Further seasoning wisdom:

This special fusion is sourced from a women’s cooperative in Palestine. The ingredients are dried in the sun, before being crushed through a sieve and rubbed, breaking it into a fine texture. This works to create the perfect blend. 

The taste arouses pine, sesame and herby flavours in the palate. It’s a fragrant complex taste of excellence. 

A favourite of Ottolenghi, Za’atar is the perfect taste to incorporate into roasted vegetables, meat marinades, dips, hummus and yoghurt. Toss it into your Sunday roast, or spruce up your side sauce, and prepare to be amazed. 

In Palestine, za'atar is most commonly eaten with breakfast. Try a sprinkle on your eggs, oatmeal, or yogurt and granola. It can work with both sweet and savoury cuisines. 

It also makes a fabulous table condiment, ready to be dusted onto any dish as it is.