Kandla Nijhowne
Every cuisine possesses its unique blend of condiments that lend flavour and depth to their dishes. Just as we have our favourite garam masala, the Middle-Eastern province has its magical za’atar. This aromatic blend can make anything taste better.
Earthy and savoury, it’s a quick add-on to chicken, fish, flat breads and veggies. Make a jarful and play around with it. Your tastebuds will be mesmerized.
Za’atar spice mix
Ingredients
- 1 tbsp dried thyme
- 1 tbsp sumac
- 1½ tbsp sesame seeds (white)
- 1 tbsp cumin seeds (jeera)
- 2 tsp dried marjoram
- 1¼ tsp pepper ( freshly ground is best)
- 1-1¼ tsp salt (kosher or coarse)
Method
- Heat up a small, deep pan and toss the sesame seeds in it.
- Dry roast them while you move them around constantly to prevent burning.
- Remove on a plate and allow to cool.
- Use a deep, dry bowl and tip in all the ingredients.
- Stir to combine, then transfer to a clean jar.
- Use generously as required.
Note: Use za’atar in soups, salads, dips, veggies, popcorn and on breads. If sumac isn’t easily available, add lemon zest along with a dash of lemon juice, tamarind pulp or vinegar. This addition is to be made into the cooking, not into the spice mix.
(Nijhowne is a Chandigarh-based culinary expert)
from The Tribune http://bit.ly/2VsfEJt
via Today’s News Headlines
No comments: