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A question about a recipe: Spice Merchant Cauliflower Couscous

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I have a question about the recipe "Spice Merchant Cauliflower Couscous" from QueenSashy. Can you recommend a good blend for do-it-yourself za'atar? I need to make up a new batch for this, so I'm wondering what spices/herbs/seeds you all typically use, in what ratio. Thanks so much, everyone. ;o)

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asked over 5 years ago

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8 answers 1584 views
sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

The recipe I have uses equal amounts of everything, 1 tbs each of dried marjoram, thyme, toasted sesame seeds and sumac, I like to use a tsp of course sea salt some may use more. I have only made it once and it was good but I am sure that others more adept at spicing would have a better recipe.

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AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 5 years ago

Sounds perfect, sdb! Thanks so much. ;o)

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sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

I like to go heavier on the sumac, because I love it!

healthierkitchen
added over 5 years ago

there's one embedded in this recipe - same ingredients but slightly different proportion. I cut the salt, too. http://food52.com/recipes...

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healthierkitchen
added over 5 years ago

there's one embedded in this recipe - same ingredients but slightly different proportion. I cut the salt, too. http://food52.com/recipes...

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threefresheggs
added over 5 years ago

Heidi Swanson had a nice post about this recently. She favors thyme heavily. I like to up the sumac myself. http://www.101cookbooks...

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QueenSashy
QueenSashy

QueenSashy is a trusted home cook.

added over 5 years ago

btw, the za'atar I used in this dish is Israeli blend from kalustyans. The label says: thyme, toasted sesame seeds, anise, coriander, curcuma, chickpeas, sumac, salt, fenugreek, frike', citric acid.

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creamtea
creamtea

Lisanne is a trusted home cook.

added over 5 years ago

Gil Marks lists sesame seeds, toasted, Syrian oregano or a blend of thyme and marjoram, sumac and salt. He mentions that originally wild hyssop (eizav) lent its name to the blend, but it is now protected. My daughter will be bringing me some za'atar blend from the spice stall at the Jerusalem souk next week...!

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