How Do You Use Za’atar And Sumac In Lebanese Dishes? Are you curious about how za’atar and sumac are used to bring authentic flavor to Lebanese dishes? In this video, we’ll explore the many ways these spices can transform your cooking. We’ll start by explaining what za’atar is and how it combines dried herbs, sesame seeds, and salt to create a fragrant, earthy blend. We’ll also look at sumac, a vibrant red spice made from ground dried berries that adds a tangy, lemony punch to dishes. You’ll learn how za’atar is often mixed with olive oil to make a delicious spread for flatbreads like manakish, or sprinkled over labneh, hummus, and fresh vegetables. Additionally, we’ll show how sumac enhances salads such as fattoush, seasons grilled meats, and adds brightness to rice and roasted vegetables. We’ll discuss the versatility of these spices in mezze spreads, marinades, and baked goods, highlighting their ability to layer flavors and bring freshness to a variety of foods. Whether you’re preparing a traditional Lebanese meal or experimenting with Middle Eastern flavors, understanding how to use za’atar and sumac can elevate your dishes. Join us to discover creative ways to incorporate these spices into your cooking and subscribe for more culinary tips and recipes.
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[Music] How do you use zatar and sumac in Lebanese dishes? Imagine a spice that can turn simple bread into a flavorful snack or make a salad burst with brightness. That’s what zatar and sumac do in Lebanese cooking. They are staples in many dishes across the Middle East. Zatar is a blend of dried herbs like wild thyme or oregano mixed with toasted sesame seeds, salt, and sumac. It has an earthy, slightly lemony aroma that makes it special. Sumac is a deep red spice made from dried berries ground into powder. It offers a tangy lemony flavor that adds a fresh punch to dishes. In Lebanese homes, zatar is often kept in a jar and used as a seasoning or spread. One common way to use it is mixing it with olive oil to make a paste. This paste is spread on flatbreads called manakish which are enjoyed for breakfast or as a snack. Zatar and olive oil on bread create a simple tasty treat. You can also sprinkle zatar over lebnne which is a thick strained yogurt to give it a herbal kick. It’s also great on hummus or fresh vegetables like cucumbers and tomatoes. Sumac is usually sprinkled over salads like fetouch, a Lebanese bread salad with fresh vegetables and herbs. The sumac adds a bright lemony flavor that makes the salad lively. It is also used to season grilled meats, giving them a tangy finish. For rice dishes or roasted vegetables, a sprinkle of sumac adds a citrusy note that balances flavors. Sometimes sumac is used on its own as a garnish, giving dishes a vibrant color and flavor. Both spices are common in meza spreads, which are small plates of dips, spreads, and finger foods. Zatar mixed with olive oil makes a perfect dip for warm flatbread. Sumac can be sprinkled over hummus or tibuli to make them more flavorful. You might also find zatar added to homemade crackers or bread dough for extra aroma. In cooking, zatar can season roasted potatoes or vegetables, giving them a fragrant herbal taste. It can also be mixed into lebnne or hummus for a herbal flavor boost. Sumac is excellent on grilled chicken or fish, adding a citrusy tang that enhances the natural flavors. For rice or grain dishes, a pinch of sumac can make the dish more vibrant and appealing. Using zatar and sumac in Lebanese dishes is all about adding layers of flavor and brightness. They are versatile natural seasonings that bring out the best in many foods. Whether spread on bread, sprinkled on salads, or used to season meats and vegetables, these spices are key to authentic Lebanese cuisine. [Music]
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