Place the sesame seeds in a skillet and toast over medium heat, stirring often, until light golden and fragrant, a few minutes.

Add the dried oregano to the hot skillet.

Add the dried thyme.

Add the sumac and salt.

Remove from heat and mix everything together while still warm.

Transfer to a mortar and pestle and grind briefly to release the sesame oils and coat the herbs, leaving some texture. Store in a covered jar; keeps refrigerated for up to a year.