Zahtar (Mid Eastern Spice)
- 50 g (2 oz) sesame seeds
- 25 g (1 oz) ground sumac
- 25 g (1 oz) powdered dried thyme
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, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" on Jun 2, 97
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, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis"
