One thing you learn quickly if you
travel to, or somehow explore otherwise, the various cuisines of the Middle
East, is that every country, and seemingly…every single person, has their own
idea of what za’atar is. And they’re very (very) attached to it. So much so
that a chef in a restaurant in Jerusalem
rolled up his sleeve to show me a tattoo of what he told me was hyssop,
a name for an herb that’s used in some places to make Za’atar, one of the
world’s great seasonings.
Za’atar consists of herbs, sesame,
and sumac, varying them by proportions depending on culture and country. But I
can say that Abu Kassem of Za’atar
Zawtar makes the best za’atar I’ve ever tasted, anywhere.
Continue Reading A Visit to Abu Kassem Za’atar Farm...
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