Zaatar (spice mix)

[Zaatar]

Zaatar (spice mix)

Category: Healthy eating

Ingredients
- sumy	1/4 cup
- sesame	1 tbsp. l
- thyme	2 tbsp. l
- marjoram	2 tbsp. l
- oregano	2 tbsp. l
- savory (optional)	1 tsp
- basil (optional)	1 tsp
- sea salt	1 tsp

Cooking method

• Mix name - Zaatar - comes from the ancient name of the main component of this mixture - the herb, which is now defined as marjoram, then as oregano, then as thyme, then as savory. Therefore, it is prepared on the basis of one of these herbs or on the basis of all together.
• This confusion is the result of the fact that the herb that gave its name to the seasoning grows only in a small region and only in the wild, and in its aroma and taste, to one degree or another, it resembles each of the above herbs.
• The mixture is common throughout the Middle East and Egypt.
• In some Arab countries, it is believed that this combination of spices makes the brain work more actively, therefore, students and students are always given bread and Za'atar for breakfast before the exam.
• Zaatar goes well with hummus, meat, vegetables, but most often it is eaten with cheese or tortillas (bread), dipping first in olive oil, then in a mixture of spices. It is very tasty to sprinkle this mixture on bread or tortillas before baking.
• Used in many mezze (snack) dressings.
• Preparation:
• 1. Grind all herbs.
• 2. Fry sesame seeds. It can be roughly crushed, or it can be whole - this is at your discretion.
• 3. Add sumac and salt to herbs and sesame seeds and mix.
• Sometimes salt is not added, depending on what the mixture is for.
• There are also mixtures of zaatar with cumin, paprika, hot red pepper, and even lemon zest for flavor.
• So if you want, you can try adding them as well.

Note

Sumac - sumak - sumac, Summaaq, Summaq



This is a powder made from ground dry berries of the sumac plant, there is almost no smell, dark or light brown color.
Sour, astringent, but not harsh taste.
It is widely used in Central Asian, Arabian cuisine, practically replacing lemon, besides giving food a cherry-red color.
Sumac is put in fish and poultry dishes, in marinades, salads, kebabs, and legumes.
Sumac with finely chopped rice is a popular Asian snack.
In Lebanon, Syria and Egypt, a very thick decoction of sumach berries is added to meat and vegetable dishes. Yogurt sauce with sumac is often served with kebabs.



MAYORAN garden - a spicy-aromatic annual herb up to 50 cm high with small leaves (with a blunt top and wedge-shaped base) and white, yellow or lavender flowers. Homeland - Mediterranean. Cultivated in many countries of the world; in the USSR - in the Baltics, Crimea and Central Asia.

Marjoram has a specific bitter-spicy taste and smell of cardamom, due to the content of up to 3.5% essential oil. Marjoram leaves also contain vitamin C (up to 45 mg%), carotene (5.5%). Fresh and dried leaves and young shoots are eaten as a seasoning for salads, soups, fish, meat and vegetable dishes (laid in the cooking process), for natural steaks and other types of fried meat. Marjoram is served with garlic and butter. It is used to flavor vinegar and tea, as a spice in canning, pickling cucumbers and tomatoes, in the manufacture of sausages (must be combined with garlic). Marjoram is harvested in the full flowering phase, cutting off the stems at a height of 5 cm from the ground and tying them into bunches, followed by drying in the shade. Store in bags and boxes in dry rooms.

[Julia]

Julia Everyone in my family really likes this mixture. I often make chicken, marinated feta cheese with it. It turns out very tasty
True, I used the purchased one. And now, thanks to your recipe, I will do it myself! All components are in the bins.

And I'm just starting to get used to this mixture.
It so happened that since childhood I was allergic to cold medicines (Quincke's edema) and my mother always treated me with teas with various herbs and honey, and after that I stopped taking the smell of any dried herbs.

In recent years I've been training myself.
Oregano was the first to surrender - as an addition to buns with cheese and paprika.
Then basil - a little bit into the meat.
And I slowly began to like it and now I can safely increase the doses of both oregano and basil

And thyme and savory - I am mastering only now - began to add them to the mixture along the millischepok.
Addictive to mint is next on the agenda.

Thanks for the recipe, but marjoram and oregano are not the same - oregano?

Where can you buy sumac?

Thanks for the recipe, but marjoram and oregano are not the same - oregano?

Marjoram (lat. Origanum majorana)
a species of perennial herbaceous plants from the genus Oregano (Origanum) of the family Lamiaceae.

Oregano (lat. Oríganum vulgáre)
a species of perennial herbaceous plants from the genus Oregano (Origanum) of the family Lamiaceae.

Where can you buy sumac?

There are many shops in Kiev:

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Thank you for the store addresses! Found one very interesting spice shop not far from my house

Marjoram (lat.Origanum majorana)
a species of perennial herbaceous plants from the genus Oregano (Origanum) of the family Lamiaceae.

Oregano (Latin Oríganum vulgáre)
a species of perennial herbaceous plants from the genus Oregano (Origanum) of the family Lamiaceae.
Why are both marjoram and oregano indicated in the recipe?

Why are both marjoram and oregano indicated in the recipe?

Different species - one species Origanum majoranaand the other is Oríganum vulgáre