Saatar - Mix of seeds, spices and nuts - 500 gr

This mixture is popular in some of the cuisines of Turkey, Syria, Jordan, Lebanon, Israel, the Palestinian territories and the Maghreb.

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Description

This mixture is popular in some of the cuisines of Turkey, Syria, Jordan, Lebanon, Israel, the Palestinian territories and the Maghreb.
Sometimes you can call this mixture: zaatar, zatar or zahatar.
Its taste is slightly acidic and aromatic.
 It combines with many foods.
It is also often used as a condiment in grilled meats and vegetables, and mixed with olive oil (za 'atar-ul-zayt or zayt-tu-zaa' tar) form a paste which is used as a sauce for dipping to make Sesame rings (ka'k).
In the kitchen of the Middle Za' tie can be made as a paste and made tiny pizzas.
Served with pita bread (pita) rubbed with olive oil and zaatar, whether it be toasted or untoasted.
 Scrambled eggs he gets up and very well accompanied with pita bread (pita).
Some people like to impregnate the caak (braided threads of wheat flour with yeast and anise decorated with sesame seeds) in olive oil and then in zaatar. Also the bread with buttermilk dry and sprinkled with zaatar.

Ingredients:
 Oregano, coriander, anise, nuts, cumin, salt, dried chickpeas, Sesame, sunflower seeds.

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