A couple of friends in our mountain village of Deir el-Qamar told me that it was time to go forage for zaatar. This is a variety of zaatar that is made into a salad, not dried and ground into a powder: Lots of onion, tomatoes and olives and fresh zaatar. It is pungent but so fragrant the peppery bite is worth it. The assertive flavor of this zaatar is perfect with a roasted sausage or some lamb chops.
High up in the mountains (with the blue cast) are the cedars of the Barouk.
Wild zaatar saladJoumana Accad Mediterranean, Middle Eastern September 4, 2020 Main Dish, Salads, foraging, salad, wild edible herbs, oregano, healthy, zaatar,
Prep Time: 15 minutes
2 cups wild zaatar or green zaatar
1 onion, chopped
1 large tomato, chopped
1/2 cup olives
1/4 cup fresh lemon juice or vinegar
1/4 cup olive oil
Place all ingredients in a bowl.
Mix the dressing and add the ingredients, toss and serve.
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