Za'atar

[2] The name za'atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the ezov of the Hebrew Bible, often translated as hyssop but distinct from modern Hyssopus officinalis.

This word could be attested in the Syriac satre (ܨܬܪܐ), and Arabic za'atar (زعتر, or sa'tar, صعتر), possibly the source of Latin Satureia.

[11] This species is also extremely common in Lebanon, Syria, Israel, Jordan, and Palestine, and is used by peoples of the region to make one local variety of the spice mixture.

[12] The medieval book A-lma'tmd fi al-a'douiah al-mfrdah, attributed to al-Turkomani (1222–1297 CE), describes za'atar as a distinct and renowned class of edible and medicinal herbs.

[12] Za'atar as a prepared condiment is traditionally made with ground origanum syriacum mixed with roasted sesame seeds, and salt, though other spices such as sumac berries might also be added.

[15] This general practice is cited by Western observers of Middle Eastern and North African culinary cultures as one reason for their difficulties in determining the names of the different spices used.

[19] Za'atar, both the herb and the condiment, is popular in Algeria, Armenia, Egypt, Iraq, Israel, Kuwait, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia, and Turkey.

[41] It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Israel, Syria, and Lebanon, as well as other places in the Arab world.

[22] A salad made of fresh za'atar leaves (Arabic: سلطة الزعتر الأخضر, romanized: salatet al-zaatar al-akhdar) is also popular throughout the Levant.

[9] The recipe is simple, consisting of fresh thyme, finely chopped onions, garlic, lemon juice, olive oil and salt.

[citation needed] Maimonides (Rambam), a medieval rabbi and physician who lived in Spain, Morocco, and Egypt, prescribed za'atar for its health advancing properties in the 12th century.