The miracle coming from Amanos mountains...

“Zahter” known as wild thyme by public is also sometimes called black thyme. Zahter, a real recovery source in addition to its delightful smell and aroma.

It is raised in the cities Hatay, Gaziantep, Iskenderun, Mardin and Mersin in Turkey.

Zahter grows by becoming plentiful in wild areas such as rocky and mountainous places. The villagers pick the zahter up with their stems with too much difficulty in summer months and they leave it to be dried in shadow. The dried zahter are preserved ready to use.

First of all, zahter raising on its own in natural atmosphere is a very strong antioxidant. In addition it is known that while it eases digestion, is good for heart palpitation, strengthens the neural system, it also prevents intestinal and renal diseases according to the researchers conducted.

TUBİTAK found out that zahter provides burn and injuries recover without getting infection through the wound cover by using zahter during a project carried out last year. The scientists have just discovered what the Anatolian people have known for centuries. In addition to that solution will be found to the diseases in case this study is completed, we should not ignore the fact that introducing “the wound cover” will contribute significantly to the economical development of the region.

Zahter is a plant used too often especially in the East Anatolia region. In addition that it is often consumed as tea in Gaziantep and Hatay, it is also used in salads and soups.

The Anatolian woman who does not throw anything to rubbish but evaluates everything powders it on stone mortars and gains a new product for breakfast culture.

Zahter for breakfast is prepared in time by adding roasted chickpeas, leblebi, spices such as hackberry (wild antep pistachio), melon and watermelon seed), wheat, fennel, cumin, sumac, sesame pepper, salt. The powder mixture prepared is put to bowl and olive oil to another bowl. The bread is firstly dipped into the oil and then the zahter for beakfast and eaten. Therefore, the powder zahter giving energy and alertness at breakfast in the morning helps us have a delicious and healthy breakfast coming together with the olive oil that eases the digestion.

RESULT: While the Anatolian woman creating out of nothing gains a breakfast product to our kitchen culture, the scientists have just discovered the zahter consumed as fresh plant. The healing plants of our productive land are countless, the important thing is that we should own our products.


(Serves 4-6)
250 g zahter
2 green onions
2 cloves of garlic
½ a half bunch of parsley
1 tomato
1 tablespoon red pepper paste
Pomegranate molasses
1 tablespoon olive oil

Put zahter in a pot after clean it. Add finely chopped onion, garlic, parsley and tomato on it. Dilute it with the pepper sauce and pomegranate molasses, pour it the olive oil and spread salt over it, mix it and serve.

1 teaspoon zahter
1 tablespoon hot water

Put zahter tea in a filter and pour the hot water over it.
Note: zahter for drinking should not be boiled





Mehmet Yaşin Yazısı

Yazar dostum Ahmet Ümi ...




Article by Mehmet Barlas

In fact, it is a late ...




Gastronomy City Title from UNESCO to Gaziantep

Gaziantep was ranked i ...




Tahir Tekin Öztan'a En İyi Kitap Ödülü

Ateşbaz-ı Veli Mutfak ...




Zahter the miracle coming from Amanos mountains

Zahter known as wild t ...

Tilbe Gida Turizm San. Tic. A.S. © 2014
Web Tasarım ve İçerik Yönetimi