For me one of the best parts of travel is experiencing how and what other cultures eat. When I’m away from home, I try not only to eat like the locals but also to pick up the ingredients needed to cook like them. By the end of a trip I’ve invariably weighed down my bag with hastily jotted recipes, odd cooking pots, rare spices and exotic edibles. Out of the countless things that I’ve dragged through U.S. customs, the warm, zesty zahtar (also spelled za’atar or zaatar) remains a particular favorite.
Originating in the Middle East, zahtar is an aromatic herb and spice blend. Its name likely comes from the Arabic word for wild thyme, zaatar. In fact, dried thyme is one of the main ingredients. Ground sumac, sesame seeds and sometimes dried marjoram likewise appear in this seasoning.
People use zahtar to spice up an array of foods. Some cooks sprinkle it over labneh, a strained yogurt from the Middle East. Others mix zahtar with olive oil and slather this over breads. Then there are those who season vegetables or meats with it. Me? I add a little excitement to humdrum baked chicken by spreading zahtar over it.
You can find zahtar at specialty and Middle Eastern markets as well as online at such stores as Kalustyan’s. Better yet, you can make zahtar yourself. It takes only a few minutes and ingredients to make this versatile blend.
ZAHTAR
Makes 1/3 cup
3 tablespoons sesame seeds
2 tablespoons dried thyme
1 tablespoon ground sumac
1 1/2 teaspoons dried marjoram
1/2 teaspoon coarse sea salt
Mix the ingredients together in a small bowl. Store in an airtight container until ready to use.
CHICKEN ZAHTAR
Serves 4
3 tablespoons zahtar
4 skinless chicken breasts
3 tablespoons olive oil plus extra for greasing the baking dish
Spread the zahtar evenly over a clean work surface.
Rinse off the chicken breasts and lay them on a large serving platter or baking dish. Coat them with olive oil and then dredge them through the zahtar, covering them completely. Place the coated chicken on a large plate, cover and refrigerate for 1 hour.
Preheat the oven to 425 degrees Fahrenheit. Coat the bottom of a baking dish with olive oil. Add the chicken to the dish.
Bake the chicken for 40 minutes or until cooked completely. A probe thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit. Serve immediately alongside couscous or shepherd’s salad.