Adapted from *Parsley* (Food.com)
This week’s challenge started when Jan and I were watching “Diners, Drive Ins and Dives.” One of the featured dishes was Lebanese Za’atar Pizza. I made this for dinner the next night and it was such a hit that Jan wanted a Lebanese meal built around it for Sunday.
Lebanese Chicken and Potatoes
Filed under Main Dishes, Poultry
Adapted from orayeena “The secret for good eastern food. Actually it’s a mix of 8 spices.”
On the Internet many non-Middle Easterners complain about how they can’t get Lebanese 7 spices right. Orayeena let slip why this is so, because there are actually 8 spices in the mix. (Of course there is pepper in it! Why would anyone count the pepper as a spice?).
Karl’s Lebanese Seven Spices
Filed under Sauces and Spices
Jan and I were watching “Diners, Drive Ins and Dives” one night. One of the featured dishes was Lebanese Za’atar Pizza. Za’atar is a ubiquitous Middle Eastern spice blend with no clear set of ingredients. The word usually translated as “thyme” on the packages can be from a wide variety of related herbs depending on the locality. The Za’atar blend usually has “thyme,” sesame seeds, salt, and “other spices.” Sumac is a common addition, but any other additions and amounts are the closely held secrets of the blenders. This is not a blend that you are going to mix yourself and come anywhere even close to the commercial blends, so find a blend that you like by trying different producers.
Lebanese Za’atar Pizza
Filed under Breakfast, Main Dishes, Vegetarian MD
karllueck
Miriam
Jabberwocky Stew 