Zaatar - 70g - Spice - Barbecue - Marinade - Seasoning

Born under the sun of Qawzah, a village in southern Lebanon, this “premium” version of zaatar does not contain oregano flowers. Growing wild in the Lebanese mountainous lands, oregano is carefully picked by hand in early summer and then dried in the shade for several days. Stripped by hand, it is joined with sesame and sumac, both rigorously selected. With its salty-grilled notes enhanced by a hint of acidity, zaatar sprinkles a pinch of the Orient on pizzas, grilled meats and salads. Infused in olive oil, it deliciously dresses a slice of toast. It is also revealed in contact with dairy products: cottage cheese, mozzarella, feta, labneh... This mixture of spices and aromatics also goes very well with lamb, skewers or grilled meat or fish. Cordon bleus eager to escape will sprinkle their “manoushés”, succulent leavening pancakes! For the intrepid cooks, it can also be used sweetened on a crumble, a pie or with chocolate. For Easter, don't hesitate to offer zaatar with lamb recipes, as a marinade on a leg or simply sprinkle on chops, it works wonders! Located in southern Lebanon, the Qawzah cooperative prepares this delicious zaatar with love and passion. From breakfast to dinner, at any time of the day, zaatar brings color and taste to your preparations! Discover our delicious recipes with our zaatar: https://europe.terroirsduliban.com/fr/search?type=article&q=zaatar For more information, take a look at our website: https://europe.terroirsduliban.com/fr