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The delicious history of Za`atar

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The delicious history of Za`atar

What do you imagine when you hear the word East? Middle East? Do you think of the tales of Scheherazade «One Thousand and One Night»?

Or the Arabian night from Aladdin?

Oh, imagine a land, it’s a faraway place

Where the caravan camels roam…

…As you wind through the streets at the fabled bazaars

With the cardamom-cluttered stalls

YOU CAN SMELL EVERY SPICE

While you haggle the price…

Or do you amagine almond-shaped eyes of oriental beauties?

But as for me, I imagine the aromas of the East in the center of Jerusalem -in the old city everything is literally saturated with the aromas of the east, and one of the strongest is Za`atar.

Za`atar (in Hebrew זעתר)

Very famous Spice of Middle Eastern cuisine (especially in Israel). Za`atar is the king of condiment. Considered one of the oldest spices in the world.

Za`atar was probably what ancient texts referred to when they mentioned:Hyssop. Some scholars suppose that the Hyssop is marjoram – Origanum maru. This herb of the mint family is common not only in Israel, but in all the countries of the Middle East. It could attains a height of 50 to 90 centimetres. Hyssop has been used in herbal medicine.

Za`atar is a wonderful antiseptic and a wonderful antioxidant. This spice contains tannins, volatile vitamins A and C. In the East, it is believed that itis Za`atar that their inhabitants owe their stress resistance, endurance, and energy. This spice has a beneficial effect on digestion, helps digest fatty and protein foods. It improves blood circulation, tones the body, increases mental activity, heals the kidneys. Helps to cope with colds, with bronchitis and runny nose. Strengthens the nervous system.

Usually Za`atar is a mix of dried Oregano, Thyme, Marjoram, toasted Sesame seeds, Sumac and Salt.

Za`atar may be red and green. Sometimes these two types of spices are mixed together in different proportions. The difference is that red Za`atar contains more sumac.

Culinary use

You can mix dried herb with Olive Oil and put on a Pita or any familiar Bread. Bake in a hot oven for about 5 – 10 minutes. Or use as a seasoning for any salads.

It is also eaten with yogurt for breakfast. Or sprinkled onto Hummus, Tahini, etcUse Za`atar for beef, lamb, chicken and fish. Many like this Middle Eastern Spice for vegetables, rice, potatoes and so on.

If you put Za`atar in boiling water, you can make a herbal tea.

Do you want to get into the Eastern fairy tale and enjoy the aromas of wonderful incense?

For example, in Israel, 100 grams can be bought from four to ten (4 – 10 shek.) Shekels. This is approximately one to three ($ 1-3) dollars! Here in every store, shop and, of course, in markets and bazaars you can taste food seasoned with this exquisite spice. You will be glad to buy Za`atar for yourself, as well as for friends and relatives. And if your stocks run out, look for Za`atar in online stores.

East is a delicate matter! Discover this mysterious world!

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Mouth Watering Cinnamon Buns Korvapuusti

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Mouth Watering Cinnamon Buns Korvapuusti

Hot cinnamon buns. What could be more tasty? Of course, if you are not trying to throw off the hated kilos … But even then, this delicious spice willcome to the rescue!

In ancient times, cinnamon was presented as a gift to royal persons. The Egyptians used cinnamon for embalming. Arab traders drove it in caravan routes to Alexandria Egypt, where Venetian merchants bought this spice, and sold it in Europe. In the Middle Ages, merchants composed legends about the origin of this spice. In the 16th century, the Portuguese discovered Ceylon or Sri Lanka. They took possession of the cinnamon market. Almost a hundred years later, Dutch merchants seized the initiative. And this precious spice continued to delight connoisseurs. The British also wanted to gain control of this fragrant gift of nature. But by the18th century, cinnamon trees began to grow not only in Sri Lanka. The cheaper cortex of Cassia fell into the markets.

The cinnamon tree, or Ceylon cinnamon, belongs to the laurel family, which also includes cassia and camphor tree. Cinnamon tree grows is common in Sri Lanka and Java. The cinnamon tree reaches a height of 9 meters and has a smooth grayish bark and spreading branches. The upper layer of the cortex is almost odorless and is valued low. For commercial purposes, cinnamon is used, which is obtained from the darkerinner layer of the bark. In addition, aromatic oil is made from the bark of this tree.

In one ancient book, nearly 3,500 years ago, it was said that cinnamon was used to make holy oil. This incense was sprinkled on beds.

Cinnamon is rich in antioxidants. Its anti-inflammatory properties are well known. This spice helps fight bacteria fungal infections. It is used even for those who want to lose weight. But most often, cinnamon is used in cooking.

I had a chance to taste the absolutely amazing cinnamon buns in Finland. They are called Korvapuusti (slapped ears).

So Cinnamon Buns Korvapuusti

Recipe:

For the Pastries:

Flour – 500 grams

Fresh yeast – 25 grams (or 1 sachet of dry yeast)

Milk 250 ml (1 cup)

Egg – 1

Butter(room temperature) 100 grams

Sugar – 100 grams

Salt – half a teaspoon

Ground cardamom – 1 teaspoon

For filling:

Ground cinnamon – 2 teaspoons

Butter – 100 grams

Brown Sugar – 50 grams

For decoration: Sugar thermostable (pearl)

Make regular yeast from the above products.

Let the dough come up for about an hour in a warm place.

Divide the dough into 2 equal parts and roll it into a large rectangle. Approximately 30 by 40 cm.

Prepare the ingredients for the filling. The oil should be soft. Mix softened butter with cinnamon and sugar.

Preheat the oven to 200 degrees Celsius. Cover the pan with parchment.

Apply a thin layer of the filling to the dough. Roll the rectangle of dough into a roll. Cut the roll into equal pieces about 2 centimeters wide. In the middle, push on the bun with the blunt end of the knife. Tip to form ear-shaped rolls.

Put the buns on a baking sheet covered with parchment. Let stand in a warm place for about 40 minutes.

Brush the buns with whipped yolk. Sprinkle with heat-resistant (pearl) sugar on top.Bake in a preheated oven for 15-20 minutes until golden brown.

Bon Appetit!

This is tasty CinnaBon!

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Test Post from My Blog

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