If you have enjoyed a meal with lamb or white fish from the Middle East, odds are you’ve tasted the earthy and intensely fragrant za'atar herb. This can be compared to thyme but has a bit deeper of an aroma and aftertaste unique to the fields of Palestine of with a few mild hints of other ingredients to give a fuller flavor profile. You can find dry za'atar ground and sprinkled over dishes or used as a whole leaf to infuse the sauce or meat marinade with a punch of added flavor. Some outside the Middle East have begun using it in salads and filling in artisan baked goods like croissants.
Store in an air-tight container away from direct sunlight.
Our za'atar is freshly sourced locally from farmers and growers in beautiful Palestine.
Our favorite way to use za'atar is when grilling or roasting chicken, lamb, or veal over an open flame.