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Gambar jarak dekat Za'atar, sebuah campuran dari herbal, wijen dan garam

Za'atar^[1] (bahasa Arab: زَعْتَر, IPA: [ˈzaʕtar]) adalah sebuah nama generik dari herbal Timur Tengah terkait dari genera Origanum (oregano), Calamintha (basil thyme), Thymus (biasanya Thymus vulgaris, i.e., thyme), dan Satureja (savory).^[2] Nama za'atar sendiri paling sering ditujukan kepada Origanum syriacum, yang dianggap beberapa orang adalah hyssop (bahasa Ibrani: אזב‎ pengucapan bahasa Ibrani: [ezɒv]) dalam Bilble.^[3] Sebutan tersebut juga merupakan nama untuk sebuah bumbu yang terbuat dari herbal kering, dicampur dengan biji wijen, sumac kering, dan sering kali garam, serta rempah-rempah lainnya.^[4] Digunakan dalam masakan Arab, baik herbal maupun campuran rempah-rempah populer di seluruh Timur Tengah.^[5]^[6]

Referensi

^ Juga diromanisasi menjadi zaatar, za'tar, zatar, zatr, zattr, zahatar, aktar atau satar. bahasa Inggris: pengucapan: /ˈzɑːtɑːr/
^ Allen, 2007, p. 237.
^ Berdasarkan pada terjemahan Yudeo-Arab terhadap kata tersebut dalam karya-karya Rabbi Saadia Gaon (dalam Tafsir buatannya, sebuah terjemahan dari Pantateukh, Exo. 12:22), komentar Mishnah (Seder Taharot) buatan Rabbi Hai Gaon, Rabbi Jonah ibn Janah (Sefer HaShorashim - Book of the Roots, s.v. אזב - aleph, zayn, bet), dan Maimonides (dalam Komentar Mishnah buatannya, Nega'im 14:6).
^ Aliza Green. "Za'atar". CHOW. Diarsipkan dari versi asli tanggal 2008-02-03. Diakses tanggal 2008-03-09.
^ Rozanne Gold (20 Juli 1994). "A Region's Tastes Commingle in Israel". The New York Times. Diakses tanggal 4 September 2014.
^ Florence Fabricant (28 Oktober 1992). "Food Notes". The New York Times. Diakses tanggal 4 September 2014.

Daftar pustaka

Allen, Gary (2007). The Herbalist in the Kitchen (edisi ke-Illustrated). University of Illinois Press. ISBN 0-252-03162-8.
Basan, Ghillie (2007). Middle Eastern Kitchen. with special photography by Jonathan Basan. Hippocrene Books. ISBN 0-7818-1190-2.
Carter, Terry; Dunston, Lara; Humphreys, Andrew (2004). Syria & Lebanon. Lonely Planet. ISBN 1-86450-333-5.
Cheshin, Amir S.; Hutman, Bill; Melamed, Avi (2001). Separate and Unequal: The Inside Story of Israeli Rule in East Jerusalem (edisi ke-Illustrated). Harvard University Press. ISBN 0-674-00553-8.
Dalby, Andrew (2000). Empire of pleasures: luxury and indulgence in the Roman world (edisi ke-Illustrated). Routledge. ISBN 0-415-18624-2.
Dalby, Andrew (2002). Dangerous Tastes: The Story of Spices (edisi ke-Illustrated). University of California Press. ISBN 0-520-23674-2.
Faculté de Médecine de Paris (1818). Codex medicamentarius: sive Pharmacopoea Gallica jussu regis optimi et ex mandato summi rerum internarum regni administri. apud Hacquart.
Gardner, Jo Ann (2004). Herbs in bloom: a guide to growing herbs as ornamental plants. illustrations by Holly S. Dougherty (edisi ke-Reprint, illustrated). Timber Press. ISBN 0-88192-698-1.
Ignace J Gelb et al. (ed.). Assyrian dictionary, Volume 21. University of Chicago. Oriental Institute. ISBN 0-918986-05-2.
Heine, Peter (2004). Food culture in the Near East, Middle East, and North Africa (edisi ke-Illustrated). Greenwood Publishing Group. ISBN 0-313-32956-7.
Isser, Stanley Jerome (1976). The Dositheans: a Samaritan sect in late antiquity. Brill Archive. ISBN 90-04-04481-7.
Kaufman, Cathy K. (2006). Cooking in ancient civilizations (edisi ke-Illustrated, annotated). Greenwood Publishing Group. ISBN 0-313-33204-5.
Lien, Marianne E.; Nerlich, Brigitte, ed. (2004). The Politics of Food. Berg Publishers. ISBN 1-85973-853-2.
Manniche, Lise (1989). An ancient Egyptian herbal (edisi ke-Illustrated). University of Texas Press. ISBN 0-292-70415-1.
Marín, Manuela; Deguilhem, Randi (2002). Writing the feminine: women in Arab sources — Volume 1 of The Islamic Mediterranean. I.B. Tauris. ISBN 1-86064-697-2.
Marks, Gil (2010). Encyclopedia of Jewish Food. John Wiley and Sons. ISBN 978-0-470-39130-3.
Marshall Cavendish Corporation (2007). Peoples of Western Asia (edisi ke-Illustrated). Marshall Cavendish. ISBN 0-7614-7677-6.
Nabhan, Gary Paul (2004). Why some like it hot: food, genes, and cultural diversity. Island Press. ISBN 1-55963-466-9.
Ray, Krishnendu (2004). The Migrant's Table: Meals and Memories in Bengali-American Households. Temple University Press. ISBN 1-59213-096-8.
The Poetry Society, ed. (2006). Poetry on a Plate: A Feast of Poems and Recipes (edisi ke-2nd). Salt Publishing. ISBN 1-84471-114-5.
Roberts, Margaret (2000). Margaret Roberts' A-Z Herbs: Identifying Herbs, How to Grow Herbs, the Uses. Struik. ISBN 1-86872-499-9.
Savill, Joanna; O'Meara, Maeve (2005). The SBS eating guide to Sydney: a guide to Sydney's world of restaurants, cafes & food shops (edisi ke-10th, illustrated). Allen & Unwin. ISBN 1-74114-578-3.
Seidemann, Johannes (2005). World Spice Plants. Berlin: Springer. ISBN 3-540-22279-0.
Swedenburg, Ted (2003). Memories of revolt: the 1936–1939 rebellion and the Palestinian national past. University of Arkansas Press. ISBN 1-55728-763-5.

Pranala luar

Alexander Fleisher; Zhenia Fleisher (April–June 1988). "Identification of biblical hyssop and origin of the traditional use of oregano-group herbs in the Mediterranean region". Economic Botany. 42 (2): 232–241. doi:10.1007/bf02858924. Diakses tanggal September 4, 2014.

Templat:Herbal & rempah-rempah Templat:Herbal & rempah-rempah pengobatan Templat:Bumbu

[1] Juga diromanisasi menjadi zaatar, za'tar, zatar, zatr, zattr, zahatar, aktar atau satar. bahasa Inggris: pengucapan: /ˈzɑːtɑːr/

[Allenp237-2] Allen, 2007, p. 237.

[3] Berdasarkan pada terjemahan Yudeo-Arab terhadap kata tersebut dalam karya-karya Rabbi Saadia Gaon (dalam Tafsir buatannya, sebuah terjemahan dari Pantateukh, Exo. 12:22), komentar Mishnah (Seder Taharot) buatan Rabbi Hai Gaon, Rabbi Jonah ibn Janah (Sefer HaShorashim - Book of the Roots, s.v. אזב - aleph, zayn, bet), dan Maimonides (dalam Komentar Mishnah buatannya, Nega'im 14:6).

[Green-4] Aliza Green. "Za'atar". CHOW. Diarsipkan dari versi asli tanggal 2008-02-03. Diakses tanggal 2008-03-09.

[Gold-5] Rozanne Gold (20 Juli 1994). "A Region's Tastes Commingle in Israel". The New York Times. Diakses tanggal 4 September 2014.

[Fabricant-6] Florence Fabricant (28 Oktober 1992). "Food Notes". The New York Times. Diakses tanggal 4 September 2014.

[1]

[2]

[3]

[4]

[5]

[6]

@@ Baris 2: / Baris 2: @@
 [[Berkas:Origanum_syriacum,_March_2015.jpg|jmpl|ka|''Origanum syriacum'', pada musim semi]]
 <!-- This article covers a topic of relevance to several countries. DO ''not'' remove content that only relates to one country, language or culture. Use talk page for discussion first. -->
-'''Za'atar'''<ref>Juga di[[romanisasi]] menjadi ''zaatar'', ''za'tar'', ''zatar'', ''zatr'', ''zattr'', ''zahatar'', ''aktar'' atau ''satar''. {{IPAc-en|lang|pron|ˈ|z|ɑː|t|ɑr}}</ref> ({{lang-ar|زَعْتَر}}, {{IPA-ar|ˈzaʕtar|IPA}}) adalah sebuah nama generik dari [[herbal]] Timur Tengah terkait dari [[genera]] ''[[Origanum]]'' ([[oregano]]), ''[[Calamintha]]'' ([[basil thyme]]), ''[[Thymus (plant)|Thymus]]'' (biasanya ''[[Thymus vulgaris]]'', i.e., [[thyme]]), dan ''[[Satureja]]'' ([[Savory (genus)|savory]]).<ref name=Allenp237>Allen, 2007, [https://books.google.com/books?id=Fniv9ShKmxcC&pg=PA237&dq=satureja+za%27atar&lr=#v=onepage&q=satureja%20za%27atar&f=false p. 237].</ref> Nama za'atar sendiri paling sering ditujukan kepada ''[[Origanum syriacum]]'', yang dianggap beberapa orang adalah [[hyssop]] ({{lang-he|אזב}} {{IPA-he|ezɒv}}) dalam Alkitab.<ref>Berdasarkan pada terjemahan [[Yudeo-Arab]] terhadap kata tersebut dalam karya-karya Rabbi [[Saadia Gaon]] (dalam ''Tafsir'' buatannya, sebuah terjemahan dari Pantateukh, Exo. 12:22), komentar ''Mishnah'' (''Seder Taharot'') buatan Rabbi [[Hai Gaon]], Rabbi [[Jonah ibn Janah]] (''Sefer HaShorashim'' - Book of the Roots, s.v. אזב - ''aleph'', ''zayn'', ''bet''), dan [[Maimonides]] (dalam Komentar ''Mishnah'' buatannya, ''Nega'im'' 14:6).</ref> Sebutan tersebut juga merupakan nama untuk sebuah [[bumbu]] yang terbuat dari herbal kering, dicampur dengan biji [[wijen]], [[Rhus coriaria|sumac kering]], dan seringkali garam, serta [[rempah-rempah]] lainnya.<ref name=Green>{{cite web|title=Za'atar|author=Aliza Green|publisher=CHOW|url=http://www.chow.com/recipes/10607|accessdate=2008-03-09}}</ref> Digunakan dalam [[masakan Arab]], baik herbal maupun [[campuran rempah-rempah]] populer di seluruh [[Timur Tengah]].<ref name=Gold>{{cite news |url=http://www.nytimes.com/1994/07/20/garden/a-region-s-tastes-commingle-in-israel.html |newspaper=The New York Times |title=A Region's Tastes Commingle in Israel |author=Rozanne Gold |date=20 Juli 1994 |accessdate=4 September 2014}}</ref><ref name=Fabricant>{{cite news |title=Food Notes |author=Florence Fabricant |date=28 Oktober 1992 |url=http://www.nytimes.com/1992/10/28/garden/food-notes-565392.html |newspaper=The New York Times |accessdate=4 September 2014}}</ref>
+'''Za'atar'''<ref>Juga di[[romanisasi]] menjadi ''zaatar'', ''za'tar'', ''zatar'', ''zatr'', ''zattr'', ''zahatar'', ''aktar'' atau ''satar''. {{IPAc-en|lang|pron|ˈ|z|ɑː|t|ɑr}}</ref> ({{lang-ar|زَعْتَر}}, {{IPA-ar|ˈzaʕtar|IPA}}) adalah sebuah nama generik dari [[herbal]] Timur Tengah terkait dari [[Genus|genera]] ''[[Origanum]]'' ([[oregano]]), ''[[Calamintha]]'' ([[basil thyme]]), ''[[Thymus (plant)|Thymus]]'' (biasanya ''[[Thymus vulgaris]]'', i.e., [[thyme]]), dan ''[[Satureja]]'' ([[Savory (genus)|savory]]).<ref name=Allenp237>Allen, 2007, [https://books.google.com/books?id=Fniv9ShKmxcC&pg=PA237&dq=satureja+za%27atar&lr=#v=onepage&q=satureja%20za%27atar&f=false p. 237].</ref> Nama za'atar sendiri paling sering ditujukan kepada ''[[Origanum syriacum]]'', yang dianggap beberapa orang adalah [[hyssop]] ({{lang-he|אזב}} {{IPA-he|ezɒv}}) dalam Bilble.<ref>Berdasarkan pada terjemahan [[Yudeo-Arab]] terhadap kata tersebut dalam karya-karya Rabbi [[Saadia Gaon]] (dalam ''Tafsir'' buatannya, sebuah terjemahan dari Pantateukh, Exo. 12:22), komentar ''Mishnah'' (''Seder Taharot'') buatan Rabbi [[Hai Gaon]], Rabbi [[Jonah ibn Janah]] (''Sefer HaShorashim'' - Book of the Roots, s.v. אזב - ''aleph'', ''zayn'', ''bet''), dan [[Maimonides]] (dalam Komentar ''Mishnah'' buatannya, ''Nega'im'' 14:6).</ref> Sebutan tersebut juga merupakan nama untuk sebuah [[bumbu]] yang terbuat dari herbal kering, dicampur dengan biji [[wijen]], [[Rhus coriaria|sumac kering]], dan sering kali garam, serta [[rempah-rempah]] lainnya.<ref name=Green>{{cite web|title=Za'atar|author=Aliza Green|publisher=CHOW|url=http://www.chow.com/recipes/10607|accessdate=2008-03-09|archive-date=2008-02-03|archive-url=https://web.archive.org/web/20080203094101/http://www.chow.com/recipes/10607|dead-url=yes}}</ref> Digunakan dalam [[masakan Arab]], baik herbal maupun [[campuran rempah-rempah]] populer di seluruh [[Timur Tengah]].<ref name=Gold>{{cite news |url=http://www.nytimes.com/1994/07/20/garden/a-region-s-tastes-commingle-in-israel.html |newspaper=The New York Times |title=A Region's Tastes Commingle in Israel |author=Rozanne Gold |date=20 Juli 1994 |accessdate=4 September 2014}}</ref><ref name=Fabricant>{{cite news |title=Food Notes |author=Florence Fabricant |date=28 Oktober 1992 |url=http://www.nytimes.com/1992/10/28/garden/food-notes-565392.html |newspaper=The New York Times |accessdate=4 September 2014}}</ref>
 == Referensi ==
@@ Baris 9: / Baris 9: @@
 == Daftar pustaka ==
 {{refbegin}}
-* {{cite book|title=The Herbalist in the Kitchen|first1=Gary|last1=Allen|edition=Illustrated|publisher=University of Illinois Press|year=2007|isbn=0-252-03162-8}}
+* {{cite book|title=The Herbalist in the Kitchen|url=https://archive.org/details/herbalistinkitch0000alle|first1=Gary|last1=Allen|edition=Illustrated|publisher=University of Illinois Press|year=2007|isbn=0-252-03162-8}}
-* {{cite book|title=Middle Eastern Kitchen|first1=Ghillie|last1=Basan|year=2007|publisher=Hippocrene Books|isbn=0-7818-1190-2|others = with special photography by Jonathan Basan.}}
+* {{cite book|title=Middle Eastern Kitchen|url=https://archive.org/details/middleeasternkit0000ghil|first1=Ghillie|last1=Basan|year=2007|publisher=Hippocrene Books|isbn=0-7818-1190-2|others = with special photography by Jonathan Basan.}}
-* {{cite book|title=Syria & Lebanon|first1=Terry|last1=Carter|first2=Lara|last2=Dunston|first3=Andrew|last3=Humphreys|year=2004|publisher=Lonely Planet|isbn=1-86450-333-5}}
+* {{cite book|title=Syria & Lebanon|url=https://archive.org/details/isbn_9781864503333|first1=Terry|last1=Carter|first2=Lara|last2=Dunston|first3=Andrew|last3=Humphreys|year=2004|publisher=Lonely Planet|isbn=1-86450-333-5}}
 * {{cite book|title=Separate and Unequal: The Inside Story of Israeli Rule in East Jerusalem|first1=Amir S.|last1=Cheshin|first2=Bill|last2=Hutman|first3=Avi|last3=Melamed|edition=Illustrated|publisher=Harvard University Press|year=2001|isbn=0-674-00553-8}}
 * {{cite book|title=Empire of pleasures: luxury and indulgence in the Roman world|first1=Andrew|last1=Dalby|edition=Illustrated|publisher=Routledge|year=2000|isbn=0-415-18624-2}}
@@ Baris 18: / Baris 18: @@
 * {{cite book|title=Herbs in bloom: a guide to growing herbs as ornamental plants|first1=Jo Ann|last1=Gardner|edition=Reprint, illustrated|publisher=Timber Press|year=2004|isbn=0-88192-698-1| others=illustrations by Holly S. Dougherty}}
 * {{cite book|title=Assyrian dictionary, Volume 21|publisher=University of Chicago. Oriental Institute|isbn=0-918986-05-2|editors = Ignace J Gelb et al.}}
-* {{cite book|title=Food culture in the Near East, Middle East, and North Africa|first1=Peter|last1=Heine|edition=Illustrated|publisher=Greenwood Publishing Group|year=2004|isbn=0-313-32956-7}}
+* {{cite book|title=Food culture in the Near East, Middle East, and North Africa|url=https://archive.org/details/foodcultureinnea0000hein|first1=Peter|last1=Heine|edition=Illustrated|publisher=Greenwood Publishing Group|year=2004|isbn=0-313-32956-7}}
-* {{cite book|title=The Dositheans: a Samaritan sect in late antiquity|first1=Stanley Jerome|last1=Isser|publisher=Brill Archive|year=1976|isbn=90-04-04481-7}}
+* {{cite book|title=The Dositheans: a Samaritan sect in late antiquity|url=https://archive.org/details/dositheanssamari0000isse|first1=Stanley Jerome|last1=Isser|publisher=Brill Archive|year=1976|isbn=90-04-04481-7}}
-* {{cite book|title=Cooking in ancient civilizations|first1=Cathy K.|last1=Kaufman|edition=Illustrated, annotated|publisher=Greenwood Publishing Group|year=2006|isbn=0-313-33204-5}}
+* {{cite book|title=Cooking in ancient civilizations|url=https://archive.org/details/cookinginancient0000kauf|first1=Cathy K.|last1=Kaufman|edition=Illustrated, annotated|publisher=Greenwood Publishing Group|year=2006|isbn=0-313-33204-5}}
 * {{cite book|title=The Politics of Food|editor1-first=Marianne E.|editor1-last=Lien|editor2-first=Brigitte|editor2-last=Nerlich|year=2004|publisher=Berg Publishers|isbn=1-85973-853-2}}
 * {{cite book|title=An ancient Egyptian herbal|first1=Lise|last1=Manniche|edition=Illustrated|publisher=University of Texas Press|year=1989|isbn=0-292-70415-1}}
-* {{cite book|title=Writing the feminine: women in Arab sources&nbsp;— Volume 1 of The Islamic Mediterranean|first1=Manuela|last1=Marín|first2=Randi|last2=Deguilhem|publisher=I.B. Tauris|year=2002|isbn=1-86064-697-2}}
+* {{cite book|title=Writing the feminine: women in Arab sources&nbsp;— Volume 1 of The Islamic Mediterranean|url=https://archive.org/details/writingfemininew0000unse|first1=Manuela|last1=Marín|first2=Randi|last2=Deguilhem|publisher=I.B. Tauris|year=2002|isbn=1-86064-697-2}}
 * {{cite book|last=Marks|first=Gil|title=Encyclopedia of Jewish Food|year=2010|publisher=John Wiley and Sons|isbn=978-0-470-39130-3}}
 * {{cite book|title=Peoples of Western Asia|last1=Marshall Cavendish Corporation|edition=Illustrated|publisher=Marshall Cavendish|year=2007|isbn=0-7614-7677-6}}
-* {{Cite book|title=Why some like it hot: food, genes, and cultural diversity|first1=Gary Paul|last1=Nabhan|publisher=Island Press|year=2004|isbn=1-55963-466-9}}
+* {{Cite book|title=Why some like it hot: food, genes, and cultural diversity|url=https://archive.org/details/whysomelikeithot0000nabh|first1=Gary Paul|last1=Nabhan|publisher=Island Press|year=2004|isbn=1-55963-466-9}}
 * {{cite book|title=The Migrant's Table: Meals and Memories in Bengali-American Households|first1=Krishnendu|last1=Ray|year=2004|publisher=Temple University Press|isbn=1-59213-096-8}}
-* {{cite book|title=Poetry on a Plate: A Feast of Poems and Recipes|edition=2nd|publisher=Salt Publishing|year=2006|isbn=1-84471-114-5| editor=The Poetry Society}}
+* {{cite book|title=Poetry on a Plate: A Feast of Poems and Recipes|url=https://archive.org/details/poetryonplatefea0000unse|edition=2nd|publisher=Salt Publishing|year=2006|isbn=1-84471-114-5| editor=The Poetry Society}}
 * {{cite book|title=Margaret Roberts' A-Z Herbs: Identifying Herbs, How to Grow Herbs, the Uses|first1=Margaret|last1=Roberts|publisher=Struik|isbn=1-86872-499-9|year=2000}}
 * {{Cite book|title=The SBS eating guide to Sydney: a guide to Sydney's world of restaurants, cafes & food shops|first1=Joanna|last1=Savill|first2=Maeve|last2=O'Meara|edition=10th, illustrated|publisher=Allen & Unwin|year=2005|isbn=1-74114-578-3}}
 * {{cite book|title=World Spice Plants|first1=Johannes|last1=Seidemann|year=2005|isbn=3-540-22279-0|publisher=Springer|location=Berlin}}
-* {{Cite book|title=Memories of revolt: the 1936–1939 rebellion and the Palestinian national past|first1=Ted|last1=Swedenburg|publisher=University of Arkansas Press|year=2003|isbn=1-55728-763-5}}
+* {{Cite book|title=Memories of revolt: the 1936–1939 rebellion and the Palestinian national past|url=https://archive.org/details/memoriesofrevolt0000swed_a5w6|first1=Ted|last1=Swedenburg|publisher=University of Arkansas Press|year=2003|isbn=1-55728-763-5}}
 {{refend}}
@@ Baris 43: / Baris 43: @@
 [[Kategori:Campuran herbal dan rempah-rempah]]
-[[Kategori:Masakan Timur Tengah]]
+[[Kategori:Hidangan Timur Tengah]]
-[[Kategori:Masakan Arab]]
+[[Kategori:Hidangan Arab]]
-[[Kategori:Masakan Israel]]
+[[Kategori:Hidangan Israel]]
 [[Kategori:Hidangan Turki]]
-[[Kategori:Kata dan frase Arab]]
+[[Kategori:Kata dan frasa Arab]]
 [[Kategori:Bumbu]]