€6.00
Wild zaatar is punctuated by seasonality, it is picked early in the summer to be later savoured throughout the year. More intense in smell and taste, it is also recognised by its lighter colour than that of cultivated zaatar.
In Lebanon, there are nine plants commonly called “zaatar” of which only three are oregano. But only the two varieties “Origanum Ehrenbergii” and “Origanum Syriacum” are used to make the famous zaatar mix. The first variety is endemic to Lebanon, as for the Syriacum species, it extends over a geographical area including Lebanon, Syria, and Palestine.
Our mix is a family recipe made using all-natural ingredients: wild zaatar (origanum syriacum), organic sesame seeds, sumac, and salt. The origanum is harvested around June/July and after dried naturally away from direct sunlight. Later, it is ground in a local cooperative in the village of Andket (Akkar/ Lebanon).
We only assemble the ingredients when we start packaging to guarantee the freshest possible mix.
Need some inspiration on how to use Zaatar?
– Sprinkle onto dips: you can sprinkle zaatar directly on top or mix it with a bit of olive oil before drizzling.
– Add to roasted vegetables like roasted cauliflower or roasted broccoli.
– Mix it with olive oil in a bowl and dip bread into.
– Use it in a pasta sauce.
– Use as a dry rub or marinade on meats such as chicken or steak, but also on grilled or roasted vegetables.
| Weight | 30 g |
|---|---|
| Dimensions | 20 × 12 × 15 cm |
