I'm a sucker for pretty-labeled jars ofartisanal condiments．But often I'll bring them home, try them once, and then leave them in my fridge until they expire.Zesty Z, however, is different. Since I spotted it on the shelf of my favorite local butcher shop a few months ago I've already gone back for another jar. I even have a jar for my desk at work now. I can't get enough of the stuff.
Zesty Z. is a simple condiment really:za'atarin olive oil, and that's it. Za'atar is a traditional spice blend used across the Middle East, usually made up of thyme, oregano, sumac, and sesame seeds. But as Alexander Harik, co-founder ofZesty Z．(with his mom, Lorraine Harik) reminded me, “not all za'atar is equal.” Everyone has their own ratios, and some remove or add additional spices. Naturally, Harik thinks his mom's recipe, a third-generation family recipe from Lebanon, is the best. And that's the za'atar recipe they use to make Zesty Z, so honestly I might have to agree.
I've been usingza'atarin my kitchen for a long time now, but had never seen it as a spread until I met Zesty Z. In the Harik home, "there was always the dried spice in our kitchen, but more importantly, we always had this bowl of za'atar spread on our table." They put it oneverything．And that spread is what inspired Zesty Z, which tastes like so much more than your average store-bought za'atar spice mix because the olive oil really preserves and intensifies the flavor of every ingredient—so as Alexander puts it, "not only is it easier to use, it's actually more flavorful."
It's so flavorful and easy to use, in fact, that now I'm putting Zesty Z. on everything too. I especially love it at breakfast time, drizzled oversoft-boiled eggsor spread on warm toast or stirred intoyogurt．它也是一个伟大的沙拉酱或基地marinade, and a fun condiment to put on a cheese board. The company'sblog is also full of recipes and ideasfor how to use Zesty Z.—next on my list is adding it to popcorn.
Alexander and his mother started making Zesty Z. in Brooklyn in June 2016, sourcing all their ingredients directly from farms in the Middle East. But the idea for selling his favorite traditional Lebanese homemade condiment hit a few years back, when Alexander started noticing za'atar in more recipes and on restaurant menus. All of a sudden, says Harik, "it hit me, if America wasn’t eating hummus andGreek yogurt20 years ago, maybe a Middle Eastern pantry item could do well now." Now the product is available in select food stores around country, or online to be shipped right to your door." We think America's ready for it" Harik says. I know I am.
