Aleppo is the famous city of Za’atar, one of the most important blend of any Syrian home’s pantry.
Aleppian Za’atar has a different element from other neighboring countries. It is based on mixture of crushed spices and roasted nuts mixed with sumac and toasted sesame seeds. The blend of ingredients varies from one spice dealer, or ‘Attar to another.
Za’atar Halabi is usually prepared in September, and because it is widely available commercially people do not bother making it at home. In Aleppo, people used to buy Za’atar from Al-Madina Souq which is now destroyed and burnt as result of the war.
Za’atar Halabi is always a part of Syrian breakfast table. It is eaten by dipping a piece of bread in olive oil first then dipping it in Za’atar. Za’atar Halabi is not used for manakish (only Jordainen, Palestenian, and Lebanese Za’atar are used for manakish).
Let’s make Za’atar Halabi:
(more…)