This is a very delicious Za’atar Arabic bread . Can be eaten alone or with a cup of Arabic tea. Za’atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita, which is dipped in olive oil and then za’atar. When the dried herb is moistened with olive oil, the spread is known as za’atar-wu-zayt or zeit ou za’atar (zeit or zayt, meaning “oil” in Arabic olive oil . This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar. In the Mediterranean region of Middle East, ka’ak (a soft sesame seed bread), is sold in bakeries and by street vendors with za’atar to dip into or with a za’atar filling.
Za’atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Saudi Arabia, Syria, and Lebanon, as well as other places in the Arab world. The Lebanese speciality shanklish, dry-cured balls of labneh, can be rolled in za’atar to form its outer coating.
