Za'atar |
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Author:
| Surhone, Lambert M. |
Editor:
| Surhone, Lambert M. Timpledon, Miriam T. Marseken, Susan F. |
ISBN: | 978-613-0-53144-7 |
Publication Date: | Jul 2010 |
Publisher: | AV Akademikerverlag GmbH & Co. KG
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Book Format: | Paperback |
List Price: | USD $44.00 |
Book Description:
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Za'atar (Arabic: ?, also romanized zaatar, za'tar, zatar, zatr, zahatar or satar) is a generic name for a family of related Middle Eastern herbs from the genera Origanum (Oregano), Calamintha (Basil), Thymus vulgaris (Thyme ) and Satureja (Savory). It is also the name for a condiment made from the dried herb(s), mixed together with sesame seeds, and often...
More DescriptionPlease note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Za'atar (Arabic: ?, also romanized zaatar, za'tar, zatar, zatr, zahatar or satar) is a generic name for a family of related Middle Eastern herbs from the genera Origanum (Oregano), Calamintha (Basil), Thymus vulgaris (Thyme ) and Satureja (Savory). It is also the name for a condiment made from the dried herb(s), mixed together with sesame seeds, and often salt, as well as other spices. Used in Arab cuisine since medieval times, both the herb and spice mixture are popular throughout the Middle East and Levant. Written history lacks an early definitive reference to za'atar as a spice mixture, though unidentified terms in the Yale Babylonian Collection may be references to spice blends.