HOW TO COOK WITH ZAATAR
Thyme or Zaatar this famous Mediterranean herb has been used in Italian, French, and Middle Eastern cuisine for centuries. Cherished for its distinctive taste and aroma, zaatar is one of Lebanon’s most flavorsome herbs. Its flavor and smell give dishes a delicacy that’s not easy to achieve with any other herb. However, it is essential to use it the proper way, to retain its aroma and flavor.
HOW TO USE ZAATAR IN YOUR DISHES
- Vegetables and seafood should not be overcooked, zaatar will enhance the flavor of these dishes without overpowering the taste of the food itself.
- Poultries have often a mild taste, adding dried leaves will bring an amazing flavor and aroma to it. Mix some lemon juice with the leaves, and marinate the chicken for few hours.
- Meat has usually a very strong flavor, and it’s usually preferable, not to use thyme in these dishes. You can add fresh zaatar in the marinade.
- Soups: Adding dried zaatar right at the end of cooking will bring an exceptional aroma to the soup that is hard to miss. Add it and take the soup off the heat.
- Salads: Zaatar leaves, without the stem, work great in salads, it will give your salads an unexpected punch of flavor.
- Pasta: Adding a pinch of dried leaves of zaatar to your pasta to enhance its flavor.
- Bread: If you’re baking bread at home, add a couple pinches of dried zaatar to the flour to make an herbed bread that tastes great with butter.
- Sauces: Always add the herb last and immediately take off the heat. This will help to retain the flavor and aroma.