On Tue, 16 Jun 2015 13:14:04 -0600, La Mirada > wrote:

> 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.

It will be delicious!

--

sf