the true treasures of jordan

we’re excited to introduce you to two of the middle east’s most beloved culinary treasures: sumac and za'atar. these ingredients are more than just staples; they’re the heart and soul of vibrant, flavorful dishes that have been passed down through generations.

ajlouni sumac: a tangy delight harvested from the mountains of the jordanian region of ajloun. this particular sumac is uniquely sour and tangy, with a fruity and nutty undertone, and is typically used as an alternative to lemon or lemon zest. its deep red hue and bold flavor profile make it the best addition to salads, grilled meats, roasted vegetables, or even sprinkled over hummus for an extra pop of flavor.

za'atar: most often referring to an herby mix, is primarily comprised of a wild herb that grows throughout the levant and is the essential ingredient of said mixture we all know so well and love, so it became its namesake. it's very similar to oregano, but is in fact a different herb altogether. with this herb, we blend sumac, toasted sesame, salt, and a little olive oil to create our “za'atar mix”. it’s commonly used as a seasoning for bread, dips, and meats. the addition of ajlouni sumac in our za'atar mix gives it a distinctive sourness, balancing the earthy, herbal flavors with its zest. together, they create a seasoning that’s as versatile as it is delicious.

how they're related

both our sumac and za'atar that are in our za'atar mix come from the same fertile mountains of jordan. the tangy sumac is a key component of a traditional za'atar mix, which has been cherished in middle eastern kitchens for centuries. together, they create a flavor combination that is simultaneously fresh, earthy, and sour - a taste of jordan’s rich culinary heritage. both of these spice and herb mixes are also the backbone and foundation of some of the region's most important foods.

musakhan: palestine's national dish

a simple food that doesn’t announce itself with flash, performance, or presentation the way other national dishes do. it doesn’t bubble in a pot, it doesn’t arrive at the table sizzling, there’s no golden dome of pastry to crack open, or even a rich stew that stains the rice beneath it. like the people of palestine, musakhan is humble and what you see is what you get. onions, sumac, oil, chicken, and bread. that’s basically it. but what happens to those onions is worth all of the above and then some, and that tells a real story.

they’re cooked low and slow in a healthy amount of quality olive oil (preferably palestinian olive oil), and we like to measure with our hearts. the onions collapse, start to sweeten, and then they’re hit with something sharper, brighter, and glowingly fuchsia. and not just a little either. like the oil, this part also requires a generous amount, because the goal is to saturate. enough to tint the oil, later stain the bread, and perfume the whole kitchen with that wild, citrusy tang.
 
sprinkling isn't a part of this dish's vocabulary. you build musakhan around the sumac. so, unlike other dishes, the secret isn’t in the quality of the meat or even the order of events it's made in (albeit necessary); the secret is getting the onions right, and the way to achieve that is with really good sumac (and no skimping). it dyes the onions a beautifully unique color that isn't commonly seen in other foods, and offsets the richness of the oil. it soaks into the bread and gives the whole thing a heartbeat of savory and sour. there's nothing like it.

 

the reason this blend is so loved in arab culinary tradition is because of the connection it gives us to the land, and how its harvest and use has been passed down as tradition. we don't see it as just a seasoning. made from wild thyme, sesame, sumac (the best quality ajlouni sumac at shawarmaji), and salt, this timeless herby mix is used for seasoning everything from meats and vegetables to dips and breads. whether you’re sprinkling it on fresh flatbread or mixing it into a simple yogurt dip, it brings an unmistakeable earthy flavor and a homey sense of comfort to every meal.

it’s now part of something particularly special to us at shawarmaji as well. chef mohammad has chosen his signature za'atar blend to be one of the four featured spices in our new spice box collection. more on that below.

dagga gazawiya (with za'atar)

 

this dish is traditionally made with a zibdiya, which is a heavy, unglazed, gazan clay bowl used in palestinian cuisine for grinding spices, mashing ingredients, cooking, and serving. the name of the dish, dagga, comes from the motion used to crush the ingredients to bring out the flavors.

this is a gazan salad that doesn't typically have za'atar in it, but given its versatility and ability to lend itself to fresh dishes, we decided to add our za'atar to show its true potential. it didn't disappoint at all.

here’s how we made it:

ingredients

3 roma tomatoes

2 jalapeno
1 block of feta cheese

2 tbsp whole dill seeds

olive oil to taste

aleppo salt to taste

shawarmaji za'atar to taste

 

prep

1. dice the tomatoes and grind them with your mortar and pestle (or a zibdiya) with some aleppo salt.

2. dice the jalapeno (seeds in for a spicy dagga), add to tomatoes, and grind together.  

3. add whole dill seeds and grind. 

4. dice feta and grind gently to combine. 

5. drizzle olive oil and za'atar to taste and mix all to combine.

best enjoyed fresh, and serve this dish with warm pita bread to scoop.

introducing our new teta spice box

the chef wanted to preserve and highlight the cultural position of these new spice drops by putting them in a collection that's designed to bring a full range of middle eastern flavors right to your kitchen, and dedicate it to all tetas by featuring their most trusted pantry favorites. he fittingly decided to call it the teta spice box. the heart of jordanian cooking and an evenly curated set that diversely holds blends for everyday cooking needs, that celebrate traditional meals, and that fulfill almost all garnishing possibilities.

we hope you savor these time-honored cultural treasures as much as we do, and bring the true taste of jordanian heritage into yours or your loved ones' home

we hope these spices bring a touch of tradition, flavor, and wellness to your table always.

peace, love, and toum,
the shawarmaji family