Za'atar: The Ancient Spice Blend of the East
Za'atar is not just a spice blend – it is a symbol of flavor and culture, with roots that reach deep into the history of the Middle East. Combining aromatic herbs and spices with a hint of tanginess, za'atar is the ultimate expression of culinary tradition and diversity.
The Unique Composition of Za'atar
Za'atar is a well-balanced combination of ingredients that work together to create its distinctive taste:
Thyme or Hyssop: The main herb that offers a strong, aromatic, and fresh flavor.
Sesame Seeds: Roasted seeds that provide a subtle earthy texture and a nutty taste.
Sumac: A tangy spice that adds its characteristic citrusy acidity.
Salt: Enhances the flavor of all the ingredients while remaining subtle.
One Blend, Many Uses
Za'atar is incredibly versatile in the kitchen, making it an essential tool for every cook:
Bread Spread: Mix with olive oil and spread on bread before baking for a traditional manaeesh.
Seasoning for Meat and Poultry: Perfect for marinades or as a simple sprinkle before grilling or roasting.
Salads: Enhance your salads with a pinch of za'atar for an oriental twist.
Dips: Mix with yogurt or hummus for a unique and flavorful dip.
A Cultural Heritage
Za'atar is more than just a spice; it is part of the cultural identity of the Middle East. From morning tables to festive occasions, this spice blend brings people together, fostering a sense of community and tradition.
Quality that Stands Out
Our za'atar is made from the finest ingredients, carefully selected to provide authentic taste and aroma. Free from artificial additives, our blend reveals the natural flavor of its ingredients, offering a true gastronomic experience.
Taste the Essence of the East
With za'atar, every dish becomes a journey into the flavors and aromas of the East. Discover the charm of this ancient spice blend and bring the magic of the Middle East into your kitchen.
Try za'atar and let its flavors transport you!
Selected Spices and Herbs
Merkouroglou, quality spices and herbs since 1926.
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