Zatar in the Arab world, where it is one of the most important spices, refers on the one hand to the culinary herb, or The plant, and on the other handactually to the finished preparation, consisting of ground tanner sumac fruit (Rhus coriaria), toasted sesame seeds, salt and flat dried, rubbed zatar herb.
Main Uses: Flatbread is spread with a mixture of zatar and oil before baking. One sprinkles the mixture on greens or possibly meatballs or possibly dips the food in it.
Depending on the area, different plants are called zatar (pronounced Sa’tar). What they have in common is a pungent, clear flavor similar to Greek oregano. In many countries, Origanum species (e.g., Origanum maru) are actually processed into zatar.
Zatar, Persian (Satureja thymbra, Zata, Zatar, Parsi Romi): Deep pink flowers throughout the summer. Requires very well-drained, calcareous soil. Lovely aroma. Native from Greece to Israel.
Zatar, Corido (Coridothymus capitatus, Conehead Thyme): Even a little stronger, more austere and drier in aroma than Greek oregano. Particularly clear, fresh, pleasant taste. This small wiry shrub with tiny, needle-like leaves is a bizarre sight among herbs. In contrast, the lavender flowers at the tips of the branches appear disproportionately large. High drought tolerance (applies to humidity) makes the plant suitable for the windowsill. Winte
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