| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mixes and s, Mid-east | 1 | Servings | |
INGREDIENTS
| 50 | g | (2 oz) sesame seeds |
| 25 | g | (1 oz) ground sumac |
| 25 | g | (1 oz) powdered dried thyme |
INSTRUCTIONS
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" <[email protected]> on Jun 2, 97
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