Za'atar: A Middle Eastern (and African?) Blend of Spices
Growing up, my dad used to call me his 'spicy daughter' - for obvious reasons, I think. Suffice it to say that the term 'mild' has never been used to describe me - or anything I particularly like, for that matter.
Since then, I've developed a love of cooking. Having a willing (well, sometimes willing) eater at home, certainly helps (note: have Josh tell you about "Rot Poast" some time). Noting my increased enthusiasm for all things food-related, Josh encouraged me to start this blog.
As we began brainstorming names for the blog, "za'atar" popped into my mind and I decided it was perfect. For one, it's a spice; and for the reasons mentioned above, I knew I wanted a spice. Added bonus: it's one of my favorite spices. Seriously, I love za'atar. I love it on begaleh (especially when sold from carts outside the Arab Shouk in Jaffa Gate), I love it with hummous, or mixed with olive oil as a dip, I love it mixed into Lebanese yoghurt (Labneh) with Israeli Breakfast (one of my all-time favorite meals), and I love it on meat and vegetables. Pretty much any way you can think to serve it, I love it.
To be more specific, za'atar is a Middle Eastern blend of spices that includes thyme, oregano, marjoram, toasted sesame seeds, sumac and salt. Depending on who makes it (and where) it can also include coriander, cumin, savory or fennel seeds (or any combination thereof).
I hate over-explained metaphors, so I'll leave out the bit about me being a blend of cultures, countries, etc... and assume that's pretty obvious.