Za’atar
1 cup sumac
2 cups roasted, ground sesame seeds
1/2 cup dried ground thyme
2 tablespoons dried oregano
2 tablespoons dried marjoram
2 tablespoons dried savory
1 tablespoon salt, or to taste (optional)

Mix all the ingredients together except the salt. Taste and add the salt if desired. Keep the za'atar mix in a tightly closed jar (the sesame seeds will last 6 months maximum); it will stay fresher in the refrigerator or freezer than at room temperature. Use as a dip for pita bread. To serve, dip pieces of bread into a bowl of olive oil, then into the za’atar, and eat.

The herb which gives it its distinctive flavour is Sumac ((Rhus coriaria). It is closely related to other Rhus species which have a notorious reputation for causing skin rashes and other allergic reactions.

The berries are the parts used as a spice, usually dried and ground to a reddish powder (not unlike paprika to look at), and used as a tart, tangy spice, in much the same way as lemon juice or vinegar is used for souring. The flavour is not bitter like lemon.

Add to yoghurt to make a dip. Dust on grilled fish or mix into rice. Sprinkle liberally on a bowl of hummus for authentic Middle Eastern colour and taste. Sumac goes well with potatoes, beetroot, in fish or chicken dishes, stews, kebabs, lentil dishes and in mixed bean salads.I like it sprinkled on a steak while it's cooking, even dusted on mashed potato like paprika.