Zaathar Lebanese

In Lebanon, breakfast usually consists of a zaathar pancake baked in the oven. It is easy to use and can replace thyme in many dishes by adding a little something extra, thanks to the acidity of sumac and the crunch of sesame. It has an important place in Lebanese gastronomy. It is excellent as a marinade, especially for grilled meats (meats, fish, vegetables). It can be sprinkled in your yogurt sauces and in your salads made with raw vegetables. It pairs perfectly with fresh cheeses and can be eaten like dukkah: dip the bread in a little olive oil and then in the zaathar mixture. No additives, no coloring, no preservatives, non-GMO and non-irradiated. Origin: made in our workshop in Normandy Allergens: SESAME. Possible traces of nuts, mustard, peanuts, celery, sulfites (naturally present in garlic, onion, shallot, etc.)).. Storage: Store away from air, humidity, light and heat.