Zataar or Za'atar or Zahtar or Dukka or Duqqa - 3 Recipes

Zataar

Kalyn of Kalyn's Kitchen is the talented founder of the Weekend Herb Blogging event each week. She is in her third year of this event. Over two years of fabulous recipes submitted by talented bloggers all over the world using a myriad of herbs. What more could we ask for!!! I am submitting these recipes to Anna from Morsels & Musings who is hosting this weeks event.

The seasons in Canada are varied with cold winters and hot summers. It also varies from one end of the country to another. Here in Western Canada I am headed to the local greenhouse this morning to pick up some pansies for my flower pots...I sat outside on my deck late yesterday afternoon. My parents, however, in Eastern Canada just shovelled out yet more snow from the latest snowstorm with no end in sight. They say Wiarton Willy needs to be fired!!!! But... this is Canada with all it's variations.



Just like the seasons and geographic differences of Canada the spice blend za'atar is a mesh of contrasts and underlying mystery as well. I have a jar of Za'atar in my spice cupboard which I usually mix with our local goat cheese to spread on crostini or crackers. This is all I had for supper last night while having a few fleeting moments before I headed off to work again. Za'atar, aka duqqa (doo-khah), is a Middle Eastern mixture of ground seeds and nuts with a variety of uses. The commercial za'atar will last forever while my homemade will last only a few months. I found the za'atar at one our local wineries and eventually became curious on how to prepare this spice blend myself. During my research throughout the net I was overwhelmed with the variety of spice blends that fall under the category za'atar. These mix of spices is well known in the Middle East and parts of Turkey. It's name literally means "thyme" and thyme has the most dominant fragrance of the ingredients used.

Aglaia Kremezi, winning cookbook author and journalist says, "The Lebanese believe that za'atar gives strength and clears the mind. For this reason before leaving home on exam days, all school children eat a slice of bread spread with a mixture of za'atar and olive oil. The traditional recipe for za'atar calls for thyme, but savory, which has a aroma similar to a combination of oregano and thyme, works much better." I think I need a liberal dose of za'atar every morning!!!!!!

I discovered that:

1) Za'atar is an herb, Thymbra spicata, which has a slight minty flavour. Some are salty flavoured and quite rare and some are lemony.

2) The term also refers to a family of various local herbs such as hyssop, marjoram, oregano and thyme.

3) It is also the name for the commercial blends which will often contain three kinds of za'atar. The herb blend Za'atar is prepared from dried thyme or hyssop and mixed with toasted sesame seeds, and salt. Other herb combinations for green za'atar may include savory, oregano, cumin, or fennel seed. Red za'atar has sumac added to the mix.

Try dipping pieces of baguette or country bread into good olive oil and then into za'atar, or, as a spread mixed with some hummus or smashed chickpeas for pita or naan. It is used to flavour meats and vegetables, or mixed with olive oil and used as a marinade for olives. The taste of za'atar can be tangy, herbal, nutty or toasty depending on the blend of herbs and nuts used. The combination is endless I am sure because as it is with many things there are as many variations as there are cooks. Here I offer 3 variations depending on what you have on hand. I have tried all 3 and don't really have a preference :D

**Za'atar**(1)

(from Ace Bakery)

1 cup (240 mL) chopped hazelnuts
¾ cup (180 mL) white sesame seeds
½ cup (120 mL) poppy seeds
10 white peppercorns
¼ cup (60 mL) cumin seeds
½ cup (120 mL) coriander seeds

Preheat the oven to 400°F (200°C). Mix all the ingredients on a baking sheet and roast for about 5 minutes or until the seeds look golden. Remove from the oven and let cool. Spoon the mixture into a resealable plastic bag. Close the bag and, using a rolling pin, roughly crush the seeds and nuts, taking care not to reduce them to paste. This should take about 1 to 2 minutes. Alternatively, use a mortar and pestle. Zataar will last 1 month if stored in a tightly sealed container.

Makes 2 cups (474 mL)

**Za'atar**(2)

(from Aglaia Kremezi)

1/2 cup excellent-quality mediterranean savoryor thyme
1/4 cup sumaq
1/2 teaspoon sea salt
2 tablespoons sesame seeds

Grind the savory, sumac, salt and sesame seed in a spice grinder or clean coffee grinder until you obtain a fine powder.

**Za'atar**(3)

(from Redacted Recipes)

2 teaspoon oregano
2 teaspoon dried basil
2 tablespoons ground thyme
1 teaspoon whole thyme
2 teaspoon savoury
2 teaspoon ground marjoram
1/2 teaspoon whole dry marjoram
1-2 tablespoon ground sumac berries
1/4-1/2 cup unhulled, toasted sesame seeds, ground coarsely
1- 1/2 teaspoons salt (or to taste)
1 tablespoon dried ground lemon peel or zest of two lemons, very finely minced

First grind the sesame seeds then crush everything together with a pestle.

Green zahtar variation: Omit sumac and replace with ground and whole thyme or marjoram, fenugreek leaf (exotic flavor) or dried parsley.

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