On Jun 1, 12:16*pm, Boron Elgar > wrote:
> On Sun, 01 Jun 2008 08:56:40 -0700, wrote:
>
> >If you've had any experience with either of these spices I'd sure like
> >your expertise on what to use them for.
> >http://i30.tinypic.com/2s76qvk.jpg
>
> >The Karangsari is a frim paste shaped into a block. It contains
> >peanuts, palm sugar, chili, citrus, hysterix leaves, tamarind, garlic
> >and salt says it's an Instant peanut salad dressing. I'm assuming I'll
> >add some hot water to a chunk of it.
>
> I am not familiar with the paste, although it seems to be a popular
> one in Indonesian/Asian stores, as I have seen it there. The hystrix
> leaves are kefir lime. I'm betting.
>
> Do you have the hot (spicy) version?
>
> >The Zatar I've used before I really like it on chicken and seafood.
> >It's a powder containing thyme, sumac, citric acid sesame salt.
> >I haven't been creative with this and can't figure out what to do
> >other than season chicken and seafood.
>
> Za'atar is often used with pita. Heat the pita, split, brush with
> olive oil and sprinkle with the ground spices. It is also nice on
> yogurt. There are a lot of other uses, too, I think, but I am not as
> familiar with them personally.
>
> >Yes I know GIMF but you guys are so much better.
>
> Boron
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The guys at my local middle eastern restaurant Cafe Aladdin - Ahmed
Younis and Younis Younis (call him Younis two) serve really good
french fries sprinkled with zaatar. They also use it on salads with
oil and lemon. I don't think it has any salt in it. I should buy
some . . .
Lynn in Fargo
gotta cut the salt . . . sigh
Lynn in Fargo