Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita, which is dipped in olive oil and then za'atar. When the dried herb is moistened with olive oil, the spread is known as "za'atar-wu-zayt" or "zeit ou za'atar" ("zeit" or "zayt", meaning "oil" in Arabic and "olive" in Hebrew). This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar. In the Mediterranean region of Middle East, ka'ak (a soft sesame seed bread), is sold in bakeries and by street vendors with za'atar to dip into or with a za'atar filling.