Middle Eastern and North African ingredients

[Carolyn Tillie]

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Now I just have to find more recipes to use them.

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Although when I moved to NoCal and couldn't find these stores, I had a friend who lives near those Artesia stores I mentioned ship me a bag of Z'atar!

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Can you point me to some recipes using zatar? I will have a student from Turkey, and perhaps one from Saudi again this term. I received a generous bag of sumac from behemoth early in the year.I was glad to be able to replenish my supply.

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I've gotten into the habit of mixing a generous tablespoon or so of sumac into my hamburger meat. It adds this amazing depth of flavor, although almost undiscernable exactly WHAT the flavor is.

For Z'atar - similar to what Chef Zadi posted, I use it when I am roasting meat as well as sprinkling it on plates of labne and drizzing with olive oil to be scooped up with pita bread.

[Dejah]

Thanks for the recipe and suggestions, chefzadi and Carolyn. I have added the info onto my book.

[Behemoth]

You can dip toasted sesame bagels into it, which approximates my favorite lebanese street food. I also use it in a lemon/olive oil salad dressing now and then. That was a pretty big bag