Zaathar Lebanese

In Lebanon, breakfast usually consists of an oven-baked zaathar pancake. It's easy to use, and it can replace thyme in many dishes, giving it an extra 'twist, thanks to the acidity of sumac and the crunchiness of sesame. It has an important place in Lebanese gastronomy. It is excellent in marinade, especially for grilling (meat, fish, vegetables). It can be sprinkled in your yoghurt sauces and in your salads made with raw vegetables. It goes perfectly with fresh cheeses and can be eaten like dukkah: the bread is dipped in a little olive oil and then in the zaathar mixture. 100% natural: no additives, no coloring, no preservatives, no GMOs and no irradiation. Origin: made in our workshop in Normandy Allergens: Sesame. May contain traces of nuts, mustard and peanuts. Storage: store away from air, humidity, light and heat.