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Zaitoon Ka Encyclopedia Urdu Pdf Novels - marketplaceblogs. Wed, 03 Jan 2018 03:29:00. For instance, in this book the author has also narrated about quitting smoking with the help of hypnotism.
Origanum syriacum Written history lacks an early definitive reference to za'atar as a spice mixture, though unidentified terms in the may be references to spice blends. According to Ignace J. Gelb, an word that can be read sarsar may refer to a spice plant.
This word could be attested in the satre, and Arabic za'atar (or sa'tar), possibly the source of Latin Satureia. Satureia ( ) is a common name for, a species of whose other common and ethnic names include, 'Persian za'atar', 'za'atar rumi' (Roman hyssop), and 'za'atar franji' (European hyssop). In the Modern Hebrew language, za'atar is used as an Arabic loanword. (also called Satureja capitata) is a species of wild found throughout the hills of the and Middle East. Thyme is said to be a plant 'powerfully associated with ', and the spice mixture za'atar is common fare there., a plant native to and to and has been cultivated in by, and immigrants for use in their za'atar preparations since the 1940s. Another species identified as 'wild za'atar' (Arabic: za'atar barri) is, commonly known as European, oregano, pot marjoram, wild marjoram, winter marjoram,. This species is also extremely common in, and the, and is used by peoples of the region to make one local variety of the spice mixture.
Other names for the herbs called za'atar in Arabic include (also known as, Arabic and wild marjoram) and (sweet marjoram). Both oregano and marjoram are closely related plants of the family, so it is unsurprising that they could be used interchangeably. Red Za'atar, containing sumac berries Za'atar as a prepared condiment is generally made with ground dried, or some combination thereof, mixed with, and, though other spices such as might also be added. Some commercial varieties also include roasted flour.
Traditionally, housewives throughout the, Iraq, and the made their own variations of za'atar, which was unknown in North Africa. In Morocco, za'atar mix consumption is sometimes seen as a trait of families with roots, such as many inhabitants of. Recipes for such spice mixtures were often kept secret, and not even shared with daughters and other relatives. 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. Some varieties may add, or seed. One distinctively Palestinian variation of za'atar includes seeds, while a Lebanese variety sometimes contains berries, and has a distinct dark red color. Like (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the, za'atar is high in.
Za'atar, both the herb and the condiment, is popular in Algeria, Armenia, Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia, and Turkey. Commercially prepared za'atar herb from There is evidence that a za'atar plant was known and used in, though its ancient name has yet to be determined with certainty. Remains of Thymbra spicata, one species used in modern za'atar preparations, were found in the tomb of, and according to, this particular species was known to the Ancient Egyptians as saem. Mentions an herb maron as an ingredient of the Regale Unguentum ('Royal Perfume') used by the kings in the 1st century CE.
In tradition, (d. Circa 1164), (1135–1204) and (1465–1515) identified the mentioned in the (: איזוב,: ࠀࠉࠆࠅࠁ) with the Arabic word 'za'atar'. Ezov/za'atar is particularly associated with ceremonies, such as preparing the ashes of the (Numbers 19:6) and handling bodily contaminations (Leviticus 14:4, 6, 51–52; Numbers 20:18). The Children of Israel are also said to have used a clump of ezov/za'atar stalks to daub the blood of the sacrifice on the doorposts of their houses before leaving bondage in Egypt (Exodus 12:22). Refers to the purifying powers of the herb in 51:7, 'Cleanse me with ezov/za'atar and I shall be purified.' Much later, ezov/za'atar appears in the 2nd century CE as an ingredient in food at that time in ('Uktzin 2:2), while elsewhere in the there is mention of herbs ground into oil (a preparation called mish'cha t'china in, משחא טחינא), but it is not specified whether this was like the za'atar mix known today. In the 12th century described the use of the za'atar (צעתר, صعتر) he identified in contemporary cuisine, noting that 'the ezov mentioned in the is the ezov that the homeowners eat and season their stews with it.'
(, Parah Adumah 3:2) Along with other spiced salts, za'atar has been used as a staple in from times to the present. Za'atar has historical significance for Palestinians, some of whom see the presence of za'atar as the signifier of a Palestinian household. For, plants and foods such as za'atar also serve as signifiers of the house, village, and region from which they hailed. Once used mainly by Arab bakeries, za'atar is now a common herb in. Some Israeli companies market za'atar commercially as 'hyssop' or 'holy hyssop'. Is not found in the wild in Israel, but Origanum vulgare is extremely common. Found that wild za'atar was on the verge of extinction in Israel due to over-harvesting.
In 1977, an Israeli law was passed declaring it a. Violators are subject to fines. Some (who traditionally picked the wild herbs ) have described the legislation as 'almost anti-Arab'.
The ban on picking wild za'atar is also enforced in the. In 2006, za'atar plants were confiscated at. Culinary use.
Za'atar manakeesh Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with, which is dipped in olive oil and then za'atar. When the dried herb is moistened with, the spread is known as za'atar-wu-zayt or zeit ou za'atar ( zeit or zayt, meaning 'oil' in Arabic and 'olive' in Hebrew). This mixture spread on a dough base and baked as a bread, produces. In the Middle East, (a soft bread, known as ka'akh in Hebrew), is sold in bakeries and by street vendors with za'atar to dip into or with a za'atar filling. Za'atar is used as a seasoning for meats and vegetables or sprinkled onto. It is also eaten with ( 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.
The Lebanese speciality, dry-cured balls of labneh, can be rolled in za'atar to form its outer coating. The fresh za'atar herb is used in a number of dishes.
Is a common bread pastry that can be stuffed with various ingredients, including za'atar. A salad made of fresh za'atar leaves (Arabic: salatet al-zaatar al-akhdar) is also popular throughout the Levant. The recipe is simple, consisting of fresh thyme, finely chopped onions, garlic, lemon juice, olive oil and salt. A traditional beverage in Oman is za'atar steeped in boiling water to make an herbal tea.
Folk medicine Since ancient times, people in the Middle East have thought za'atar could be used to reduce and eliminate internal parasites. In the, there is a belief that za'atar makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar sandwich for breakfast before an exam or before school.
This, however, is also believed to be a myth fabricated during the to encourage eating of za'atar, as provisions were low at the time and za'atar was in abundance. (Rambam), a medieval and physician who lived in Spain, Morocco, and Egypt, prescribed za'atar for its health advancing properties. References.
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