Noun. zaatar (uncountable) A particular herb, similar in flavor to thyme or oregano, used in Arab and Israeli cuisine, made from various Middle Eastern herbs. A Middle Eastern seasoning, having the herb as the main ingredient, with sumac (or other tart-flavored equivalent) and sesame seeds.
The taste of a za'atar mixture can be tangy, herbal, nutty, or toasty. Za'atar is both a family of herbs and an herb, Thymbra spicata, with a slight minty tendency, in the marjoram/oregano family. Some are salty flavoured and quite rare, some are lemony.
Gypsy jazz (also known as gypsy swing or hot club jazz) is a style of jazz developed by the Romani guitarist Jean "Django" Reinhardt in Paris during the 1930s.
Zaatar is often a third table condiment, next to salt and pepper, on most Middle Eastern tables. Stir into olive oil and pile onto crusty bread or sprinkle on eggs, tuck into a Lebanese style pizza or use as dry rub on chicken or vegetables. Hand blended from toasted sesame seeds, sea salt, hyssop, savory, sumac.
Manaqish (plural of manoush) are a round pizza-like dish invented by the Levantine. It usually consists of dough topped with za’atar, cheese, veggies, labneh or ground meat. Or any variety of the five.
1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt) 1/2 cup extra-virgin olive oil. Lebanese Pita Dough, recipe follows. Labneh (strained yogurt) Fresh tomatoes, sliced.
Because Zaatar is an aromatic, tart, and nutty herb and spice blend, it also has many culinary incarnations. There are a variety of vegetarian and salad Zaatar recipes that use Zaatar as a dressing, as well as recipes as a rub on certain meats for seasoning and crusts.
You can also purchase Za'atar Spice at most Middle Eastern stores or upscale specialty grocery stores.
As mentioned earlier, za'atar can help improve circulation of oxygenated blood throughout the body thanks to its impressive iron content.
Instructions
- Mix warm water, sugar and yeast together.
- Add flour and salt to the water, sugar, and yeast.
- Prepare the dough for what you will be making and let rest for another 10 minutes before putting into the oven.
- Bake at 400 degrees for 15-20 minutes.
5-6 cups flour –You can use all-purpose flour OR bread flour!
- In a large bowl, dissolve the sugar in warm water and then stir in yeast.
- Mix salt and oil into the yeast.
- Knead dough for 7 minutes.
- Punch dough down.
- Bake at 350 degrees F (175 degrees C) for 30-40 minutes.
- Cool, brush with butter and enjoy!
Served with fresh baked bread and tahini dipping sauce on the side. Preparation time: 20 minutes. 183 calories.
Directions
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water.
- Stir in flour, salt and oil. Beat until smooth.
- Turn dough out onto a lightly floured surface and pat or roll into a round.
Nothing beats this traditional Lebanese breakfast made up of thick, creamy labne and olive oil, cheese (baladi, halloumi, akkawi… or all of the above), olives, zaatar, cucumbers, tomatoes from the “day3a”, fresh mint leaves, Lebanese bread, and tea.
The country is very famous for its rich and amazing cuisine, for its rich culture and history as Byblos, Baalbak, and saida, also of its many religious buildings as churches and mosques and others. As a foreigner in Lebanon for two years, Lebanon is a quite different country in MENA and Arabic country.
The Manousheh is a staple Lebanese breakfast item typically eaten on the go and found in corner bakeries all over the country. We bake our dough to a crispy exterior and warm chewy interior; toppings can be either vegetarian or meat.
The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit. The texture can be compared to Mozzarella, Feta or a Mizithra, since it does not melt easily. Akkawi can be stored up to a year.
Manakish (plural of mankoushe) are round pieces of dough similar in shape to pizza, topped with your choice of zaatar, cheese, ground meat, or other toppings, and served either folded or sliced. This traditional pastry is the ultimate Lebanese breakfast, although it's also popular throughout the entire Middle East.
Storage: Once you've prepared your Zaatar herbal mix, you can store it in an air-tight container and it can last you at least 1-2 years especially if you keep it in the fridge.
Nutrition Information
| Calories 278 | (1162 kJ) |
|---|
| Saturated Fat | 1.8 g | 8% |
| Carbohydrate | 16.2 g | 5% |
| Sugars | 0.7 g | |
| Sodium | 1670 mg | 73% |
Freezing Instructions: You can also freeze the zaatar manakeesh after they're baked. To re-heat, thaw in the fridge overnight and then warm or toast when ready to eat. Or you can also bake them while frozen at 350°F until heated through, about 5-10 minutes.
