Oriental Artisan Spice "Zaatar", in jars and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic caraway seed, sumac (Rhus coriaria), organic hyssop (Hyssopus officinalis), organic oregano, organic savory, organic linseed, organic mint leaf, organic pumpkin seed, salt, organic aniseed.

A bit of history
Za'atar, literally "thyme" in Arabic, also called "Syrian oregano" or "Aleppo thyme," is a condiment found in Levantine gastronomy.
It is also the generic term for a family of plants, the Lamaciae. Thyme, savory, hyssop, wild thyme, and pennyroyal are all related to this family.
In the Maghreb, za'atar is common oregano and wild marjoram.
Like all folk spices, there is no single recipe, and the ingredients vary from region to region. Man'ouché is a very ancient Levantine dish originating in Phoenicia, present-day Lebanon.
2,000 years ago, za'atar flavored a pizza-like bread soaked in olive oil.
It's still a specialty throughout the Middle East, served for breakfast. Served as a pastry or roll, it's sometimes topped with cheese, as in Lebanon, with "kechek," a cracked wheat yogurt in the Bekaa Valley, with lunch meat, or simply with "za'tar" with tea or a soft drink.

What's in my za'atar?
A hint of vinegar wafts from the mixture amidst the aromas of hyssop and mint. It's sumac, which means "red" in Arabic (summaq), a variety of shrubs with vinegar-like fruits. My spice is enriched with flax seeds and pumpkin seeds, which thicken juices or broths.

How do I cook with my za'atar?
Its name immediately evokes the Mediterranean, Lebanese cuisine and its mezze, Middle Eastern cuisine. It's a simple and popular dish: bread, vegetables, and olive oil.
Slice peeled eggplants into generous slices, fry them in frying oil, and drain on a wire rack. Spread bread dough on a floured surface and brush with Whole Grain Mustard. Top with eggplant, sprinkle generously with za'atar, and bake in a 250°C oven for 20 minutes.
Slice small "olivette" tomatoes in half lengthwise. Coat each half with a spatula in a mixture of one-third sesame seeds, za'atar, and chickpea flour, thickened with yogurt. Brown the coated side of each tomato in hot olive oil and set aside on a baking dish. Fry onion rings in the still-hot oil and drain with a fine-mesh strainer. In a salad bowl, combine the onions with chopped cilantro leaves and za'atar. Add to the dish and finish cooking for 5 minutes in a hot oven.
Add the spice to a vinaigrette for beautiful salad leaves.
Now create your own oriental recipe with my za'atar, which brings oriental flavors to summer meals.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string.
Kraft zipper bag labeled with product composition.
Sample presented in glass jar with mechanical closure.