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(Origanum vulgare is a "relative" of Origanum syriacum but o. vulgare is missing the qualities and powers of Origanum Syriancum).
(Wild Middle-Eastern Oregano, Ezov, Majorana syriaca)
Family: Mint (Lamiaceae)
Hardiness: 20 degrees F
Woody perennial native to the Middle East. This is a spicy smelling and tasting oregano-like herb that is the keystone herb in the condiment of the same name, which is used quite frequently by people living in the Middle east. You mix the dried and powdered herb with various other ingredients--garlic, salt, olive oil, crushed sumac seeds, etc and use it on bread. Quite delicious and habit forming in a good way. Zaatar is one of the sources of the antiseptic essential oil known as carvacrol, which (along with other terpenoids such as thymol) inhibits several kinds of nasty bacteria (e.g. Pseudomonas aeruginosa) by eroding the bacterial cell wall. Plant prefers full sun and sandy, fast-draining soil. Makes an abundant crop of leaves in the first growing season. Make sure to harvest in the first year of growth as the overwintering of this plant is never a sure thing.
From a gardening friend: "I wanted to send you additional confirmation that your source of Zaatar is authentic. I bought some plants for a friend who grew up as a goat herder on one of Israel's first settlement kibbutzim and he was familiar with the herb and its prevalent use among the Palestinians. I watched expectantly as he brushed the leaves and inhaled. He lifted his head, gave a knowing smile and said, "It smells like the Holy Land".
Culinary Uses : This mixture of sumac,
sesame seed and herbs is used frequently in the
Middle East and Mediterranean areas. It is
often mixed with olive oil and spread on bread;
sometimes this is done at the table, other times
the mix is spread on the bread rounds which are
then baked. Za'atar also serves as a seasoning
to sprinkle on vegetables, salads, meatballs or
kebabs. Much like sausage seasonings, each
country has distinctive style of Za'atar, and
each family develops its own special blend.
Various mixtures are sometimes marketed as
"Za'atar" (or "Zathar"). Thyme and Sumac is a
common version. Another is: Thyme, Salt,
Sumac and Toasted Sesame. Yet another is:
Thyme, Sumac and Summer Savory. A
melange of Marjoram, Sesame, Sumac, Salt
and Olive Oil is also called Za atar. "Za'tar" or
"Za'atar" are generic names for a whole group
of Middle Eastern herbs from the genera
Origanum, Calaminta, Thymus and Satureja.
Za'atar tastes like a cross between Thyme,
Marjoram and Oregano. The flavor of Za'atar is
characterized by Carvacrol (69.5%) and p-
Cymene (10.3%), although it does contain
some sixteen other flavoring compounds.
The dried flower heads of this oregano
are also usable if picked before browning of the
flowers occur. Their flavor is very concentrated
and is the perfect flourish for a grilled cheese
sandwich or a bowl of creamy tomato soup.
Recipes:
Za'atar
3 parts toasted sesame seeds
2 parts dried spiked thyme (Thymbra spicata)
1 part dried Syrian oregano
1/2 - 1 part powdered sumac
salt, optional
The thyme and marjoram should be as fine as
possible. If you can't find sumac, you can either
do without or substitute some lemon salt
(maybe only a half part, in proportion), since
the sumac has a lemony flavor.
Za atar
1/2 cup dried Syrian Oregano
1/4 cup imported edible ground sumac
2 tablespoons roasted Sesame Seeds
1/4 teaspoon sea salt
Black Pepper to taste
Pita Bread
2/3 Cup Olive oil
In a small bowl add the first five ingredients
and stir together to combine. Seal in a glass jar
and store out of the light. Makes about 2/3 cup.
Preheat oven to 250 degrees. Brush pita with
olive oil and sprinkle with Zatar and warm in
the oven. Or mix equal parts Zatar and Olive
Oil and spread over bread and then warm.
Leek with eggs
Roast chopped ginger (size of 2-4 walnuts) in
butter, add chopped leek (3 medium sized,
including green), salt, fry for a couple of
minutes to obtain some browning of leek. Push
fried vegetables to the outside of pot, add 4
eggs in middle, salt, and cover with vegetables.
Let eggs stock for about 3-5 minutes. Cover
everything with loads of Zaatar, as to taste, and
a bit of hot pepper. Serve with Italian or white
bread.
Roasted Carrot And Feta Salad With
Za'atar
2 1/2 pounds carrots -- peeled and quartered
lengthwise
2 Tbsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
cups crumbled Bulgarian feta cheese
2 Tsps extra virgin olive oil
1 Tbsp za'atar -- or more to taste
1/4 cup chopped fresh parsley or cilantro leaves
Preheat oven to 425 degrees. To roast
carrots, place the carrots, olive oil, salt and
pepper on a baking sheet, toss well and transfer
to the oven. Roast, shaking occasionally until
they are just beginning to brown, about 30
minutes. The carrots should be firm and not
mushy. When they are cool enough to handle,
cut the carrots in angled 1-inch slices. Transfer
to a serving bowl. Add the remaining
ingredients and toss well. Serve immediately or
cover and refrige rate up to 4
Za atar Bread
Yield: 12 servings
1 cup water
1 tsp salt
1 1/2 tsp canola oil
1/3 cup rye flour
2 2/3 cups bread flour
3 1/2 teaspoons za'atar
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon yeast
Place all ingredients in bread machine in order
given. Bake on regular cycle with light crust.
NOTES: This is particularly good with cold
cuts, and leftover chicken or brisket. The recipe
is for a Regal bread machine. Adjust
accordingly. From-scratch bakers know how to
play with the recipe.
Shanglesh
Serves: approximately 20 balls, maybe 40
servings
4 lbs full- fat yogurt, w/o gelatin (important, not
only for kashrut, but for solidifying the
"cheese")
3 or more cloves garlic, minced
3 or more dried red peppers, chopped (or 1/2 tsp.
crushed red peppers) Salt to taste
1 tsp. ground black pepper
1-1/2 pints of olive oil
1/4 cup za'atar
Drain the yogurt overnight in a triple
layer of cheesecloth. Every few hours, Kind of
"roll" the yogurt around in the cheese cloth.
When the yogurt is firm and the consistency of
a soft cream cheese, mix in the chopped red
peppers, garlic, and season to taste with salt
and pepper. Take a tablespoon and roll the
cheese mixture into balls. Place za'atar in a tray
and roll the balls gently to coat them. Place
balls gently into a bowl and cover with olive
oil. Let "marinate" overnight. As long as the
cheese balls are covered completely, there's no
need for refrigeration. To serve, lift cheese
balls gently from the now-herbal oil (great for
other uses!) and pla te. Serve with pita petals
(the pita split, cut in wedges, and then toasted).
Za atar Spiced Eggplant Salad
Za atar Spice Blend
1 1/2 cups toasted sesame seeds
1 cup dry spiked thyme Set aside.
1 1/2 cups dry Syrian oregano
1 1/2 cups powdered sumac
Salt
Combine all ingredients and mix well.
Spice blend may be stored for up to 3 weeks in
an airtight container.
4 eggplant
6 cloves garlic, chopped
4 tablespoons tahini paste
4 tablespoons olive oil, divided
2 lemons, juiced
2 teaspoons cumin
2 teaspoons za atar spice blend
Salt
Pepper
2 tablespoons fresh parsley, chopped
4 plum tomatoes, diced medium
2 medium red onion, dice small
4 tablespoons pine nuts, toasted
2 jalapeno peppers, seeded and minced
Place eggplants on a lightly oiled
baking pan. Bake in a 325 F. oven
approximately 1 to 1 1/2 hours until tender.
Remove from oven and allow to cool. When
cool enough to handle peel and remove some
seeds. Place the peeled eggplant in a food
processor with the garlic and tahini paste. With
the machine on, slowly add the half the oil and
lemon juice. Transfer to a large mixing bowl
and add the remaining seasonings. Fold in the
parsley and diced tomatoes. Set aside. In a
medium saut pan heat the remaining oil and
saut the onions, pine nuts and jalapeno until
the onions are and pine nuts are lightly
browned. Cool approximately 10 minutes, then
fold into the eggplant. Gently mix well; adjust
seasonings and serve at room temperature.
Fricasse de Ciuperci
(Romanian Mushrooms in Tomato Sauce)
3 to 4 servings
1 pound button, crimini, or other mushrooms
3 tablespoons olive or vegetable oil
1 medium onion, chopped
2 to 3 cloves garlic, minced
teaspoon paprika
2 cups (about 1 pound) peeled, seeded, and
chopped plum tomatoes
1 tablespoon chopped fresh Syrian oregano, or
1 1/2 teaspoons dried Syrian oregano
About 1 1/4 teaspoons salt
1/2 teaspoon sugar
1/2 cup dry red wine
About 1/4 teaspoon crushed chili flakes, or 1
dried red chili
If using small mushrooms, leave whole. Slice
the big ones into large pieces with the stems
intact. Heat the oil in a large saucepan over
medium heat. Add the onion and garlic and
saut until soft and translucent, 5 to 10 minutes.
Add the mushrooms and saut until slightly
tender, about 15 minutes. Stir in the paprika
and saut for 1 minute. Add the tomatoes,
oregano, salt, and sugar, bring to a boil, reduce
the heat to low, and simmer for 10 minutes.
Add the wine and chili and simmer until the
mushrooms are tender and the sauce thickens,
about 20 minutes. Serve warm as an
accompaniment to mamaliga (cornmeal mush)
or pasta.
Lab
(Ethiopian Cheese Dip)
About 2 cups
1 pound fresh goat cheese, sheep s cheese,
farmer s cheese, or pot cheese
1/4 cup plain yogurt
3 tablespoons chopped fresh parsley or cilantro
1 tablespoon chopped fresh basil, or 1/2
teaspoon dried basil
1 tablespoon chopped fresh Syrian oregano, or
1 teaspoon dried Syrian oregano
1 to 3 teaspoons grated lemon zest
About 1 teaspoon salt
About 1/4 teaspoon ground black pepper
Combine all the ingredients. The mixture
should be thick enough to maintain its shape.
Serve with injera (Ethiopian pancake bread) or
pita bread.
Benadora bi Beid
(Syrian Tomato and Eggs)
4 to 5 servings
2 cloves garlic, minced
4 cups (about 28 ounces) peeled, seeded, and
chopped tomatoes
1 to 2 teaspoons sugar
6 large eggs, lightly beaten
1 1/2 teaspoons chopped fresh Syrian oregano, or
1/2 teaspoon dried Syrian oregano
About 1/2 teaspoon salt
Ground white or black pepper to taste
Heat the oil in a large skillet over medium heat.
Add the garlic and saut until lightly colored
but not burnt. Add the tomatoes and sugar,
cover, and simmer until tender, about 15
minutes. Stir in the eggs, oregano, salt, and
pepper. Cover and simmer until set, 3 to 5
minutes. If desired, serve over toast.
Rambam's Charoset
1 cup pitted dates, chopped dried figs, raisins,
or any combination
2 cups water
1/4 cup wine vinegar
Za'atar leaves (not ground) to taste
Pour the water over the fruit and let soak
overnight. Bring the fruit and water to a boil,
reduce the heat to medium-low, and simmer,
stirring frequently, until the mixture forms a
paste-like consistency. Remove from the heat
and stir in the vinegar and za'atar.