A mixture which is constituted mainly of Thyme, Sesame Seeds and Somaq. Commonly eaten with pitta, which is dipped in olive oil and then zahter. This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar. Zahter 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), bread and olive oil for breakfast, most commonly in Jordan, Syria, and Lebanon, as well as other places in the Middle East. The Lebanese speciality shanklish (dry-cured balls of labneh) can be rolled in za’atar to form its outer coating.