Zaatar - 70g - Spice - Easter Lamb Condiment - 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 hand-picked in early summer and then dried in the shade for several days. Hand-stripped, it is combined with sesame and sumac, both rigorously selected. With its salty-grilled notes enhanced with a hint of acidity, zaatar sprinkles a pinch of the Orient on pizzas, grills and salads. Infused in olive oil, it deliciously dresses a slice of toasted bread. It also reveals itself in contact with dairy products: fromage blanc, mozzarella, feta, labneh, etc. This blend of spices and tomatoes also goes very well with lamb, skewers or grilled meat or fish. Cordon bleus eager to escape will sprinkle it on their “manoushés”, succulent Levantine pancakes! For those who are more adventurous in the kitchen, it can also be used as a sweet treat on a crumble, a tart or with chocolate. For Easter, don't hesitate to offer zaatar with lamb recipes, as a marinade on a leg of lamb for Easter or simply sprinkled on chops, it works wonders! Located in the south of 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 flavor to your preparations! Discover our delicious recipes with our zaatar: https://europe.duliban terroirs.com/fr/search?type=article&q=zaatar For more information, take a look at our website: https://europe.duliban terroirs.com/fr