No matter what it is called, it tastes wonderfully nutty and spicy. It is a widespread mixture in the Middle East, North Africa and Turkey. Traditionally, it is used to season baked bread. For this, it is sufficient to mix in some olive oil before you spread it on the bread and put in the oven.
- Zahtar - Our North African spice preparation is traditionally mixed with olive oil into a paste. Our mixture contains a little salt so that it tastes really round. Serve with fresh, crispy flatbread to dunk into the paste.
- The Zahtar Paste is also suitable for marinating meat, poultry, grilled vegetables or grilled cheese.
- Zatar is ideal for seasoning vegetarian dishes, Sumach acidity and the nutty scent of sesame go well with grilled or stewed vegetables.
- Roasted Zahtar goes well with making a herb butter for your barbecue. First roast Za'tar and let it cool briefly before mixing it with the butter. Roll up the butter and put it in the fridge for a short while so that it becomes hard again and you can cut it into taler.
- The roasted Zahtar also fits very well in a quark dip for vegetable sticks. Try it, our mix will inspire you.
To intensify the flavor of our toothpaste, place it in a non-fat pan prior to use and roast it slowly at medium speed until the sesame turns brown and exudes a delicate scent.
Composition: Our Zatar spice preparation is made from oregano, thyme, sumac, sesame, salt (3%).
Allergens: May contain traces of celery and mustard.
Storage of spices
It is important that the spices be transferred to clean airtight containers. I think the best because of the hygiene glasses that you can sterilize in the water. All spices and mixtures should be stored in a dark (protected from the sun) cool (15 ° C) and dry.