{"id":7351,"date":"2021-06-25T21:16:39","date_gmt":"2021-06-25T21:16:39","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7351"},"modified":"2024-11-14T23:42:42","modified_gmt":"2024-11-14T23:42:42","slug":"salatet-zaatar-akhdar","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/salatet-zaatar-akhdar\/","title":{"rendered":"Salatet Zaatar Akhdar"},"content":{"rendered":"

At its heart, slatet zaatar akhadar\/ wild oregano salad is a straightforward mixture with a short ingredient list and little prep work that could not be simpler. It is one of those salads that is seemingly plain but its sum is larger than its parts; some foods just taste better together; a humble herb treated in such a way to taste truly and deeply of itself! The salad is fresh and bright and comes together in minutes, there is no need for a real recipe as it is so simple, just a handful of wild oregano leaves (zaatar akhdar) tossed together with chopped onions, sumac, olive oil, salt and freshly squeezed lemon juice, but I have provided quantities for a precise result; totally scrumptious and packed with nutrition. Zaatar akhdar\/ wild oregano is a proven super functional food with an excellent nutritional profile. I can\u2019t get enough of this lemony herb salad when zaatar akhadar is in season.<\/p>\n

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Salatet Zaatar Akhdar, Lebanese Wild Oregano Salad<\/h1>\n

What is Zaatar akhdar \/ Lebanese wild oregano?<\/strong>\u00a0The wild cousin of Mediterranean oregano with a peppery and slightly bitter taste and a pungent smell, also known as origanum syriacum \u0632\u0639\u062a\u0631 \u0628\u0631\u064a. A bushy culinary herb native to the Middle East where it appears in the beginning of spring found through the hills of the Levant.The word zaatar literally refers to both the herb (origanum syriacum) and the blend mix; the confusion sometimes you come across where people in the west think about as a only a seasoning blend rather than leafy herb. To make it simple, origanum syriacum\/ leafy oregano herb is a major component in making the zaatar blend that has gone truly global. It is made by drying the leaves of the oregano (organum syriacum) and grinding them into a powder where it is combined with sesame seeds and sumac. Though the blend varies from country to country and family to family, standard ingredients include wild oregano , sumac and sesame seeds.<\/p>\n

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Fresh herbs are meant to add extra punch of flavor and dimension to lots of salads, and they are often used in dressings; but here think about the wild oregano leafy herb as if you are treating baby lettuce in a salad, in other words the wild oregano leaves are the star of the show rather than just a flavor enhancer. In Lebanon we tend to think about certain herbs more like salads, just like\u00a0tabbouleh<\/a>\u00a0that calls for a generous amount of parsley, and this wild oregano salad is another proof that herbs can be a major ingredient in salads where there is more to the salad life than just lettuce.<\/p>\n

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Speaking of olive oil, lemon juice and sumac: they have been part of my palate since I was a kid, and they make any salad taste better, but quality ingredients have a true impact on the taste of the end result.<\/h3>\n