A few spices and herbs can turn your mundane dishes into a culinary masterpiece. The beauty of Lebanese food is its wonderful, somehow randomly, measured use of spices and herbs into almost all of its dishes. Almost all dishes are abundant in wonderful flavors of aromatic, spicy, lemony, sweet herbs and spices.
Za’atar is a blend with deep historical and emotional roots. The smell is strong but not hot, rich but sharp, lemony and a little earthy. Za’atar has an amazing and unique flavor that is aromatic, and tangy at the same time. Eaten in the Middle East for centuries, Za’atar has a fascinating history. The word refers both to the alluring spice mixture that you eat at home, and to the wild oregano. It’s been part of the Mediterranean diet for thousands of years.
As the sun rises and the sky is not yet blue but waking up from its deep sleep, the forns (ovens) are hard at work preparing this dough pressed flat and baked with a topping of choice (zaatar, cheese, minced meat, vegetarian), The man’oushé.