Add the sesame seeds and cumin seeds to a small frying pan over low heat. Stirring often, toast the seeds until the sesame seeds are golden brown. (Make sure to watch them carefully and don’t walk away from them, they can go from golden to black in seconds.)

Tip the sesame and cumin seeds out into a mortar and pestle (or use a rolling pin if you don’t have one) and roughly crush the seeds a little to release their flavour. Don’t make a powder or paste, just a very coarse crush.

In a 1-cup capacity jar with a lid, add the toasted and crushed sesame and cumin seeds, the dried thyme, sumac, dried marjoram and oregano, aleppo pepper flakes (if using) and sea salt. Put the lid on the jar and shake well to combine.

The za’atar spice blend is now ready to use however you’d like!

To bloom za’atar to use as a finishing oil, drizzle or to dip bread into, heat the oil in a small frying pan over medium-low heat. When the oil is just warm, add the za’atar and stir until you hear the first sizzle. Remove from the heat and empty the za’atar oil into a bowl to serve.