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<pre>In a message dated 8/5/99 2:49:22 PM Eastern Daylight Time, ekf@lineone.net
writes:

<Second request, there is a herb which is mixed with olive oil and the
mixture eaten with bread. Could you please tell me the name of the herb?>

The herb is called za'atar, also spelled zaatar, zahtar or zatar.

Paula Wolfert, author of The Cooking of the Eastern Mediterranean, Clarkson
Potter, New York, 1994, says of za'atar and za'atar blends:

"To clear up the confusion: Around the eastern Mediterranean, the word
za'atar is used two different ways: to refer to a class of herbs and to refer
to a spice blend of za'atar and sumac.

First, the herbs. There are several varieties, bearing various names in
various eastern Mediterranean languages, and they are so prized for their
fragrant savory-oregano-thyme aroma that they are often called "the king of
herbs." None of the recipes in this book call for the rarely imported herb
za'atar, substitutes are always given. If, however, you travel to the eastern
Mediterranean and visit some of its remarkable archeological sites, you may
be approached by children offering to sell you bouquets of fragrant za'atar
plants. There are so many different names and varieties in so many different
languages, that I offer only a few for the true fanatic: kekik (Turkey),
troumbi (Greece) za'atar rumi (Syria), nadge (Israel). If you purchase
bouquets, dry them in your hotel room, then after your return, on meat and
fish, both before and after grilling. You will not be disappointed.

As for the spice blend za'atar, it is a mixture of sumac, sesame seeds and
one or more of the various za'atar herbs described above. It is part of a
Middle Eastern breakfast dish of hot flat bread dipped in olive oil, then
sprinkled with the mixture."

She gives a very long recipe for the bread (she is the kind of writer who
gives you enough the information so that you can truly duplicate a dish) and
mail order sources in the United States for the za'atar spice blend.

If you don't have access to the book, I will type the recipe for those who
e-mail me directly.

Kaye Noble

kayenoble@aol.com
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http://food.epicurious.com/run/foodd...entry_id=10876 <A
HREF="http://food.epicurious.com/run/foodd...entry_id=10876">Cli
ck here: EPICURIOUS FOOD DICTIONARY: zahtar</A>


Zahtar [ZAH-tar]

Popular throughout Turkey and North Africa, zahtar is a spice blend comprised
of sesame seeds mixed with powdered SUMAC and dried thyme. It's sprinkled
over meats and vegetables, or mixed with oil as a spread for bread. Zahtar
can be found in Middle Eastern markets.
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http://food.epicurious.com/run/foodd...entry_id=10072 <A
HREF="http://food.epicurious.com/run/foodd...entry_id=10072">Cli
ck here: EPICURIOUS FOOD DICTIONARY: sumac</A>

Sumac [SOO-mak]

The brick-to dark purple-red berries of a decorative bush that grows wild
throughout the Middle East and in parts of Italy. Sumac, which is sold ground
or in its dried-berry form, has a pleasantly fruity, astringent taste that
complements everything from fish to meat to vegetables. Sumac can be found in
Middle Eastern markets. See also SPICES.
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A recipe:

http://soar.berkeley.edu/recipes/spices/recipe55.rec <A
HREF="http://soar.berkeley.edu/recipes/spices/recipe55.rec">Click here:
Zahtar - Mid Eastern Spice</A>

Zahtar - Mid Eastern Spice

From: thelma@pipeline.com
Date: Tue, 10 Jun 1997 06:45:17
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Recipe via Meal-Master (tm) v8.05

Title: Zahtar - Mid Eastern Spice
Categories: Mixes, Mid-east

50 g (2 oz) sesame seeds
25 g (1 oz) ground sumac
25 g (1 oz) powdered dried thyme

Recipe by: Jill Norman * Web File 4/97

An aromatic mixture from North Africa, which is also found in Turkey and
Jordan. It is sprinkled on meatballs or vegetables, and used as a dip. It can
be mixed to a paste with olive oil and spread on bread before baking.

Dry roast the sesame seeds over a medium heat for a few minutes, stirring
frequently.

Allow to cool, then mix with the sumac and thyme.

Stored in an airtight jar, the blend will keep for 3-4 months.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 19

ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs a spices-whole, mixed, ground.

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