On 2014-10-15 20:32:27 +0000, sf said:

> On Wed, 15 Oct 2014 12:47:09 -0700, Oregonian Haruspex
> > wrote:
>
>>> Look at these recipes
>>> http://mideastfood.about.com/od/midd...s/r/zaatar.htm
>>> http://www.freshbitesdaily.com/homemade-zaatar/
>>
>> Looks like those people really like sumac in their zaatar. As I said
>> there are many regional variations. It is present in the Sadaf blend,
>> but as the last ingredient on the list.
>
> As with everything else, there are regional variations and they vary
> from town to town, family to family. I'm currently trying to figure
> out the components I want to use in the Harissa I plan to make for
> myself now that my stash of commercial is almost gone.

Any time I make something like this, I usually create several test
batches with varying components before I decide what to include in the
final blend. Even then I usually only make a small jar of any spice
blend, and reserve the rest of the spices unmixed. I have a lot of
Ball jars hanging around with spices in them but spices don't go bad as
long as they are stored in an airtight container and away from sunlight.