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Terra Rossa Zaatar Sauce
Description
Terra Rossa Zaatar Sauce is a blend of Terra Rossa’s finest cold-extraction olive oil, together with a rich zaatar spice mix and dry roasted pine nuts. Zaatar or za’atar simply means ‘thyme’ in Arabic, and this zaatar spice blend combines intensely aromatic Palestinian wild thyme with sesame seeds, salt and sumac.
Serve in traditional Middle Eastern style: drizzle over greek yoghurt, use as a marinade for meats, or make the famous Levantine pizza, manaqeesh ,by spreading the zaatar sauce over flatbreads before baking. Alternatively, serve the zaatar sauce as a dipping sauce with fresh bread.
It can also be thought of as ‘thyme pesto’, so try Terra Rossa’s Zaatar Sauce wherever you would normally use basil pesto. The wild thyme blend is fantastic with chicken and white fish, making the zaatar sauce ideal to use as a marinade or a serving sauce. Or mix a generous spoonful of Terra Rossa’s Zaatar Sauce into crème fraiche, sour cream or cottage cheese, and heap the mixture over a jacket potato for something quick and tasty.
Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine.
Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year.
Once opened top up with oil, keep refrigerated and consume within 2 weeks. Stir thoroughly before use. Ingredients: extra virgin olive oil, zaatar [thyme leaves, sesame seeds, sumac, salt], pine nuts. Contains allergens: sesame, pine nuts.
Best before 15th June 2017
Quick Comparison
| Settings | Terra Rossa Zaatar Sauce remove | Zaytoun Palestinian Za'atar 80g remove | Gum Mastic remove | Mymoune Rose Syrup remove | Olives et Al Egyptian Dukkah remove | Aleppo Pepper 1kg remove |
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| Price | 5.63€ | 4.57€ | 4.38€ | 6.88€ | 4.50€ | 16.88€ |
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| Content | Terra Rossa Zaatar Sauce is a blend of Terra Rossa’s finest cold-extraction olive oil, together with a rich zaatar spice mix and dry roasted pine nuts. Zaatar or za’atar simply means ‘thyme’ in Arabic, and this zaatar spice blend combines intensely aromatic Palestinian wild thyme with sesame seeds, salt and sumac. Serve in traditional Middle Eastern style: drizzle over greek yoghurt, use as a marinade for meats, or make the famous Levantine pizza, manaqeesh ,by spreading the zaatar sauce over flatbreads before baking. Alternatively, serve the zaatar sauce as a dipping sauce with fresh bread. It can also be thought of as ‘thyme pesto’, so try Terra Rossa’s Zaatar Sauce wherever you would normally use basil pesto. The wild thyme blend is fantastic with chicken and white fish, making the zaatar sauce ideal to use as a marinade or a serving sauce. Or mix a generous spoonful of Terra Rossa’s Zaatar Sauce into crème fraiche, sour cream or cottage cheese, and heap the mixture over a jacket potato for something quick and tasty. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year. Once opened top up with oil, keep refrigerated and consume within 2 weeks. Stir thoroughly before use. Ingredients: extra virgin olive oil, zaatar [thyme leaves, sesame seeds, sumac, salt], pine nuts. Contains allergens: sesame, pine nuts. Best before 15th June 2017 | Za'atar is aromatic blend of herbs and seeds famously used across the Middle East. Za'atar is traditionally eaten as a dip with olive oil and bread or used to season meat, fish or roasted vegetables. Try tossing sliced butternut squash with oil and za'atar, and roast for 40-60 minutes at 180 C. Serve with a spoon of creamy yoghurt. Zaytoun products are fairly traded and sourced from Palestinian farmers, and their za'atar is beautifully aromatic. Ingredients: za'atar-majorana syriaca (55%), sesame, sumac, sea salt, olive oil. This za'atar does not contain wheat and so is gluten free. | Gum mastic or mastiha is a popular ingredient in North African and Mediterranean cuisine. The yellow gum mastic crystals are a natural resin from the Chia tree, grown only on the Aegean Island of Chios in Greece. The Island became Internationally famous for its gum mastic trees in the early 13th Century. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. A recipe for chicken roasted in gum mastic or mastiha and pomegranate molasses is a favourite of Stevie Parle, from the Dock Kitchen. He also uses gum mastic to bring Eastern flavours to a milk ice cream recipe. And in Sam & Sam Clark's Moro cookbook, the rosewater and cardamom ice cream recipe includes a few crystals of gum mastic crushed together with caster sugar, and stirred into when the cream/milk mixture is cool, just before churning. Pack contains 30-50 medium crystals | Mymouné’s Rose Syrup is much more than just a flavouring for desserts. Diluted in water with lots of ice and a squeeze of lemon or lime it makes a refreshing summer drink. For those special occasions, serve in a glass of champagne to add a delicate aroma. Or why not try it straight from the bottle – next time you have a fruit salad drizzle a little over the fruit for a taste of the Middle East. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: water, sugar, rose petals. | Olives et Al Egyptian dukkah is a nutty, savoury spice blend that livens up salads and roasted vegetables. In Egypt, it’s commonly served in a dish for people to dip olive oil-soaked bread into as a starter. Dukkah is a traditional Egyptian spice blend of roasted nuts and mixed spices. Almonds, hazelnuts, coriander and cumin are found in nearly every dukkah blend, but each family will have their own secret recipe. This recipe is inspired by a blend that the Olives et Al founders tasted while on a trip to Egypt. A sprinkle of Egyptian dukkah puts a new twist on hummus and plain yoghurt dips. Rub it into lamb or chicken before roasting, or scatter over roasted vegetables and potatoes. It’s also a great crunchy salad topper, or stir through cooked rice for an easy side dish. Ingredients: sesame seeds (36%), mixed spices (coriander, cumin) (29%), mixed nuts (almonds [12%], hazelnuts [12%]), salt, garlic, thyme, black pepper. Contains allergens: sesame, nuts. | Aleppo pepper, or pul biber, is a coarsely ground Turkish and Syrian paprika. It’s popular as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after Aleppo, the largest city in Syria, and notably the end of the Silk Road spice route. The dried chilli peppers are intensely coloured, fruity, aromatic, but not particularly hot. Mix aleppo pepper flakes with finely diced preserved lemons and olive oil to make a paste. This is a great coating for chicken or white fish before roasting or grilling. This 1kg bag is ideal for catering purposes. A smaller 100g pot of Aleppo pepper is also available. Ingredients: Aleppo pepper, sunflower oil, salt. |
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