This is both the name of the wild thyme/hyssop that grows in the hillsides of Israel and the Middle East, and the name of the spice mixture made with it, which includes zahtar, ground cumin, toasted sesame seeds, coriander seeds and sometimes a little sumac and/or crushed toasted hazelnuts. Zahtar is eaten for breakfast, as a dip with fresh pitta bread, a drizzle of olive oil and fresh goat’s cheese.
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