This zingy blend of thyme, sumac, sesame seeds and salt comes from the Middle East and is eaten daily in and around Lebanon. Za’atar can be mixed with oil to make a spread for toast, or to drizzle over flat bread before placing it in the oven to make a pizza. It makes a delicious rub and marinade for chicken, lamb or seafood. Za’atar can also be used as a replacement for the traditional Italian herbs in bolognaise and other pasta sauces. The tang of the sumac and the freshness of the thyme make this simple blend a sumptuous surprise.