Eat Your Spice Rack


 
Here is a list of what we have used so far. If you see a spice you want to do over, let me know.

BASIL
CELERY SEED
CLOVE
CUMIN
CORIANDER
CURRY
GINGER
MARJORAM
NUTMEG
TURMERIC
PEPPER/SZECHUAN
ZA'ATAR
 
Not yet, but getting close :giggle:

Maybe someone would like to tell me WHY!!!!! no one will pick a spice to use?
 
Joan said:
ME!!!!!

I don't know if there is any left, but here is what I made some years ago and posted on my cooking game. I made it to use the Sumac we had.

ZA'ATAR
1/4 cup sumac
2 TB. Thyme
1 TB roasted sesame seeds
2 TB. marjoram
2 TB. oregano
1 tsp. coarse salt

Combine a few TB. of the Za'atar with lemon zest, lemon juice and olive oil and use it to marinate chicken, shrimp, fish or meats and grill. We serve it with a simple salad and some couscous on the side. It is one of our favorite quick and simple meals.
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Well, DH found a little bit of this in a jar dated 10-10-22 that we made. It still smells and taste good. Have to think about this for awhile. Must be some use for it :confused:
 
Joan said:
Must be some use for it :confused:
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K Kruger

Thread 'Hummus and Za'atar'

Years ago I used to soak dry beans first. Not anymore. Though I still do that for most things I don't for hummus, much preferring to used canned beans, usually organic, because I use some of the liquid from the can in the recipe. I use less garlic than many (though I love garlic I do not want any prominence here); I also use a bit less tahini.

Using a blender makes this very creamy and light.

Hummus


1 (15-oz) can garbanzo beans (chickpeas), drained, saving the canning liquid

1 1/2 tablespoons tahini

1 very small clove garlic or 1/3 medium clove

About 2 tablespoons fresh lemon...
 
timothy said:
K Kruger

Thread 'Hummus and Za'atar'

Years ago I used to soak dry beans first. Not anymore. Though I still do that for most things I don't for hummus, much preferring to used canned beans, usually organic, because I use some of the liquid from the can in the recipe. I use less garlic than many (though I love garlic I do not want any prominence here); I also use a bit less tahini.

Using a blender makes this very creamy and light.

Hummus


1 (15-oz) can garbanzo beans (chickpeas), drained, saving the canning liquid

1 1/2 tablespoons tahini

1 very small clove garlic or 1/3 medium clove

About 2 tablespoons fresh lemon...
Click to expand...
Where is the Za'atar?
 
I have one for you. Dill.

German sour cucumber salad.
1/2 cup white vinegar
2 large cucumbers (around 3 cups), thinly sliced
1/2 medium white onion, diced
2 tablespoons white sugar
1 teaspoon table salt
1 teaspoon DILL

Put the cucumber and onion in a bowl. Mix the rest of the ingredients together thoroughly. Pour the mixture over the cucumbers and onion. Refrigerate it for about 2 hours and serve cold.

We picked this dish up in Germany where it's an appetizer. Popular additions/ tweaks include a dash of black pepper or a splash of lemon juice. It works very well as side dish for summer cookouts, the acids counter the rich smokey meats.
 
Oh Bill, that is soo sweet of you, but.......I'm not a big fan of dill, would you recommend something else?
 
Joan said:
Oh Bill, that is soo sweet of you, but.......I'm not a big fan of dill, would you recommend something else?
Click to expand...
How about lemon zest? I don't have a recipe off hand, except for adding a teaspoon to the rice cooker for Mediterranean dishes, but it's a fun one to use.
 
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