Tag Archives: zaatar

Zaatar bites (Krass zaatar)

I have become quite fond of this Bedouin lady, Nujud, who roams the streets of Beirut with her knapsack hawking her wild herbs; I can hear her from four stories up “khobbeyzeh w zaatar!” she repeats in her direct and farm-like intonation. I hurry down and get some fresh, wild, zaatar; it is growing aplenty […]
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Zaatar flatbread with Jreesh

Jreesh is cracked wheat. Let’s not confuse cracked wheat and bulgur; bulgur is parboiled and cracked wheat is just cracked. Both are wheat. They look similar.  A popular ingredient in baking and cooking  in the South of the country. In Beirut, some bakeries specialize in this type of  man’ooshe or flatbread, called jreesh.  Jreesh can […]
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Making zaatar

  Making one’s own zaatar spice mix is the ultimate slow-food activity in Lebanon;  I had been toying with the idea for years and wanted some pointers from local Lebanese mountain folks who could steer me away from the pitfalls. Everybody in the village forages and makes their own, of course; but this time, I was […]
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Zaatar salad (salatet zaatar akhdar)

Zaatar comes in many varieties in Lebanon; heard from a couple of sources that the total count was in excess of 133! The one above is called green (akhdar), and gets foraged and used in salads. The equivalent could be wild savory. It is pungent and good with grilled meat as well. Chef Mattar has […]
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Zaatar rolls

I made these and promptly ate them in a couple of days; you can use your favorite rolls recipe just add the zaatar paste before baking them. I confess to holding an advantage as zaatar is available in Lebanon from many sources; you get to pick and choose. In the US, zaatar (the mix) is […]
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