Za'atar is a spice blend particularly popular in the Lebanon and Syria. Frequently used as a spread on bread. Delicious with chicken and in a whole host of dishes with the the tangy-ness of the thyme and sumach, mixed with the nutty flavour of the sesame seeds. Za'atar means thyme and our version is thyme with sumach, toasted sesame seeds, herbs and salt. Other spellings for this blend include Zahatar and Zatr. As featured in Ottolenghi - the Cookbook - written by the Yotam Ottolenghi and Sami Tamimi. This London based restaurant draws on numerous culinary traditions from Persia to California, focussing particularly on the Mediterranean. There are now 4 of these restaurants in Islington, Belgravia, Kensington and Notting Hill. The book was kind enough to mention us in regard to buying sumac and za’atar. In the book, both of these are recommended as great garnishes for a plate of hummus or labneh - a type of Arab cheese. They also recommend them for salads and roasted meats.

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