| 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" <MSpork@msn.com> on Jun 2, 97
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”