Yaban Kekiklerinin Takibi: Lübnan’daki Za’atar Çiftliği Ziyareti

Yaklaşık 13 yıldır, Ebu Kassem ve ailesi za’atar, aynı adı taşıyan giderek popüler baharat karışımında başrolü oynatan bir kez vahşi bir bitkidir..

İçin about 13 years, Abu Kassem and his family have been growing za'atar, the once-wild herb that plays a starring role in the increasingly popular spice blend of the same name.

bir good-quality Lebanese za'atar should contain only four ingredients: the dried za'atar herb (pictured), sumac, sesame seeds and salt.

Abu Kassem grows his certified organic za'atar plants from seed in greenhouses and typically harvests in September or October.

onun farm produces about four tons of the herb every year.

Çiftlik workers plant seedlings by hand in the field.

thinner, more tender shoots of za'atar that emerge after the initial harvest are pickled in brine with lemon.

Za'atar is the Arabic name for the perennial herb Origanum syriacum, also called wild thyme, bible hyssop or Lebanese oregano.

Abu Kassem makes the spice blend by first running the dried za'atar and sumac through a grinder.

za'atar is run through a mechanical sifter.

Susam seeds — also grown on the farm — are toasted until fragrant, then mixed with the za'atar and sumac.

Abu Kassem also distills za'atar water, a powerfully astringent medicinal liquid used to treat everything from menstrual pain to impotence.

İçinde the words of Ralph Wiggum, it tastes like burning! — but my lingering sore throat disappeared the day after I drank a small shot of the za'atar water. ful medames Ben hiç yedim. “Src =” https://atmedia.imgix.net/0e5ca010b22233dd5125fb28835795985af47196?w=160&h=160&fit=crop “>

Manouche za'atar is a chewy flatbread topped with olive oil and a hefty sprinkling of za'atar. It's a simple and satisfying way to enjoy the herbaceous, slightly sour spice blend.

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