Ah, za’atar; the workhorse of Israeli spices. You’d be hard-pressed to find an Israeli household without this quixotic spice blend in their pantry, and for good reason.
The word zaatar itself was originally used in reference to one single ancient plant variety (the biblical “eizov” plant, thought to be related to either wild oregano, or wild hyssop). In Middle Eastern kitchens, however, it is used to describe a spice blend. The spices included can vary, but commonly include toasted sesame seeds, sumac, hyssop and salt.
Our za’atar crusted salmon, served with zucchini in fresh tomato sauce and couscous will take you on a trip to Israel with every bite.
