Zahter, Blended Thyme
 

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Zahter (Blended Thyme) - Greenfields - 100gClick image to enlarge

Zahter (Blended Thyme) - Greenfields - 100g

Zahter (Blended Thyme) - Greenfields - 100g

(Ref: HER024)

Price: 1.95


Quantity:  
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Net weight 100g

Zahter / Za'atar is a common spice blend in Middle Eastern cuisine, using mainly thyme, sesame seeds and somaq. It is widely eaten wth pitta, which is dipped in olive oil and then Zahter.

This mixture, spread on a dough base and baked as a bread, produces manakeesh bi zaatar. Zahter is used as a seasoning for meats and vegetables or sprinkled onto hummus.

For breakfast it accompanies Labneh (yogurt drained to make a tangy, creamy cheese), bread and olive oil.

Or try rolling dry-cured balls of Labneh in Zahter when making the Labanese speciality Shanklish.


• Blend into a paste with olive oil and smear over fresh crusty bread.

• Blend for pizzas, meatballs, poultry stuffing, sprinkle over baked potatoes, salads and feta cheese.

• Great served as an appetiser with Turkish bread dipped into quality olive oil then into Greenfields' Za'atar.

• Mix natural low fat yoghurt with grated cucumber, sprinkle liberally with Greenfields Za'atar to make a nutritious, low calorie lunch/snack.

• Blend with olive oil and sea salt then rub into leg of lamb to make an exotic Sunday roast.

• Stir Greenfields Za'atar into mashed potato.

Ingredients: Thyme, Sesame Seeds, Sumaq, Salt, Cumin, Coriander, Fennel.

Produce of more than one country.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    Cedar Trade Park
    Cobham Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SD
    UK
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"Dear Spices of India, Great service. I had been looking for weeks in my local supermarkets for Rajah Chilli Paste as I had run out and my local shop dicontinued it, could not find it anywhere. Found your web site and ordered two jars!!! You have so much choice it's great, I will certainly buy with you again. Thanks,"

- Angela Marman