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Directions (dough):

1. Dissolve yeast in lukewarm water and set aside for about 5 minutes..
2. Add the flour to a mixing bowl. Add the salt and mix well with your hands or a spoon. Add the sugar and mix well.
3. Add the olive oil and start kneading with your hands. Slowly add the yeast water while you continue kneading. Place the dough on a lightly floured surface and knead for 10 minutes, or until you get an elastic soft dough.
4. Grease a large bowl with some olive oil and put the dough in it. Cover and let it rise in a warm place with no air drafts for one and a half to two hours, or until it doubles its volume.
5. Punch down the dough and divide it into 4 balls. Allow them to rise 30 more minutes.
6. Use your palms to flatten the balls. Roll out to about a circle of ten inch (25 cm) in diameter.

Directions (toppings):

1. Add the zaatar ingredients to a mortar and pound and mix them well.
2. Blend the thyme mixture with the 1/2 cup olive oil until you get a creamy consistency
3. Put the dough circles on a baking sheet. Spread the mixture on the dough.
4. Preheat the oven to 400 ºF (200 ºC). Bake the breakfast pizza for 7 to 10 minutes.

Ingredients (dough):

• 2 1/4 cups (500 g) flour
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon active dried yeast
• 1 1/4 cup (30 cl) lukewarm water
• 1 tablespoon of Thyme of Essence Olive Oil
• Thyme of Essence Zaatar

Directions:

1. Mix all ingredients well and top on any type of salad or steamed vegetables.

Ingredients:

• 1/3 cup Thyme of Essence olive oil
• 1/2 tsp sea salt
• 2 teaspoons Thyme of Essence Zaatar

Directions:

1. Chop the tomatoes about 30 minutes before cooking the fish. Peel and chop the onion. Mix the tomato and onion with olive oil, zaatar, and add pepper to taste.
2. Rub zaatar evenly on both sides of fish.
   Cover and refrigerate up to 2 hours.
3. Heat 2 teaspoons olive oil in a skillet over medium heat. When the oil is hot, add fish. Sauté for a few minutes, then gently flip and sauté until fish is thoroughly cooked.
4. Place the fillets on a serving plate and pour the tomato sauce on top.

Ingredients:

• 4 Medium white fish fillets
• 2 teaspoons of Thyme of Essence olive oil
• 1 medium-size ripe tomato
• 1 small onion
• Fresh coarsely ground pepper to taste

Directions:

1. Place the yoghurt (labne) in a deep dish. Using the back of a spoon, create a shallow 'moat' in the yoghurt.
2. Gently pour the olive oil into the 'moat'.
3. Sprinkle Zaatar to taste.

Ingredients:

• Yoghurt (Labne)
• Zaatar
• Thyme of Essence Olive oil

Directions:

1. Mix all the ingredients together and coat the chicken breasts with it.
2. Place the chicken in a dish, cover and refridgerate for 4 - 6 hours.
3. Preheat the oven to 220° (gas mark 8).
4. Cook for approximately 30 mins.

Ingredients:

• 4 Chicken Breasts
• Chopped onion
• Thyme of Essence Zaatar
• Thyme of Essence olive oil
• Lemon juice (to taste)

Directions:

1. Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour, and roll out into a rectangle about 8 in. by 12 in. and 1/8 in. thick. Arrange pastry so that it's horizontal and trim edges even.
2. Brush pastry all over with olive oil. Sprinkle left half of pastry liberally with half of the zaatar and fold right (unsprinkled) pastry half over zaatar, like closing a book. Lightly sprinkle top of pastry with flour and roll back out into a rectangle almost as large as the one you began with. As before, brush pastry with olive oil, sprinkle half with remaining zaatar, and fold unsprinkled half over zaatar. Roll with the pin a few times to seal.
3. With a sharp knife, cut pastry lengthwise into 1/3-in.-wide strips. Twist each strip loosely a couple of times and put on an ungreased baking sheet (push ends onto sheet to keep straw from untwisting; you may need 2 sheets). Dab tops of strips lightly with egg wash.
4. Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
5. Bake straws until medium golden brown, 12 to 15 minutes. Let cool 1 minute, then loosen gently from sheet with spatula. Serve warm or cool, with Garlicky Yogurt Dip.

Ingredients:

• About 1/2 cup flour for rolling pastry
• 1/2 pound chilled puff pastry
• About 2 tbsp. Thyme of Essence olive oil
• 3 to 4 tbsp. Thyme of Essence Zaatar
• Egg wash (1 egg whisked with 2 tbsp. water)