Wild Turkish herb from the same family as oregano and thyme. Not to be confused with the spice mix Za’atar (a blend of sumac, sesame seeds, salt and hyssop), Zahter grows in southern part of Turkey, especially around Kilis and Antakya in spring. Zahter has long thin leaves and is less woody than thyme. In springtime, it is harvested by hand, then quickly preserved in sunflower oil and vinegar. This ensures the delicate flavour of the herb is not impaired.
- It is best enjoyed without cooking
- In a salsa verde
- In a jelly with grilled meat
- On a Turkish pide
- On top of a focaccia