Back زعتر نابلسي Arabic Za'atar Czech Zatar (Gewürzmischung) German Ζάταρ Greek Zaataro Esperanto Zaʿatar Spanish Za'atar Basque Zaatar French זעתר HE Զաթար Armenian
Za'atar[a] (/ˈzɑːtɑːr/ ZAH-tar; Arabic: زَعْتَر, IPA: [ˈzaʕtar]) is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, and other spices.[1] As a family of related Levantine herbs, it contains plants from the genera Origanum (oregano), Calamintha (basil thyme), Thymus (typically Thymus vulgaris, i.e., thyme), and Satureja (savory) plants.[2] The name za'atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the ezov of the Hebrew Bible, often translated as hyssop but distinct from modern Hyssopus officinalis.[3][4]
Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East.[5][6]
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- ^ Aliza Green. "Za'atar". CHOW. Archived from the original on 2008-02-03. Retrieved 2008-03-09.
- ^ Gary Allen (1 October 2010). The Herbalist in the Kitchen. University of Illinois Press. pp. 237–. ISBN 978-0-252-09039-4. OCLC 1066441238.
- ^ Based on the Judeo-Arabic translation of the word in the works of Rabbi Saadia Gaon (in his Tafsir, a translation of the Pentateuch, Exo. 12:22); Al-Fasi, D. (1936), vol. 1, s.v. אזוב; Ibn Ǧanāḥ, Yonah (1896), s.v. אזב - aleph, zayn, bet; Maimonides (1967), s.v. Nega'im 14:6; and Nathan ben Abraham I (1955), s.v. Uktzin 2:2. The problems with identification arise from Jewish oral tradition where it expressly prohibits Greek hyssop, and where the biblical plant is said to have been identical to the Arabic word, zaatar (Origanum syriacum), and which word is not to be associated with other ezobs that often bear an additional epithet, such as zaatar farsi = Persian-hyssop (Thymus capitatus) and zaatar rumi = Roman-hyssop (Satureja thymbra). See: The Mishnah (ed. Herbert Danby), Oxford University Press: Oxford 1977, s.v. Negai'im 14:6 (p. 696); Parah 11:7 [10:7] (p. 711).
- ^ Dalman, Gustaf (2013). Work and Customs in Palestine. Vol. 1 (I/1-I/2). Translated by Nadia Abdulhadi Sukhtian. Ramallah: Dar Al Nasher. p. 559. ISBN 9789950385-01-6. OCLC 1040774903.
The wild marjoram (Origanum maru, Ar. zaʻtar) that shoots up with pale-reddish flowers and which I saw in Galilee as well as in Judaea from May until September, but which is also known in the Sinai, belongs to the dry phrygana landscape. Its young, sharp-smelling leaves, which have an astringent taste, are dried, ground with some wheat and mixed with oil; then bread is dipped into this mixture, which is supposed to sharpen one's mind. That is not as significant as the fact that it has to be looked upon as the hyssop of the Passover and the purification rites prescribed by the Law (Ex 12:22; Lev 14:4, 6, 51f.; Ps 51:9). ...The botanical hyssop (Hyssopus officinalis, Ar. zūfa) is out of the question since it is alien to Palestine as to present-day Greece, where occasionally its name is given to the Satureja thymbra (Ar. zaʻtar eḥmar), which is closely related to the wild marjoram.
- ^ Rozanne Gold (July 20, 1994). "A Region's Tastes Commingle in Israel". The New York Times. Retrieved September 4, 2014.
- ^ Florence Fabricant (October 28, 1992). "Food Notes". The New York Times. Retrieved September 4, 2014.