Wild Thyme Mixture (za'tar) - from the Hilltops and Mountains of Lebanon
What is Wild Thyme (za'tar):
There are a few varieties of thyme in Lebanon. Wild thyme, referred to as Origanum Syriacum in latin, is the thyme that is rarely cultivated which grows wild in the region and that is available on hilltops and mountains all over Lebanon. It is a perennial bush with highly aromatic leaves with clusters of white flowers. It is harvested in the wild, dried, then grinded into a fine powder and makes up the main ingredient for the wild thyme mixture better known as za’tar.
Za’tar is an essential ingredient to many traditional Lebanese foods. It is the main topping for the man’oushé, the Lebanese thyme pie. It is rolled in shanklish – a sharp cheese typical of the region. It is also used as a dip or stuffing in the very popular sesame seed bread called ka’ak, sold in bakeries and street vendors all over the country. Za’tar is found on dining tables in all households in Lebanon. It is mixed with olive oil and serves as a dip. Locals eat za’tar with dairy product every morning. There is a belief in Lebanon that za’tar makes the mind alert and the body strong. This is why children are encouraged to eat a za’tar sandwiche for breakfast before an exam.
If you follow the procedures here below, you can make your own za'tar mixture. This version is a mixture prepared to make Lebanese thyme pie, man'oushe - the quinessential Lebanese breakfast cherished by all Lebanese.
There are several steps to follow:
Picking
Wild thyme is found on hilltops and mountains all over Lebanon. The plant is distinctive and should not be difficult to find. Let your nose be your guide. The za’tar plant gives off a strong and very fragrant smell. Take sharp scissors or shears and cut the plant without touching the roots.
Drying
It is preferable not to dry the za’tar in direct sunlight for too long. This will burn the leaves.
Selecting
Select the za’tar, take out the stems and clean from debris.
Grinding
In the past, the za’tar was reduced to a fine powder by grinding the dried plant with the hands. It was then pounded in a stone mortar. Today, it is easier to take the za’tar to a mill and have it grinded to a fine powder.
Mixing
Blend the ground za’tar, the sumac, the sesame seeds, and the salt together.
Storing
Store the za’tar mixture in airtight containers with a couple of bay leaves to keep out insects. It should stay fresh for a year.
© 2009 Barbara Abdeni Massaad taken from the book: Man'oushe: Inside the Street Corner Lebanese Bakery
