On 6/16/2015 12:37 PM, sf wrote:
> On Tue, 16 Jun 2015 09:59:43 -0600, La Mirada > wrote:
>
>> On 6/16/2015 4:06 AM, sf wrote:
>>> On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:
>>>
>>>> Do you use sumac on rice?
>>>
>>> For some reason. although I have many of them including sumac, I don't
>>> use individual or even mixed spices that one would call
>>> Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
>>> but don't even use much of that. Oddly enough, as much as I like
>>> lemon and lime - I discovered that the za'atar I prefer is the one
>>> that doesn't use sumac.
>>
>> Interesting.
>>
>> We're addicted to it's lemony tartness and bright sparkle on rice.
>>
>> But looking at Za'atar, why not get some of that too! Thanks for the
>> heads up, it's one I've not tried before.
>>
>> http://www.thespicehouse.com/spices/zaatar
>
> <cough!> If you decide you like za'atar, find yourself an Arabic or
> International market. You can buy a whole pound of it for $5 and have
> your choice of blends too.
>>
>> I can see this being a very tasty bread condiment with olive oil.
>>
>> I think Baharat is what I get on lamb skewers at a place we often eat.
>>
>> Berbere however is also new to me - again thanks!
>>
>> As usual you're a font of culinary learning.
>>
>>
> YW. The Berbere and Baharat are worth keeping on hand, just so you
> can use it to break the monotony of the same ole, same ole seasoning
> and you'll probably take to them with more enthusiasm because you do
> more outdoor grilling and barbecuing than I do.
>
I can certainly make some of my own up, but a trip to Penzey's may do
the trick as well.
This Za'atar recipe has me quite intrigued:
http://www.thekitchn.com/flatbread-r...-kitchn-178416
Likely will whip that up this weekend.