The taste if zatar is really quit difficult to explain. By terms or origin it is a middle eastern spice mix of dried oregano, sesame seeds and sumac. It has a very distinctive taste that I have yet to find anything close to it.

It's not really that salty and it also has a tang of sour at the end. Mostly, it has a light taste that can easily be overpowered by any strong flavor. Due to this it is best mixed or added to other lighter ingredients so as not to overpower the Zatar. Traditionally, it is added to flat bread or Ladneh (cheese from drained yoghurt).

This time though, I decided to add it to some chicken thighs. Pretty simple really. Just rub a little oil and salt on the thighs and then coat it with quite a lot of the Zatar. Pop it into a covered roasting pan and then into the oven for 30-40 min at 200 degrees celsius. After which, take the foil off and then let the skin crisp up for just 20 more minutes. It a really easy dish. For a dip on the side I also make a simple Zatar yoghurt with just a pinch of salt.

You can eat this with flat bread, some rice or couscous. I had it with flat bread and it was yummy. A way to tell if the dish is a success is whether or not there are any leftovers. None whatsoever.

Is there a good reason to have that much ribs? By the way it comes with fried onions and mashed up potatoes on the side....
Answer: yes! If and Only If it it yummy enough.

That would be worth it in South Africa's Meat Company. In it's hometown where the meat it fresh and grown in a place where the cow (or pig) had fresh air and a lot of space to run on. You just know that it had a happy life by tasting that good slab-o-meat.

I guess the cut had something to do with it to. Just from an Epicurean point of view, blood does contribute to the taste, flavor and texture of the meat.