Za’atar is an aromatic herb mix produced from an indigenous variety of thyme that can be used as a dip, topping or seasoning. The thyme is mixed by hand with sea salt, toasted sesame and sumac.
Available in the following sizes: 80g, 750g
Ingredients (allergens in bold):
Sesame, Za’atar – Majorana Syriaca (28.8%), Sumac, Sea Salt, Olive Oil.
How to use za’atar?
Traditionally eaten with olive oil and freshly baked bread, it is delicious sprinkled on eggs or tomato salad. It’s used to bake maneesh flatbread, and as a seasoning for roast lamb, chicken, fish and vegetables.
Why do you call za’atar a traditional Palestinian herb mix?
Every Palestinian household has za’atar in its kitchen. For many Palestinians in the diaspora, their za’atar blend is a symbol of the region where their family came from.
In Palestinian folklore, za’atar is said to aid concentration, so many a Palestinian child is sent off to school with a za’atar and olive oil soaked sandwich in their schoolbag.
Where does the name za’atar come from?
The za’atar blend takes its name from the indigenous herb known by the same name in Arabic. The Latin name of the herb is Majorana syriaca or Origanum syriacum, and is often referred to as thyme, oregano or marjoram in English.
Who makes Zaytoun’s za’atar?
We buy our za’atar from Sindyanna of Galilee, where Palestinian women use shade-dried za’atar leaves to create a highly flavoursome blend.
Want to know more about za’atar? Download our leaflet now.