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