This is the dry spice blend of the Middle East.
Like jambalaya in Louisiana, maffé sauce from West Africa, or harissa of northern Africa, this is one of those foods where every sub-region—and sometimes, every family—has their own take on it. This particular za'atar comes from Lebanon via Cleveland, Ohio where Tina Chamoun is sharing the flavors of her childhood home to folks across the US.
This Lebanese za'atar is a blend of wild thyme, sumac, sesame seeds and salt. It’s a spice cabinet in a bottle, and it adds flavor you didn’t even know you craved to all sorts of dishes. Use it as a dry rub on chicken or toss with vegetables and roast. You can make a dip by mixing with good olive oil and dipping bread or pita into it. I like it over my morning eggs and toast, but it’s equally at home on popcorn, too!