Breadsticks with za'atar

Ingredients:

Za'atar sticks

• Flour, for working with dough
• 1 package (500 g) of puff pastry, defrosted in the refrigerator
• 1/4 cup olive oil
• 1 egg white

Za'atar spice mix

• 1.5 cups dried thyme
• 3/4 cup sesame seeds
• 1/4 cup oregano
• 1/4 cup coarse salt
• 1/4 cup dried sumac

Preparation:

1. On a floured work surface, using a floured rolling pin, roll out a sheet of puff pastry into a 40cm square. Brush with a little olive oil and sprinkle the dough with about 1 cup of za'atar until almost completely coated, brushing off any excess seasoning and leaving a 1cm border of clean dough around the top and bottom edges.
2. Fold the dough in half toward you, pinching the open edges to seal. Lightly roll the dough with a rolling pin to help it stick together. Repeat with the remaining sheet of dough.
3. Line 2 baking sheets with parchment paper and preheat oven to 200°C.
4. Whisk the egg white with 1 tablespoon of water. Spread a small amount over the surface of the dough and sprinkle each portion with another 1/3 cup of za'atar. Using a sharp knife, cut each piece of dough crosswise into 12 strips.
5. Carefully twist each strip into a rope and place it on the prepared baking sheet, spacing it at least 5 cm apart. Refrigerate for at least 15 minutes. Set aside any remaining za'atar for another recipe.
6. Bake the cooled sticks, rotating the baking sheets and turning them over, until golden brown, 10–15 minutes. Serve immediately or let cool to room temperature.
   
   Spice mix:
   Replace sumac with fresh lemon zest. Mix the zest with coarse salt and let it dry in a single layer overnight. Then mix with the remaining spices.