BEIRUT — For many Lebanese, zaatar is an emblematic and essential element of their country’s cuisine. An herby mixture of thyme, sumac, sesame and salt, it is typically used as seasoning or mixed with olive oil to produce a tasty condiment for the equally Lebanese manouche.
Unfortunately, those who produce this widely consumed food face dire challenges. With Lebanon’s economy collapsing, exporting goods overseas is the only viable way to make a living in the agricultural businesses. Still, many struggle to meet the demands of international trade.
