Traditional Palestinian Jabali Zaatar:

Ingredients

– Wild thyme (zaatar) harvested from the hills and mountains of Palestine

– Roasted wheat or barley grains

– Dried sumac berries

– Salt

– Extra virgin olive oil

Preparation

– Wild thyme is typically hand-picked and dried in the sun

– Roasted wheat or barley grains are added to enhance flavor and texture

– Sumac berries are dried and crushed to add a tangy, slightly sour taste

– Salt is added to bring out the flavors

– Extra virgin olive oil is mixed in to preserve the zaatar and enhance its flavor

Flavor Profile

– Earthy, herbaceous, and slightly bitter from the wild thyme

– Tangy and slightly sour from the sumac

– Rich and savory from the olive oil

Aroma

– Pungent and herbaceous, with a hint of earthy and nutty notes

Usage

– Traditionally used to flavor flatbreads, such as ka’ak or manaqish

– Used as a dip for bread, mixed with olive oil and sometimes lemon juice

– Added to various Palestinian dishes, such as stews, soups, and salads

– Used as a finishing touch for grilled meats or vegetables

Cultural Significance

– Zaatar holds a special place in Palestinian culture, symbolizing hospitality, community, and tradition

– Often served to guests as a sign of respect and welcome

– A staple ingredient in many Palestinian households, passed down through generations.

1 lb or 454 grams