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In Lebanon, where I was born, there is also a variant of zahtar made by Moslem Lebanese, as well as Syrians. In this version, the proportion of oregano, thyme, savory, and marjoram is reduced. In its place, they add cumin, paprika, and very roughly chopped pistachios. The zahtar comes out looking brownish. I don't like it so much but others do.
What did you use it to cook with? It says chicken and vegetables.
I would like to add, that there are different versions of Armenian home made zaatars. Musadaghians call it CMMAOON. it's better then the classic zaatar, more delicious & full of with different tastes.
I decided to buy the frozen bread loaves from the market. But this time i bought the frozen rolls. I defrosted it in the refrigerator. I then let them sit on my counter for a few hours and the dough doubled if no tripled in size. With a mixture of oil and Zataar.I made a quick individual Zataar bread. The secret to the dough is do NOT use a rolling pin. Use your hands only to flattened and spread out the dough. The aroma alone is worth it. Serve with hot tea (I love a blend of earl grey tea)