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Originally Posted by skizziks
Sumac (not the poison kind) in anything with chopped meat (hamburger, meatloaf, meatballs) makes everyone who eats the meal say "damn, that's awesome, what did you put in it?" You get it at mideastern markets.
Lately I've been adding Zathar to everything. scrambled eggs, roasted vegtables, sauteed shrimp. It works well with some things, others, not so much.
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Ooh, zaatar and sumac
. I use both, but most often zaatar. There's nothing better than zaatar mixed with oil, with some labne (strained yoghurt) on the side for breakfast.. My parents brought me a kilo of zaatar when they came in June.
I also eat zaatar on its own sometimes. It's also good on mjaddara (a lentil based dish I just made yesterday). I tried pan-frying chicken rubbed in zaatar too, that worked pretty well.
How did you become familiar with these ingredients skizziks?
Quote:
Originally Posted by Baraka_Guru
On most sandwiches, often in place of dipping sauces, and with cheese & crackers—I eat this straight out of the jar:
Turmeric: Powerful, healthful, and delicious; I try to sneak it in where I can:
This is popular:
Tahini (not my brand): It's not just for hummus, you know:
And, in place of most fats/oils:
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I use all of these except maybe turmeric. And yay for Beirut tahini paste, hometown pride!
