I can safely say that one of the foods that a Lebanese would miss the most when outside of Lebanon is zaatar; not just any zaatar. Zaatar that was foraged by a relative or friend, dried properly for weeks, ground and mixed with the right amount of sumac and sesame and salt.
Sure, zaatar is available in stores worldwide now; but commercial zaatar is never the same as the one made by trusted hands. For one thing, commercial zaatar contains twigs; artisan zaatar only contains the leaves of the plant. Big difference.
This zaatar is produced in South Lebanon and I had the privilege to meet the man, Abu Kassem, who grows it in his fields. The story is related in a previous post. To my knowledge, his zaatar is not available in stores outside of Lebanon. It has an organic certification and is as close to homemade as you will get.
Just leave a comment on this post and at the end of the month I will draw a number and ship this package of zaatar to the recipient anywhere on planet Earth.
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