My family is from the Mediterranean, so I'm familiar with Mediterranean sumac. Just as the article said, we mostly use this herb/spice in salads. In my home, it's a must have along side with slivered raw onion that is served along meat, fish and appetizers. ...
particularly popular in the Midlands (especially during the second world war). Afaggotis normally a mixture of pork offal, generally comprised of bacon, belly, heart, liver, minced up with herbs and seasoning. I’ve
Monday, poor Lucy had all her wisdom teeth removed. Even more excitingly, the appointment turned out to be 45 minutes earlier than I thought it was. Lucy is pretty unflappable, but I amexceedinglyflappable. I’m basically an entire aviary’s worth of flappability. BUT we got there before...
There’s this other vegetarian breakfast option called theFul Medames. The origin of this dish lies in Egyptian cuisine but it’s fairly common in Jordanian cuisine too. Well cooked fava means, mashed up with seasoning and topped with olive oil, sumac, tahini (sesame seed paste) and some f...
Baharat is a very common spice blend in Middle Eastern cooking. The word baharat actually means "spices" in Arabic, and although the mixture can vary from region to region, it generally includes some of the same ingredients. Baharat is a popular seasoning for lamb, chicken, beef, and fish...
Za’atar is a savory Middle Eastern spice blend made with dried oregano, thyme, sumac and toasted sesame seeds. Traditionally, za’atar is made with its namesake herb, also known as hyssop, which grows plentifully across the Levant. Sometimes, marjoram,