Zaatar (Thyme)

What Is Zahter?

Zahter (Thymbra spicata) is a sharp, mountain-scented spice made from the dried leaves of a thyme-related plant that grows in Southeastern Anatolia and surrounding regions; it is also known as 'karabaş kekik' or 'sivri kekik'.

Unlike the za'atar blend of Middle Eastern cuisines, zahter is usually sold on its own, either as dried leaves or finely crushed, and eaten together with olive oil.

Nutritional Value of Zahter

Since there is no separate, verified public nutrition data table for zahter, the values here are approximated from the closest relative, dried thyme (Thymus, USDA), and should not be treated as exact figures. Since the amount used at one time (a pinch) is very small anyway, zahter makes no practically measurable contribution to daily nutrition.

What Are the Benefits of Zahter?

Zahter is a spice traditionally eaten at breakfast with olive oil; various studies are being conducted on the essential oils characteristic of the thyme family, but these findings have not turned into a definitive health recommendation.

This information is general; zahter is a spice and is not a substitute for medical treatment.

How Is Zahter Selected?

Quality zahter should be dark green-brown, dry, and have a distinct aroma; dusty, pale-colored, or scentless zahter should be avoided.

• The color should be close to dark green; yellowed, dusty zahter has gone stale.
• A strong, sharp aroma released when rubbed in the palm is a sign of freshness.
• Visible leaf pieces should be present; a product reduced entirely to powder loses its scent faster.

How Is Zahter Stored?

Zahter keeps its freshness for about 1 year in a closed jar in a cool place away from light. It is important to keep the lid tightly closed, as moisture quickly reduces its aroma.

Using Zahter in the Kitchen

Zahter is most often eaten at breakfast by dipping bread in olive oil and sprinkling it on top; it is also used in meat dishes, sautés, and some salads.

How Is Zahter with Olive Oil Prepared?

Plenty of olive oil is poured onto a plate, a pinch of zahter is sprinkled on top, and bread is dipped into the mixture and eaten. This is a common breakfast tradition in Southeastern Anatolia.

Which Recipes Use Zahter?

Zahter with olive oil for breakfast, zahter-seasoned sauté, zahter salad, and some pide recipes use it; it is especially common in Southeastern Anatolian cuisine.

Frequently Asked Questions

What is zahter good for?

Zahter is traditionally consumed for digestive comfort; it is a spice and carries no claim to cure any disease.

Are zahter and za'atar the same thing?

No; za'atar is usually a spice blend of thyme, sesame, sumac, and salt, while zahter is the dried leaves of a single plant (Thymbra spicata) on its own.

What is the difference between zahter and thyme?

Zahter (Thymbra spicata) and thyme (Thymus) are closely related plants; zahter's aroma is usually sharper and more mountain-like, while thyme has a lighter, sweeter scent.

Where does zahter grow?

Zahter grows naturally in the mountainous, rocky terrain of Southeastern Anatolia, especially in Şanlıurfa, Gaziantep, and Hatay.

How is zahter gathered and dried?

Zahter branches gathered during the flowering period are dried in the shade in a well-ventilated place, after which the leaves are separated from the stems and sieved to prepare them for use.