On Wed, 15 Oct 2014 18:19:39 +0000 (UTC), Oregonian Haruspex
> wrote:

> sf > wrote:
> > On Wed, 15 Oct 2014 07:15:04 +0000 (UTC), Oregonian Haruspex
> > > wrote:
> >
> >> sf > wrote:
> >>
> >>> I do that for my kids too. My son in law *loved* the Cajun spice mix
> >>> I made. One fantastic seasoning that's just a matter of buying a
> >>> package and doling it out is za'atar. OMG! That stuff is like crack.
> >>> You can use it for so many things - from adding it to olive oil for
> >>> dipping, to using as a seasoning for vegetables and meat (lamb chops
> >>> love za'atar).
> >>
> >> Yeah zaatar is excellent and goes with practically anything. But one
> >> should always mention ground sumac in the same breath, as it is equally
> >> versatile but entirely different. A hummus plate without either is just
> >> bland amateurism.
> >
> > Isn't sumac part of the za'atar blend? I thought it was.
> >
>
> Thyme is the base as far as I always knew, and it almost always has sesame
> seeds and salt as well. From that base I think there are about a million
> regional variations of it. The middle eastern store I shop at has about a
> half dozen kinds, but for reasons of taste and economy we settled on the
> Sadaf brand.

Look at these recipes
http://mideastfood.about.com/od/midd...s/r/zaatar.htm
http://www.freshbitesdaily.com/homemade-zaatar/



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-10-15 19:07:56 +0000, sf said:

> On Wed, 15 Oct 2014 18:19:39 +0000 (UTC), Oregonian Haruspex
> > wrote:
>
>> sf > wrote:
>>> On Wed, 15 Oct 2014 07:15:04 +0000 (UTC), Oregonian Haruspex
>>> > wrote:
>>>
>>>> sf > wrote:
>>>>
>>>>> I do that for my kids too. My son in law *loved* the Cajun spice mix
>>>>> I made. One fantastic seasoning that's just a matter of buying a
>>>>> package and doling it out is za'atar. OMG! That stuff is like crack.
>>>>> You can use it for so many things - from adding it to olive oil for
>>>>> dipping, to using as a seasoning for vegetables and meat (lamb chops
>>>>> love za'atar).
>>>>
>>>> Yeah zaatar is excellent and goes with practically anything. But one
>>>> should always mention ground sumac in the same breath, as it is equally
>>>> versatile but entirely different. A hummus plate without either is just
>>>> bland amateurism.
>>>
>>> Isn't sumac part of the za'atar blend? I thought it was.
>>>
>>
>> Thyme is the base as far as I always knew, and it almost always has sesame
>> seeds and salt as well. From that base I think there are about a million
>> regional variations of it. The middle eastern store I shop at has about a
>> half dozen kinds, but for reasons of taste and economy we settled on the
>> Sadaf brand.
>
> 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.

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.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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.

On 10/15/2014 3:47 PM, Oregonian Haruspex wrote:
> On 2014-10-15 20:32:27 +0000, sf said:
>
>> 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.

This is one of my favorite spice mixes. I sprinkle this on chicken,
pork, beef, fish. When I make tacos, I add 1 teaspoon Soul Seasoning,
some chile powder and cumin.

Soul Seasoning

2 tablespoons salt
2 tablespoons black pepper, ground
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder

Blend spices together. Store in spice jar or air tight container.

Becca

On 10/16/2014 4:02 PM, Becca EmaNymton wrote:
>
> This is one of my favorite spice mixes. I sprinkle this on chicken,
> pork, beef, fish. When I make tacos, I add 1 teaspoon Soul Seasoning,
> some chile powder and cumin.
>
> Soul Seasoning
>
> 2 tablespoons salt
> 2 tablespoons black pepper, ground
> 1 tablespoon cayenne pepper
> 1 tablespoon paprika
> 1 tablespoon onion powder
> 1 teaspoon garlic powder
>
> Blend spices together. Store in spice jar or air tight container.

Thanks Becca! That looks like a winner to me.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2014-10-16 20:02:25 +0000, Becca EmaNymton said:

> On 10/15/2014 3:47 PM, Oregonian Haruspex wrote:
>> On 2014-10-15 20:32:27 +0000, sf said:
>>
>>> 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.
>
> This is one of my favorite spice mixes. I sprinkle this on chicken,
> pork, beef, fish. When I make tacos, I add 1 teaspoon Soul Seasoning,
> some chile powder and cumin.
>
> Soul Seasoning
>
> 2 tablespoons salt
> 2 tablespoons black pepper, ground
> 1 tablespoon cayenne pepper
> 1 tablespoon paprika
> 1 tablespoon onion powder
> 1 teaspoon garlic powder
>
> Blend spices together. Store in spice jar or air tight container.
>
> Becca

This is almost exactly the rub that I put on chickens for the BBQ!