Заатар: Левантийская трава и пряная смесь

Levantine herb or herb blend

Za'atar ('/z//ɑː//t//ɑr/ ZAHtar; زَعْتَر, ) 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. 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. 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. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East.

According to Ignace J. Gelb, an Akkadian language word that can be read sarsar may refer to a spice plant. This word could be attested in the Syriac satre, and Arabic za'atar (or sa'tar), possibly the source of Latin Satureia. Satureia (Satureja) is a common name for Satureja thymbra, a species of savory whose other common and ethnic names include, "Persian za'atar", "za'atar rumi" (Roman hyssop), and "za'atar franji" (European hyssop). In the Modern Hebrew language, za'atar is used as an Arabic loanword. Thymus capitatus (also called Satureja capitata) is a species of wild thyme found throughout the hills of the Levant and Mediterranean Middle East. Thyme is said to be a plant "powerfully associated with Palestine", and the spice mixture za'atar is common fare there. This species is also extremely common in Lebanon, Syria, Israel, Jordan, and Palestine, and is used by peoples of the region to make one local variety of the spice mixture. Other Latin names for the herbs called za'atar in Arabic include Origanum syriacum (also known as Bible hyssop, Arabic oregano and wild marjoram) and Origanum majorana (sweet marjoram). Both oregano and marjoram are closely related Mediterranean plants of the family Lamiaceae, and are "often confused with each other".

Za'atar as a prepared condiment is traditionally made with ground origanum syriacum mixed with roasted sesame seeds, and salt, though other spices such as sumac berries might also be added. In areas where origanum syriacum is not readily available, thyme, oregano, marjoram, or some combination thereof is used instead, and some commercial varieties also include roasted wheat. Traditionally, housewives throughout the Fertile Crescent, Iraq, and the Arabian Peninsula made their own variations of za'atar. This general practice is cited by Western observers of Middle Eastern and North African culinary cultures as one reason for their difficulties in determining the names of the different spices used. Some varieties may add savory, cumin, coriander or fennel seed. One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety contains more sumac and has a distinct dark red color. Like baharat (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the Arab world, za'atar is high in anti oxidants.

There is evidence that a za'atar plant was known and used in Ancient Egypt, though its ancient name has yet to be determined with certainty. Remains of Thymbra spicata, one species used in modern za'atar preparations, were found in the tomb of Tutankhamun, and according to Dioscorides, this particular species was known to the Ancient Egyptians as saem. In Jewish tradition, Saadiah (d. 942), Ibn Ezra (d. circa 1164), Maimonides (1135–1204) and Obadiah ben Abraham (1465–1515) identified the ezov mentioned in the Hebrew Bible (Hebrew: אזוב, Samaritan Hebrew: ࠀࠉࠆࠅࠁ) with the Arabic word "za'atar". Along with other spiced salts, za'atar has been used as a staple in Arab cuisine from medieval times to the present. For Palestinians, za'atar has historical significance; some consider its presence to be a sign of a Palestinian home. Mainly used by Arab bakeries, za'atar is a herb used in Israeli cuisine. Violators of the harvesting limit established in 2005 are subject to fines. Some Arab citizens of Israel (who traditionally picked the wild herbs The ban on picking wild za'atar is also enforced in the West Bank. In 2006, za'atar plants were confiscated at IDF checkpoints.

Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar. In the Mediterranean region of Middle East, ka'ak (a soft sesame seed bread), is sold in bakeries and by street vendors with za'atar to dip into or with a za'atar filling. Za'atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Israel, Syria, and Lebanon, as well as other places in the Arab world. The Lebanese speciality shanklish, dry cured balls of labneh, can be rolled in za'atar to form its outer coating. The fresh za'atar herb is used in a number of dishes. Borek is a common bread pastry that can be stuffed with various ingredients, including za'atar. The recipe is simple, consisting of fresh thyme, finely chopped onions, garlic, lemon juice, olive oil and salt.

Since ancient times, people in the Mediterranean region of Middle East have thought za'atar could be used to reduce and eliminate internal parasites. Maimonides (Rambam), a medieval rabbi and physician who lived in Spain, Morocco, and Egypt, prescribed za'atar for its health advancing properties in the 12th century. In the 13th century book "A lma'tmd fi al a'douiah al mfrdah", za'atar is recognized for its medical uses, particularly in treating gastrointestinal ailments, offering benefits such as protecting the intestinal mucosal barrier, relieving abdominal pain, and aiding digestion.