Lebanese dried thyme, also called za’atar or zaatar leaves, is an intensely fragrant herb with pungent, earthy depth and subtle mint-like notes. Use liberally with salt and olive oil to marinade lamb, chicken or white fish before roasting or grilling.
Thyme is perhaps the most important herb in Lebanese cooking. Dried thyme leaves like these form the base of the famous Middle Eastern spice blend that’s also called za’atar. Many families in Lebanon make their own za’atar blends, and jealously guard the recipes. Make your own za’atar spice blend by mixing Lebanese dried thyme, sesame, sumac and salt to your preference. Gently toast all the ingredients in a dry pan until aromatic. Then allow to cool, and store in a sealed container for up to a year.
Lebanese dried thyme is fantastic with other Middle Eastern flavours, too. Blend with preserved lemons, olive oil and Aleppo pepper for a tangy, herby and slightly hot paste that transforms chicken and fish. This blend is also fabulous stirred through natural yoghurt or hummus to make a dip for flat breads.
Ingredients: thyme. Produced in a factory that also handles wheat, sesame and mustard.
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