Discussion in 'Food and nutrition' started by International R, Apr 20, 2004.

  1. Zahtar

    submitted by crmcbride from US

    50 g (2 oz) sesame seeds 25 g (1 oz) ground sumac 25 g (1
    oz) powdered dried thyme

    This is an aromatic mixture from North Africa which is also
    found in Turkey and Jordan. It is sprinkled on meatballs or
    vegetables, and used as a dip. It can be mixed to a paste
    with olive oil and spread on bread before baking. Dry roast
    the sesame seeds over a medium heat for a few minutes,
    stirring frequently. Allow to cool, then mix with the sumac
    and thyme. Stored in an airtight jar, the blend will keep
    for 3-4 months. Source: Jill Norman "The Complete Book of
    Spices" Viking Studio Books, ISBN 0-670-83437-8 The book is
    lavishly illustrated with full color photographs of the
    herbs a spices- whole, mixed, ground. International Recipes
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