Variations of this seasoning are found all over the Middle East. It's used to flavor eggs and is also served with pita—dunk warm flatbread in good olive oil and then the spice dip. The kind sold dried (with dried thyme) in Middle Eastern stores just doesn't compare to za'atar made fresh.
Cooks' note:
·Za'atar keeps in an airtight container, chilled, 1 week.
Recipe information
Total Time
15 min
Yield
Makes about 1/4 cup
Ingredients
2 tablespoons sesame seeds, toasted
2 teaspoons ground sumac
1 1/2 to 2 tablespoons minced fresh thyme
1/2 teaspoon salt
Preparation
Stir together all ingredients in a small bowl.
