Za’Atar

Appears in

Published 1998

About

A Middle Eastern spice mix made of sumac, wild marjoram, toasted sesame, and sometimes thyme. (Za’atar is the Arabic name for wild marjoram.) In Israel and Jordan, marjoram predominates, resulting in a green blend. Armenians and Syrians add proportionally more sumac to make a reddish za’atar. Elsewhere in the Near East, chickpeas or grains are added to make brownish za’atar.

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Glossary of Special Ingredients

The licensor does not allow printing of this title