It's likely that there are as many variations of Za'atar as there ways of eating it. This incredible blend of herbs and spices is present in so many Middle Eastern cuisines. It gets its name from the Arabic Za’atar Akdar, translated to 'wild thyme' in English. This herb is used in Za'atar (the blend), in this case along with sumac, sesame seeds and salt. This versatile blend can be used as a rub on grilled or roasted meats and vegetables, on crispy warm bread with olive oil, in salads, on potatoes (or chips!!), mixed with olive oil to dip fresh bread into, in sauces (think Za'atar aioli or Za'atar and yogurt) - really, the limit is your creativity.