Deeply rooted in Middle Eastern cuisine, mothers will often refuse to give their personal Za’atar recipes to their own daughters! Our Za’atar has a base of lemony sumac berries with the addition of marjoram, thyme, basil, oregano, white sesame seeds and a bit of Himalayan pink salt. It is lovely mixed with olive oil and then spread on pieces of bread or incorporated into a flatbread dough and baked. It can also be used as a seasoning for meats and vegetables, sprinkled on eggs, added to hummus or used in salad dressing. Try it sprinkled on fresh slices of tomato and mozzarella cheese.
Certified USDA Organic
80 gm (2.8 oz) of Spice in a Reusable Tin
0 out of 5 Heat
- Sumac Berries
- White Sesame Seeds
- Himalayan Pink Salt
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As are all of TTSC spices, the za'atar is very fresh and tasty. I add it to many dishes, notably my famous (in my family) tahini dressing. Recently I had a problem with an order. I was more than pleased with the prompt response.
The taste of this blend is the best that I have tried. I will purchase this again.
Awesome. Amazing in chickpea salad!
Very happy with this purchase and LOVE this Za'atar on avocado toast! Really great flavors.
Perfect on wild salmon!
I bought this spice blend to make a recipe for smashed potoes that I saw on Martha Stewart's show. I wasn't expecting it to make a big difference but I was really surprised at how different and unusual the potoates tasted. I recommend it for anyone looking for something different and delicious.
We l-o-v-e this spice! We put it on everything. It goes in soups, burgers, salad dressings, hummus, omelettes. We put it on pizza, pasta, salad. NEVER stop making this. We won't know how to eat!
I bought one of these while I was in VT several months ago. I like it so much that I sent one to my best friend. Hers came last week. I know it will be used on lots of things too. I sprinkle some of this in almost every dish I make. For those of you who don't keep a variety of herbs on hand, this is definitely for you.
Never used this before. I cut up a cauliflower in big flowerettes, sautéed them in butter, added some of the Za'atar and some water and cooked it for a little bit. Once the herbs were infused into the water, I made a rue out of it in another pan to get a good old fashion gravy, dumped that on the cauliflower and let it cook down into a gravy and the veggie was done.Completely delicious.