Zatar rote beete work it into the ragù

work it into the ragù sauce for lasagne

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Finishing-Balsamico zum Veredeln

Work your way up carefully – a level teaspoon per 500 g of minced meat is usually enough

Zatar rote beete work it into the ragùZatar, a Levantine herb blend with sumac, sesame and wild thyme Zatar (also za'atar or zaatar) is the most important herb blend of the Levant from Lebanon via Syria to Israel and Palestine. We mix it in our workshop in Klingenberg am Main from roasted sesame, sumac, wild thyme, lemon thyme and a trace of nigella and salt. The profile: citrus tart from the sumac, resinous earthy from the wild thyme, nutty warm from the sesame. How to use Classically,