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.
Click to expand...
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:
Click to expand...
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?
 
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