Yogurt Dip with Olive Oil and Zatar Spice Mix

A mixture with such a mysterious name - aka zatar, zatr and zaatar - was invented in Arab countries. This word (in place of the apostrophe it must be aspirated) comes from the ancient name of the main component - herb, which is now defined as hyssop, then as marjoram, then as thyme, then as oregano ... and is prepared in different Middle Eastern and African countries from one from these herbs or from all together. We tried za'atar in Syria, Israel and Jordan. The first one (based on thyme with the addition of sumach) was our favorite.

Ingredients

• 2 pits or 1 thick pita bread
• 300 g natural yoghurt
• pinch of paprika
• a pinch of salt
• very good extra virgin olive oil
• For the za'atar mixture: 2 tsp. dried thyme
• 1/4 cup ground sumac
• 1 tsp cumin seeds
• 1 tsp ground paprika
• a pinch of coarse sea salt

Directions

1. For a mixture of za'atar, place the seeds of cumin in a preheated dry frying pan and fry, shaking, for 2 minutes. Then pour into a mortar and crush. Add all the ingredients to the mortar, grind and transfer to small bowls.
2. Whisk the yogurt lightly with salt and butter to taste, arrange in individual bowls. Sprinkle with za'atar and do not stir.
3. Sprinkle pita or pita bread on both sides, cut into small thin triangles, and place on a baking sheet or wire rack. Season the bread with paprika and place in an oven preheated to 220 ° C until browning, for 3-5 minutes.
4. Serve hot triangles of bread with bowls of yogurt, serve za'atar separately. Bread should be dipped in yogurt, adding more spices if desired.