Comments on: Cooking With Middle Eastern Spices

By: Nevine

Nevine — Thu, 17 Sep 2009 13:44:47 +0000

I love zaatar. I like to eat it just like you had it in Israel. That’s the traditional way all over the Middle East, pretty much. As for a favorite spice, I would have to say mine is cardamom. I love the slightly minty, slightly eucalyptusy, medicinal fragrance. It goes great in rice, soups (very good at taking the ‘gamey’ flavor out of some meats, and especially poultry), tea, and also in desserts, such as ice cream. An all time favorite drink is Arabic coffee with freshly ground mastic, nutmeg, dried rose petals, and of course cardamom. Mmmmmmm… out of this world!

By: Sandra

Sandra — Wed, 16 Sep 2009 15:04:12 +0000

Could you make some sort of pita or naan or other flatbread in a griddle/cast iron frying pan on the stovetop, since you don’t have an oven? Spread the first side with oil and za’atar (after flipping to cook the second side), finish cooking, and enjoy!

By: Heather L.

Heather L. — Wed, 16 Sep 2009 14:16:41 +0000

You’ll never guess — my oven is out! UGH! And just when I’m in the middle of a big cooking project too. :( I hope it can be fixed soon.

how wonderful to be given all those spices!!! How to name a favorite? hmmmm….very hard. However, ginger is being used a lot around here — both fresh and dried.

By: Hawley

Hawley — Wed, 16 Sep 2009 12:59:35 +0000

Thanks for sharing, Amanda! Though I want a copy of your recipe for tofu/vegetable curry, if you used one. Sounds delish. I haven’t cooked with tofu in a while… We’re only just now shifting from our annual summer salad phase, and I need to start going to the local farmers markets! We got all excited to get some special ingredients from Whole Foods, but once we arrived where we thought it was, we discovered that it’s a new space and isn’t finished yet. What a debby downer!! Anyways, love this recipe sharing and I’m so excited to use the spices. I need to get on that!! :) Been working too much to do any quality cooking.

Miss you ladies! Hugs and thanks again for your tips.

By: Jaime

Jaime — Wed, 16 Sep 2009 11:06:33 +0000

Yummy! Hibiscus iced tea is a summer staple – sometimes I just use the dried hibiscus leaves (just a pinch of sugar to counter the tartness) but I’ve also experimented with mixing it with black tea and a citron green tea with delightful results.

Zatar is really great (and easy!) to add to roasted red potatoes. And cardamon can run the gamut from spicing up savory Indian rices to dark chocolate souffles.

But if I had to chose a favorite – I think it would be cumin. From a simple Moroccan salad of cucumbers and tomatoes to lentil soups to scrambled eggs to all foods Mexican – it’s just so versatile. I have a “salt/pepper” spice holder for the table that I picked up from Morocco but instead of pepper they substitute cumin and I try to do the same in many dishes. Come to think of it, maybe I could have used 1.1 lbs of it after all!

By: Tom

Tom — Wed, 16 Sep 2009 08:53:58 +0000

I started using zatar about a year ago, and now I make my own. I use it “everywhere”; in green and bean salads, on garlic bread, on grilled vegetables, in soup and on grilled meat. Mix zatar and garlic with ground lamb and make meatballs, serve these with tsziki and “Greek salad”…sprinkled with zatar.

By: Lydia M. Fanfan

Lydia M. Fanfan — Wed, 16 Sep 2009 03:19:16 +0000

Zatar is great on all kinds of meats. Mash several cloves of garlic with a pestle in a mortar, put in some salt, fresh crushed black pepper, and a good among of zatar, and add some olive oil. Mix and spread generously over steaks, chicken, a standing rib roast, kebabs, or a leg of lamb. All of them will taste delicious.