Method
Dry roast the sesame seeds and lemon zest in a heavy based pan over a low heat for about 6 minutes or until the seeds darken and become fragrant and the zest dries out.
Grind the thyme and marjoram to a powder using a mortar and pestle or spice grinder.
Mix the powder through the sesame seed and lemon zest mixture along with the sumac or sea salt.
You can make large batches of this mix and store in an airtight container.
Use sprinkled on flat bread with dips, or alongside recipes, listed below.
Makes 24 servings (serve = 1 teaspoon)