Za’atar is both a plant and a spice mixture and it has been used in Arab cuisine since the Middle Ages. Remains of the za’atar plant was actually found in Tutankhamun’s tom , in Palestine it’s has many important connotations and Jews use it in their diet, having learnt to use it in their various countries of their origin.  Traditionally, za’atar is made by drying the wild herb the sun and then mixing it with salt, sesame seeds and sumac – it’s eaten with pita dipped in olive oil and then into the za’atar. Used in a myriad of ways it’s an important part of the Lebanese diet, a host of dishes are sold that have either been made with it or require

it. Za’atar eaten with labneh, bread and olive oil is a common breakfast in Lebanon and the famous  Lebanese speciality, shanklish (dry-cured balls of labneh) are often rolled in za’atar for an outer coating.

Ingredients

• 2 tsp fresh oregano, chopped
• 2 tsp fresh basil, chopped
• 2 tbsp fresh thyme, very finely chopped
• 1 tsp thyme leaves, not chopped
• 2 tsp savory
• 2 tsp marjoram, finely chopped
• ½ tsp marjoram, dried and ripped
• 1-2 tbsp ground sumac berries
• 200 ml toasted sesame seeds, roughly ground
• 2 lemons, grated zest only
• Salt to taste

Method

• This should be a little coarse so crush the the sesame seeds with everything else  in a pestle and mortar.
• While it is fresh, add a few tablespoons of olive oil, a little hummus or crushed chickpeas and spread on pita or any flatbread before baking until heated through for a delicious snack.
• Variation on the theme for those of you that can’t get hold of sumac:
• Omit the sumac and replace it with a touch more thyme, some fenugreek leaf and a little dried parsley.