There is Something Almost Magical
in the Herbal Mixture of our Zaatar…
Zaatar, that mystical-like aromatic mixture of ours, has seen some variations in recent years. Since the main required ingredients are the Thyme, the Sumac and the sesame seeds, many have undertaken to stick to these, with a dash of salt. Even the quantity of these ingredients are differing nowadays for the same recipe.
So I decided to go the farther back I could to get the recipe from where it originated: our villages.
Zaatar is the name of a wild Thyme that bursts out in bushes through the wilderness of our mountains and valleys. Wild Thyme grows also in variety, some are edible fresh in salad, and some are dried up and mixed with other dried herbs and spices to bring out the Zaatar Mixture you know.
The edible fresh Zaatar is deliciously consumed with sliced onions, lemon juice and Extra-Virgin Olive Oil. This was one of my father’s favorite. We call it Zaatar salad.
Most people, even in Lebanon, know the Zaatar as the dry mixture, and rarely as the fresh salad. It is popular though in the North of Lebanon, and in the regional Mezza.
Zaatar Mixture: Traditional Rich Recipe
I am giving you today a recipe that yields not less than 4 lbs and for a good reason. You are going to need them, sure, of course 🙂 but there is the fact that once the olive oil is added to it and mixed in, the mixture concentrates into smaller quantity.
That adding to my small household reality that that quantity of Zaatar mixture doesn’t last a week before it is all consumed…. just spread on bread. And since this mixture lasts well stored, do not hesitate to keep more handy.