Instructions: Place a small, heavy skillet over medium-high heat. Add the sesame seeds and toast, stirring constantly, until they start to change color and give off a slight roasted grain aroma. Remove from the heat, still stirring, then transfer to a bowl and set aside.

Grind the thyme leaves to a coarse powder in a spice or coffee grinder or using a mortar and pestle. Add the sesame seeds and salt, and grind to a powder. Add the sumac. Store in a tightly sealed jar.

Makes approx. 1/4 cup.

Besides making zaatar bread, it can be used as a dip: dip pieces of pita bread into good olive oil, then touch it to the zaatar before each mouthful. Penzeys recommends cutting pita bread into wedges, brushing with olive oil, sprinkling with zaatar, then baking at 350F.

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