[zaatar \ Majorana syriaca \ זעתר]

: mda: google translates zaatar as savory or hyssop .. took zaatar scored there so as not to powder the brains

For example, the guy grows herbs on the roof of a house in Tel Aviv:
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and this is about zaatar \ Majorana syriaca \ זעתר
but there is only a picture and a story in Hebrew
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🔗 many pictures of the plant and description

Pits with zaatar. The whole process of cooking with baking in * Miracle *
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[Gypsy]

Gypsy
I especially liked the uncle who grows grass on the roof. Soul mate. It remains to get the seeds and we will be happy.
Thanks for the detailed story and links, very interesting.

girls, come to the consensus. otherwise I am completely confused about asking the Uzbeks or what can replace this zaatar.

and you ask them Zaatar, all the same in Arabic sounds like Zaatar .. maybe Uzbeks have such a word in use.

aha, and they will sell me some thread of thyme at the price of a zaatar. and I myself collect thyme along the river

Scroll, and you do as my father-in-law taught me to buy chickens.
You come up and ask: What's the name this chicken this weed?
And so on until they tell you the whole list.
They don’t know what you need and will speak honestly.

off, sori
Vika, did the father-in-law make the sellers list all the chickens to him by name ?!

Scroll, and you do as my father-in-law taught me to buy chickens.
You come up and ask: What's the name this chicken this weed?
And so on until they tell you the whole list.
They don’t know what you need and will speak honestly.

+1

No, well, not by name, but they have different breeds.
from little white ones, these are red-haired ones .... well, according to the list !!!!

and I thought it was a sinful thing that the sellers had to invent names for the chicks on the go. they say, this is Frol, and this is Proclus. This Akaki, and this Ananias ...

You've got the X-Files here, mlyn ... the truth is somewhere nearby
And I have a bag of this very herb, on the basis of which a zaatar is made, and I do not know where to adapt it. The sister-in-law brought a zaatar and this bag from Israel in the summer, said that "you love to cook, you will find an application." I'm looking for everything ...
I forgot! And also a bag of small black seeds, like sesame, only black, she said that in Israel they sprinkle bread on them! I haven't tried it either. I don't know what it is ...

And also a bag of small black seeds, like sesame, only black, she said that in Israel they sprinkle bread on them! I haven't tried it either. I don't know what it is ...

it's a blackie! for her bread, for her cakes! or rolls can be eaten. delicious aaaaaaaaa

And detail? What the hell is this?

Nigella (nigella, wild fennel) is an annual herb of the species Nigella sativum of the buttercup family that grows in Western Asia and is cultivated today from the Middle East to India.Tiny seeds of nigella (about 3 mm long and 1.5 mm thick) are black triangular-ovoid wrinkled with a pleasant pungent, slightly bitter, peppery taste and a light strawberry aroma, the ancient peoples of the Middle East used both as a seasoning for food and bread, and as a medicine - for the treatment of skin diseases and indigestion. Nigella (nigella) was especially well known in Turkey (including the North Caucasus), Lebanon and Iran, from where it spread first to the cuisine of Northern India, and then to the Mediterranean countries.
In the Middle East (especially Turkey), baked goods are sprinkled with nigella, like poppy seed. And, for example, the chefs of Sardinia believe that nigella gives a special taste to sardine - the fish from which the name of their native island comes. Known nigella (nigella) and in Central Asia, where its seeds are called "sedan". In Kyrgyzstan, chernushka is used to flavor cakes and tea, in Uzbekistan - cold soup with colostrum, in Russia its seeds were once used for pickling cabbage, pickling cucumbers and watermelons, and also added to baked goods.

Nigella, nigella is used as a spice for salting cucumbers, watermelons, cabbage, as well as for flavoring buns, crispbreads, pretzels, etc. Previously, the seeds were used in medicine, especially in the East; they protect woolen clothes from moths. Good honey plant.

tack ... so the moth is afraid of her, and I have to eat her?

and the fact that she is a good honey plant is for you huhry-muhry, right ?! I remember it used to eat nigella and let's wear honey

Oh, Uzbek flat cakes - mmmmm the taste of childhood.
Now they sell these in the Rat too. True, the dough is somehow rubber.

Vic, de serve shoto I do not understand?

[Aunt Besya]

Aunt Besya, just the grass zaatar from all sorts of viruses drink in the form of tea, type of acute respiratory infections, maybe from the flu .. Israelis write that it works better than antibiotics. They also add it to the meat.


Nigella (black cumin) .. as already written above - in bread and buns, soups, sauces, potatoes, meat, seafood. And the Ethiopians insist on her alcohol well, and from moths. So they write on the Israeli spice site.

Nigella (nigella, wild fennel)

And now I'm hooked on fennel tea, fragrant and delicious

And now I'm hooked on fennel tea, fragrant and delicious

interesting! how is it?

and so

I generally love all Vysottsky's teas

it's cold pizza, right?

I drink hot and warm, it’s not hot yet. But whoever you like

Thanks! I would never have thought of fennel tea ...

Hmm, and from fennel, newborn babies are brewed tea so that their tummies do not hurt ...

[Aunt Besya]

Aunt Besya, just the grass zaatar from all sorts of viruses drink in the form of tea, type of acute respiratory infections, maybe from the flu .. Israelis write that it works better than antibiotics. They also add it to the meat.

If there is hyssop in this infection, then yes, it is better than antibiotics.

there is nothing but the herb zaatar, just dried herb .. this is not a mixture

And now I have this mixture, the real one, as the Gypsy showed the bag, Israeli.

And I promised to send one lady and did not send it and lies in an envelope, I promise to improve

with this mixture you can make Jerusalem bagels, Bulgarian kashkavalka, ovine bread sticks

Girls, what is the shelf life of this mixture? And in what quantity can you take it out of Israel?
They were so intrigued, I want to try. There is an opportunity to order, so I'm interested, but suddenly I really like it