2 tablespoons minced fresh thyme
2 tablespoons sesame seeds, toasted
2 teaspoons ground sumac
½ teaspoon coarse salt
1. Stir together all ingredients in a small bowl. Za’atar keeps, chilled in a sealed plastic bag, 1 week. It can be used as a snack – dunk pita in a flavorful olive oil and then in za’atar, or sprinkle it over plain yogurt and drizzle with olive oil for a dip. It is also useful as a marinade for lamb.
2. On a hot summer afternoon, chopped ripe tomatoes and cucumbers, tossed with lemon juice, olive oil, salt and pepper (or leftover Mediterranean chopped salad with lemon vinaigrette), can be stuffed into a pita pocket, sprinkled with za’atar, and drizzled with yogurt and additional olive oil for a low-heat lunch.
from Gourmet Magazine, July, 2002