Defining za'tar: a local spice / herb typical of the region, but also called like this to describe a mixture made with sesame seeds, sumac, and salt
One type of za'tar is the Origanum Syriacum - this is the one used to make manakish. The Origanum Syriacum has fragrant broad cotton-like leaves with white flowers. It is a short shrub that reaches a height of about 30 cm (12 inches). It is a perenial plant that can grow from seeds, provided you know how to acquire them. I have a bag at home which i keep for my "dream farm" project (another subject). The plant grows naturally in hilltops and mountains all around Lebanon. Bees feed on the flowering plant and produce a tangy spicy honey. Quite delicious!
I suggest you buy or pick the za'tar yourself and make the mixture. Choose sesame seeds that are locally grown (find them at your local farmer's market - Souk el Tayeb at Saifi Village or The Slow Food Earth Market in Hamra). Don't buy the Chinese kind which is loaded with preservatives. Toast the seeds if you use the za'tar to dip bread in or leave them raw for man'oushe making. Do the same with the sumac, make sure it is pure. Use salt from the village of Enfeh. Grind it yourself to make a fine powder. When the mixture is done, you will have a product made that is 100% Lebanese! That's important ...
Another type of zaa'tar is the Thymus Vulgaris - this type is used raw in salads, to garnish dairy products such as labneh (strained yogurt) and fresh local cheeses (baladi), olives, in vegetarian pies,or is simply pickled. The Thymus Vulgaris has narrow, long thin smooth leaves.
I hope all this makes sense to you now...but like i always say ... a picture is worth a thousand words... let me show you ... see the difference?
