• 2 tablespoons thyme
  • 2 tablespoons roasted sesame seeds
  • 2 teaspoons sumac
  • 1/2 teaspoon salt

Servings: 8

Preparation time: less than 15 minutes


Mix all ingredients in a bowl.

Store in a container with a lid

Tips sites


Delicious with yogurt or sprinkled on sandwiches

Homemade za & # 8217atar

I adore you! I discovered it recently, but it is delicious over hummus, cream beans, focaccia, sticks filled with hummus and parsley or slices of bread sprinkled with olive oil!

Za & # 8217atarul is a combination of spices used in oriental cuisine. Ottolenghi says in & # 8221Jerusalem & # 8221 that za & # 8217atarar is the specific smell for any house in Jerusalem or surroundings. The original sapwood is actually a plant that grows in the form of a bush, is related to mint and was harvested from the hills of Jerusalem. In Romanian, the plant is called hyssop. Ottolenghi states that za & # 8217atarul is better known as a mix of spices made from dried hyssop leaves, ground sumac, fried sesame seeds and salt. It has an olive-green color and any visitor to East Jerusalem who tries at least once & # 8216& # 8216Arab bagels & # 8217& # 8216 knows about this spice. In Palestinian cuisine, the za & # 8217atar mix is ​​sprinkled over labneh, hummus, chicken, various salads and especially sprinkled over a flat dough, covered with plenty of olive oil and then baked to make Manakish.

Although Ottolenghi states that za & # 8217atar has an odor similar to that of oregano, marjoram, sage or thyme, in & # 8221Ottolenghi & # 8221 claims that za & # 8217atarul is a mix of dried thyme, fried sesame seeds and salt, and sometimes added sumac.

There is something to buy at Cămara cu Mirodenii (in Timișoara) and that's about it. I searched in various plafare that have all sorts of spices, but they didn't even know what it meant, wondering what the sauce really is and what it's made of. At the Spice Chamber I was asked what kind of sugar I want, green or red (the one that contains sumac). So a variety of recipes and ingredients.

I used Adi Hădean's recipe to make my own za & # 8217atar, the popular version from:

  • 1 teaspoon oregano,
  • 1 teaspoon marjoram,
  • 1/2 teaspoon basil,
  • 1/2 teaspoon thyme,
  • 1 tablespoon sesame seeds,
  • 1 teaspoon sea salt, all put in a non-stick pan,
  • along with 1 teaspoon tip of sumac and
  • juice from 1 generous slice of lemon.

I mixed them continuously, 1-2 minutes, until the liquid evaporated because otherwise it makes mold, if you do not consume it immediately. I used it over hummus, also Ottolenghi's basic recipe and over fresh slices of bread made at the workshop organized by Codruța Popa.

Za & # 39atar's health benefits

The health benefits of za & # 39atar include:

Treatment of chronic diseases

Sumac is one of the best herbs for your health and, with a healthy intake of quercetin, is able to neutralize free radicals and prevent the proliferation of cancer. Numerous studies have shown this benefit of the organic components of sumac and, as a key ingredient in sugar, this mixture of spices can significantly increase protection and cancer and other chronic diseases caused by free radicals.

Limited respiratory tract

There are certain expectorant properties of thyme, especially when brewed in a tea. Thyme can help clean the respiratory tract, causing you to sputum (cough) smoking and mucus, so this strong spice mixture can be added to food when you feel a cold coming. The improved improvement of the herbs involved also helps to eliminate disease.

Boost Cognition

There are strong traditional beliefs about the cognitive impact of Za & # 39atar, including the possibility of improving his memory. People used to sleep with zaatar under their pillow, but in reality it could be due to the circulatory powers of the zaatar, as well as the rich mineral content that can stimulate brain power and stimulate neural activity.

Weaken the inflammation

You can make za & # 39atar in a paste or in a volley, just like you would spread it on bread, but put it on inflamed areas of the skin, such as insect bites and painful joints. When the spice is consumed, it can have a similar anti-inflammatory effect on other parts of the body, especially if you suffer from arthritis, gout or other inflammatory conditions in the stomach or respiratory system.

Increase energy

The high concentration of polyphenols and flavonoids found in this mix of spices make it a powerful energy booster that can move your metabolism. In addition, it can help you get more restful sleep, thanks to the magnesium found in the mixture, helping you feel more energized and ready to face the day every morning.

Improve your mood

Traditional studies and evidence have associated za & # 39atar with an improved mood and low rates of depression. This use has been popular for generations in the Middle East. Phenol from thyme and oregano can have direct mood-boosting effects through the impact of hormones released and regulated in the body. Carvacrol has been directly linked to increased energy and cognitive function.

Bone strengthening

One thing that all these herbs have in common are minerals, and between the high concentration of iron, calcium, copper and magnesium, sugar can have a major impact on bone mineral density. Adding this spice mixture to your regular diet can help you get rid of osteoporosis and other degenerative bone conditions as you age.

Circulatory effects

As mentioned earlier, za & # 39atar can help improve the circulation of oxygenated blood throughout the body due to its impressive iron content. Iron is a key component of hemoglobin, which carries red blood cells to the body, ensuring that all organ systems get the oxygen they need.

Immune system help

Certain organic compounds found in the spice mixture have anti-fungal, antimicrobial and antiseptic properties, making it a driving force for your immune system. These include internal and external applications, maintaining intestinal, cutaneous, respiratory and nervous function at a high, healthy level.

Heals the skin

The anti-inflammatory properties of this spice blend can be very useful for improving the appearance of the skin, accelerating wound healing and even reducing the appearance of age spots and blemishes, due to the rich mixture of antioxidants in sugar. If you have any concerns about your skin's health, make sure you get this Middle Eastern specialty in your diet!

  • 7 Amazing benefits of thyme
  • 18+ List of spices with benefits, uses and more

A final word of warning

If you suffer from allergies to any component of zaatar, it can cause an unpleasant meal or medical treatment. Always be confident in what ingredients make up the sugar mixture or, better yet, prepare it yourself and find the perfect combination of health and flavor for you!

Manakish bread (stick with za & # 8217atar)

This bread is originally from Lebanon. It is also called manakeesh or manaqish. It is a stick with za & # 8217atar, very much za & # 8217atar, which is eaten in the morning or at noon. It is good for a snack and sometimes has cheese or meat topping. I prepared the version with za & # 8217atar and because this mixture of spices is fully used, I recommend you to buy a quality za & # 8217atar. I have a brand new home and it's the best I've ever tried. His name is Zaytoun and he's from Palestine. Contains only sesame, sumac, salt, olive oil and wild oregano (Majorana Syriaca).

My friend taught me how to bake this bread and he often prepares it for our dinners and at work. Dig the technique well now. I like this stick as empty and warm as it comes out of the oven. Or with yogurt. Or with hummus.


for 4 large or 8 smaller manakish loaves

5 gr. sugar
110 ml. warm water
7 gr. dry yeast
314 gr. White flour
120 gr. natural yogurt
12 ml. olive oil

Preparation time: 20 minutes + 1 hour and 10 minutes for leavening

Cooking time: 4 minutes

In a bowl, mix the sugar with lukewarm water and yeast. It will activate in 10 minutes. It will grow and foam on the surface.

In another bowl, weigh the flour. In another we mix the yogurt with the olive oil.

Mix all the ingredients in the flour bowl and with the help of a mixer equipped with dough hooks, knead for 5 minutes. The dough can also be made by hand, but in the first stage of kneading it is very sticky. Therefore, I prefer to combine everything well with the mixer and then knead for another 5 minutes. Leave the dough in a lightly floured bowl for an hour to double its volume. It should stay warm, next to a burning stove or even oven.

After an hour, divide the bread dough into 4 pieces. Form balls and cover them with a clean, dry kitchen towel. Leave them to rise for another 10 minutes.

After that, take a puff pastry and roll out the dough. Sprinkle a lot of salt over it and pour olive oil. Put the manakish bread on a baking sheet.

We have the oven heated to 240 degrees. Preheat a pan in the oven beforehand. We take out the tray with some kitchen gloves and quickly transfer the baking paper with bread in it. Bake the manakish glue for 4 minutes. It will swell and take on color. Depending on the size of the tray, bake the bread in two or three rounds. I baked 2 loaves at the same time.

Serve immediately. Lebanese manakish bread is well served hot, with extra olive oil and broken by hand.

If you have tahini bought in the house for hummus and it seems to be in vain in the pantry, I would like you to know that there are many other delicious ways to use it.

Or a sauce to use for vegetables or even to spread on a stick or pita. Mix in the blender tahini with garlic and lemon juice, salt and white pear. If you want it to be thinner, add a little cold water.

We also have tahini with za’atar and sesame. The base is the same as above, with water, lemon and garlic, seasoned, but add the slightly seasoned za’atar and sesame spice. The zest is mixed into the tahini paste and placed in the serving bowl. Pour a little olive oil and sprinkle with fried sesame. We often eat this combination with glue or pita. For an even more complex combination, you can put boiled chickpeas or parsley or chopped coriander on top.

But tahini can also be a good spice for ice cream. Instead of the classic chocolate or cream sauce, put over vanilla ice cream tahini sauce taken directly from the jar, over which, if you want, you can sprinkle some sesame, white or black, for a more spectacular aesthetic effect.

Pork leg with green beans and Worcester sauce

& # 8211 200 g pork leg, 100 g frozen green beans, 100 g frozen baby carrots, 50 g red onion, 3 tablespoons Worcester sauce, 1 teaspoon dried thyme, 1 tablespoon oil, salt, pepper, water

Cut the meat into cubes, mix with 1 tablespoon of Worcester sauce and ¼ teaspoon of salt, cover and let stand 30 minutes at room temperature. Thaw beans and carrots. Peel the onion and cut into thin slices. Cut the carrots into rounds. In a Teflon pan, heat the oil over high heat. Put the onion and stir continuously for 1 minute. Add the meat with the liquid formed, reduce the flame to medium and fry on all sides for 3 minutes. Put the beans, carrots, thyme, 2 tablespoons of Worcester sauce, pour 50 ml of water, cover with a lid and cook for 15 minutes, until the meat is soft. If necessary, pour a little water. Towards the end we salt to taste. We serve hot food.

Good appetite! (if you liked it leave a comment)

(P) 3 tourist destinations for gourmets

We offer you 3 ideal holiday destinations for gourmets, where you will have exceptional culinary experiences everywhere:


A culinary landscape that combines Lebanese, Iranian and Arab influences, Dubai is the perfect destination for lovers of good food, be they vegetarians, lovers of sweet and strongly flavored desserts or holiday lovers sprinkled with spicy dishes.

What to eat in Dubai:

If you like donuts, you should try Luqaimat. These delicious dumplings, with sweet date sauce and sesame seeds, can be enjoyed for breakfast, along with a hot Turkish coffee.

Doesn't a day go by without your craving for pizza? Your taste buds will definitely appreciate a Manousheh - a local specialty with exotic toppings, such as Akkawi cheese, Za & rsquoatar, Labneh or lamb.

Are you still not convinced of the culinary potential of this destination? Well, a preparation that will guarantee you a quick flight from Bucharest to Dubai is & ldquopainea harem & rdquo. Esh Asaraya is a dessert with a cheesecake texture, which hides, under a generous layer of crushed pistachios, plenty of syrup, caramel and an enticing aroma of rose water and orange blossoms.


Are you looking for a destination full of tourist attractions that will offer you the opportunity to explore a special local gastronomy? We recommend a visit to Spain, more precisely to Malaga and the surrounding areas, where we guarantee that you will have culinary experiences that will change your perception of some seemingly trivial ingredients, such as grapes or almonds.

What to eat in Malaga:

Do you like seafood? Then you have to start the culinary foray into Malaga with a traditional dish. A tempting portion of Gambas Pil Pil will convince you how surprising shrimp can be in the company of the right ingredients. Spaniards' favorites, Pil Pil shrimp are cooked quickly and served with a hot sauce with a subtle smoky aroma, obtained from garlic, hot pepper flakes, smoked paprika, parsley and olive oil. The dish is served hot, with fresh bread and a glass of red wine.

Sweets lovers must try the Malaguena Tart, a dessert prepared with almonds and sweet Malaga wine & ndash two of the gastronomic attractions of this region.

The cake also surprises with its fruity aroma, given by the apricot jam. Serve sprinkled with almond flakes and raisins.

Of course, you can't visit Malaga without trying a cold soup, but we will not recommend the well-known gazpacho, but the predecessor of the famous Spanish tomato soup. Specific to the region, Ajoblanco soup appeared before tomatoes were available among local ingredients and has a name that would translate simply: & ldquousturoi alb & rdquo.

As simple as it is delicious, this cold garlic soup is made from peeled and fried almonds, ground and mixed with olive oil, garlic and water or milk. Ajoblanco is often served garnished with grapes, cucumbers or hot peppers.


Japan offers gourmets countless surprises when it comes to culinary experiences. If you want to go safe, opt for Dotonbori, Osaka Street which has rightly become one of the main tourist attractions in the region. Street food lovers will feel at ease here, because they can taste, in turn, various dishes from a wide range of traditional Japanese specialties.

What to eat in Osaka:

The name of the dish can be translated as "how do you like it" or "what do you like, fried" and what gourmet who respects himself would refuse such an offer?

Known as the salty version of Japanese pancakes or, more simply, & ldquopizza Japanese & rdquo, Okonomiyaki brings a little omelette, but will surprise you with the variety of ingredients and spices included, from the specific sauce of the same name to dried seaweed, Japanese mayonnaise or Katsuobushi (dry, fermented and smoked tuna flakes).

If you liked Okonomiyaki, you should definitely try a portion of Negiyaki, another versatile dish that replaces cabbage strips with Negi, a green onion-like ingredient.

What is special about this preparation? Negiyaki has sweet and salty aromas, harmoniously combined with a drop of lemon juice. In some places, a special olive sauce is included in the preparation. The enticing smell of these & ldquoimbuibate & rdquo pancakes with surprising ingredients will surely whet your appetite as soon as you step on Dotonbori Street in Osaka for the first time.

In terms of street food, another Osaka specialty that you should try is a kind of fried meatball, wrapped in Takoyaki sauce and often accompanied by mayonnaise and Katsuobushi flakes.

Containing? The preparation is obtained from fried dough, pieces of octopus, pickled ginger and green onions. Takoyaki sauce is the one that completes the complex aroma of the preparation, through the spicy, sweet and sour accents, specific to Japanese gastronomy.

If you have decided to list at least one of the gastronomic tourist destinations presented above, you must keep in mind that the dishes described are just a few of the dozens of specialties that you will be tempted to try when you arrive in Dubai, Malaga. or Osaka. You will definitely return from your culinary holiday with at least one recipe that you will want to prepare for your loved ones!

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Carbonara pasta with asparagus

Carbonara pasta is easy to make and is known for its delicious egg-based sauce. In this case, to bring a splash of color, replace the bacon with asparagus for a healthier recipe.

You need the following ingredients: egg yolks, Gouda cheese, kosher salt, whole spaghetti, olive oil, fresh asparagus, garlic cloves, lemon juice and ground red pepper.

Za & # 8217atar 15g

The Cio spice mix for french fries is a homemade recipe composed of garlic, thyme, coriander, onion, paprika, marjoram, dill, chili, black pepper.

Probably no one thinks that a recipe as simple as french fries might need so many ingredients. And for their dosage, you would definitely need fine tools and a lot of time.

That's why we composed it. For flawless french fries.

In our gastronomy, lamb and mutton are a place of great honor. The Easter holidays, especially, make our kitchens uniform and the cooking of this type of meat is the favorite subject of spring days.

For these occasions but also for fans of the genre who do not take into account the season, we put together pepper, cumin, parsley, mint, thyme and garlic in well-studied proportions, exactly according to the taste and pleasure of Romanians.

In short about za & # 8217atar

Za & # 8217atar, or za & # 8217tar, zaatar, zatar, zatr, zahatar, satar etc. is a generic name for a family of aromatic herbs related to the well-known oregano refers mainly, however, to a variety of wild oregano (Majorana syriaca, or Origanum syriacum).

However, the term za & # 8217atar most often refers to a mixture of herbs and seeds. The mixture called za & # 8217atar is a mixture of wild oregano, calamintha (an aromatic plant that is, as a flavor, a combination of basil and thyme), garden thyme, thyme, thyme, etc. with sesame seeds, dried sumac, salt and sometimes a few spices. This mixture is used as a seasoning in cuisines influenced by Arab culture, being widespread and very popular especially in the Middle East.

Ancient written history mentions the plant za & # 8217atar. Unfortunately, it does not contain any very old reference to za & # 8217atar as a mixture of herbs and seeds, although historians suspect that some unidentified terms from the Yale Babylonian Collection (the largest collection of documents, seals and artifacts in ancient Mesopotamia and one of the richest in wedge-shaped tablets (about 45,000 tablets, some 5,000 years old), could even refer to this mixture.
According to some researchers, an Akkadian word, which reads "sarsar", could refer to the mixture za & # 8217atar. This word could be followed in Syriac, "satre", and Arabic, "sa & # 8217tar", possibly in Latin "satureia". It is said to be the origin of the name Satureja thymbra, which is called a species of thyme.

There is also the Arabic term "za & # 8217atar barri", which means "wild oregano", identified as Origanum vulgare, known in Europe as oregano, wild marjoram or winter marjoram. This plant is very common in Palestine, Jordan and Israel and is used by Palestinians in the preparation of a local variety of za & # 8217atar mixture.

It seems that the plant za & # 8217atar was known and used in ancient Egypt, although some historians question this the name of the plant in question could not be determined precisely. Remains of thymbra spicata have been found, a variety of thyme still used today in Tutankhamun's tomb, and according to Dioscorides, this plant variety was called "saem" by the ancient Egyptians.

Pliny the Elder mentions, much later, in the first century AD, that the Parthian kings used a perfume, historically called "regale unguentum", which contained the same plant.

Several medieval Jewish sages, well versed in traditions, such as Saadiah (d. 942), Ibn Ezra (d. C. 1164), Maimonides (1135–1204) and Obadiah ben Abraham (1465–1515) claimed that the plant "ezov" , mentioned in the Old Testament, was referred to by the Arabs as "za & # 8217atar".
It is known that, along with other spices and herbs mixed with salt, za & # 8217atar was widely used in Arabic cuisine, not only in the Middle Ages, but also much later these seasonings have not disappeared, in fact, even today. cuisines influenced by Arab culture.
Palestinians, for example, see the symbol as a symbol of Palestinian housing. Even today, for Palestinian refugees, plants and food as food are symbols of the home, the village, the region from which they come.

Interestingly, za & # 8217atar as an aromatic herb is widely used in Israeli cuisine today. Some companies that distribute it on the market call it "hyssop" or "holy hyssop", although hyssopus officinalis is not found in the wild in Israel, while origanum vulgare is very common.

Preparation and variants
Both za & # 8217atar grass and the mixture of the same name are popular in Armenia, Iran, Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia and Turkey. Each culinary culture proposes its own variants of mixture.

Traditionally, the za & # 8217atar plant was dried in the sun and mixed with salt, sesame seeds and sumac.

Za & # 8217atar is prepared today in dozens of variants, generally mixing dried aromatic herbs (thyme, oregano, marjoram) with fried sesame seeds, salt and sumac. As you can see, robust herbs are used, with strong aromas, which are well resistant to long-term heat treatment. To these components already listed above, you can add other ingredients: toast, or spices, most often cumin, cumin, fennel or coriander.

There are, as I said above, several variants of za & # 8217atar, from those that contain only 2-3 components, to those that list more than 10 ingredients. Traditional variants from Iraq, Lebanon, Syria, the Arabian Peninsula, etc. they are very similar, but different from those prepared in North Africa. The mixture prepared in Morocco has its roots in Andalusia, where most of the population of the city of Fez comes from.
These old recipes were extremely prized, considered to be the cultural legacy of a family. Therefore, the list of ingredients was secret and sometimes not shared even with very close relatives. This practice was lamented by Westerners who loved North African or Middle Eastern cuisine, who had great difficulty recognizing the ingredients, not to mention the proportions between them. Some of the Palestinian variants may contain cumin seeds, and others in Lebanon may contain large amounts of sumac, which gives them a dark red color. In fact, from a commercial point of view, there are two types of za & # 8217atar on the market, red and green, the difference being the amount of sumac, the ingredient that gives the red color to the mixture.

I chose from the wide variety of za & # 8217atar recipes on one of the simplest, and most affordable nine. Sumac can be found in Arab and Turkish stores if you can't find marjoram, replace it with a mixture of thyme and oregano. Following this recipe you will get a red za & # 8217atar reduce to just one tablespoon the amount of sumac and double the amounts of aromatic herbs to get a green variant.

1/4 cup sumac
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 tablespoon sesame seeds, fried
1 teaspoon coarse salt

Grind the sesame seeds well, or process them with a coffee grinder. Add the rest of the ingredients and mix well.
Store the mixture in an airtight jar, stored cold, away from light and air. The mixture is stored aromatic for a period of 3-6 months after preparation.

Another simple variant of za & # 8217atar is the one that, to the list of ingredients above, adds 1 teaspoon of coriander seeds, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds. They are fried dry, without oil, over low heat for 30-40 seconds, or until they start to smell and crack. Leave to cool for 2-3 minutes and process with the sesame seeds.

Culinary uses
The pita bread is soaked in oil and then powdered with sugar mixture. Another option is to mix the dry grass za & # 8217atar or the za & # 8217atar mixture with olive oil, resulting in a paste. This is called "za & # 8217atar-wu-zayt" or "zeit ou za & # 8217atar" & # 8211 "zeit" meaning "oil" in Arabic and "olive" in Hebrew. This dough is spread on a dough surface, which is then baked like bread. This preparation is called "manakeesh bi zaatar".

In the Middle East there is "ka & # 8217ak", a kind of soft bread with sesame seeds, which is sold on the streets, either greased with za & # 8217atar-wu-zayt, or containing a filling seasoned with za & # 8217atar.

In fact, za & # 8217atar is used to season meat and vegetables, one of the known uses and in our country it is sprinkled over hummus. Za & # 8217atar is also eaten with "labneh" (well drained yogurt), and with bread and olive oil. The latter combination is highly valued for breakfast in countries such as Jordan, Israel, Syria and Lebanon.
The Lebanese also have a specialty, called "shanklish", which consists of dried balls of labneh, rolled through za & # 8217atar, to form a fragrant outer crust.

The plant za & # 8217atar also has its uses. Borek, the Turkish pastry, contains this plant in many fillings. There is also a salad made from fresh za & # 8217atar leaves, called "al-akhdar salad", popular throughout the Levant (the salad also contains fresh thyme, finely chopped onion, garlic, juice). lemon, olive oil and salt).

In Oman, a popular drink is a tea-like infusion made from water-infused sugar and has a very pleasant, herbaceous aroma.

Video: How To Make Zaatar. Dalia Dogmoch

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