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[[Image:Za'atar bread.jpg|right|thumb|250px|Za'atar [[manakish]], the spices spread onto the dough]]

'''Za'atar''' ([[Arabic language|Arabic]] '''زعتر''' , [[Hebrew language|Hebrew]] זעתר, [[Armenian language|Armenian]] զահթար) is a popular mixture of [[spice]]s that originated in the [[Middle East]].  The [[Arabic]] term ''za'atar'' does not specifically mean a spice mixture, but may refer to any of various local herbs of the [[mint family]], including [[marjoram]], [[oregano]] and [[thyme]]. Like most [[English language|English]] words from [[Semitic language]]s, there exist alternate spellings: '''zaatar''', '''zatar''', '''zattar''' or '''zahatar'''.

Green za'atar mixture is traditionally composed of dried thyme (''Thymus vulgaris''), toasted white [[sesame seed]]s, and [[salt]]. Some sources additionally list [[Savory (herb)|savory]], [[hyssop]], [[oregano]], [[cumin]], and [[fennel]] seed &mdash; to name a few.  Red za'atar is made with dried thyme with the addition of [[sumac]].  Different versions of za'atar will differ greatly in proportions.

In [[Lebanon]], there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar [[sandwich]] for [[breakfast]] before an exam. The mixture is also popular in [[Turkey]], [[Morocco]], [[Syria]], [[Jordan]], [[Israel]] and [[North Africa]]. It is also popular within the [[Armenian diaspora]] where [[Middle Eastern Armenians]] live. It is used to spice meats and vegetables, and it is also mixed with [[olive oil]] to make a spread (''za'atar-ul-zayt'' or ''zayt-tu-zaa'tar'') which is used as a dip for sesame rings (ka'k). [[Palestinians]] consider za'atar as one of their staple foods.  In [[Israel]], za'atar is frequently sprinkled on [[hummus]] or served with olive oil as a spread. Za'atar can also be spread on a dough base for the Middle-Eastern equivalent of a miniature [[pizza]], also known as the [[manakish]].
It can be sprinkled on [[labneh]] (yogurt that has been drained until it becomes a tangy, creamy cheese). It can also be preserved in oil, by mixing with salt and rolling into balls, or by drying in the sun.

The za'atar found in different countries can be different.  In particular, there are differences in  the Jordanian, Syrian, and Lebanese za'atar.

==See also==
*[[Manakish]]

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[[Category:Herb and spice mixtures]]
[[Category:Arab cuisine]]
[[Category:Mediterranean cuisine]]
[[Category:Middle Eastern cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Jordanian cuisine]]
[[Category:Syrian cuisine]]
[[Category:Armenian cuisine]]
[[Category:Israeli cuisine]]
[[Category:Levantine cuisine]]