Text 40295, 93 rader
Skriven 2010-07-24 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Zaatar
==============
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> I was thinking to add Zaatars seasoning.

 RH> Zaatars seasoning is more of a Creole/Cajun seasoning if I
 RH> remember

 CS> Zataars is more Med type cookery.
 CS> Tends to Arabic lands. It's just a blend.

Zatarain's is a New Orleans based company that makes the famous
Creole seasoning and a bunch of other stuff. The founder, Emile
Zatarain, was a Spanish Louisianian.

Za'atar or zaatar, za'tar, zatar is a generic name for a sub-family
of related Middle Eastern herbs in the mint family, from the genera
Origanum (Oregano), Calamintha (Basil thyme), Thymus (Thyme) and
Satureja (Savory).

It is also the name for a condiment made from these dried herbs,
mixed with sesame seeds, salt and sumac berries or lemon zest.

The similarity in the names is coincidental.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zatore
 Categories: Middle east, Spice, Mix
      Yield: 1 Servings
 
      1    Info file
 
  A mixture of many herbs, used in herb bread and cheese blends
  (contains sumac, thyme, savory, sesame Seed, and others. Purchased
  ready-mixed for use).
  
  It is often used with additional sumac, the ground tart berry of Rhus
  shrubs --a genus which contains many shrubs called sumac (our western
  lemonade berry is Rhus integrifolia), many of which have tart
  berries. But beware! Rhus also includes Poison Ivy, Poison Oak, and
  Poison Sumac--so be certain you can tell Poison Sumac from any other
  if you go a berrying!
  
  KHOOBZ FE ZATORE is bread dough rolled to 1/4" thick, punched with
  fingers, spread with olive oil, and sprinkled generously with zatore.
  She recommends baking 10 min at 450 deg.
  
  Her Syrian omelet is made with 2 sprigs mint OR ZATORE, 2 sprigs
  parsley, 1 medium onion all finely minced, salt, pepper, 1/4 tsp
  cloves, 1/2 cup milk and 4 eggs.
  
  In Mrs. Betar's book Shonkleesh is --by definition-- rolled in melted
  butter and heavily coated with Zatore.  Shonkleesh is dry cottage
  cheese (curds) kneaded with salt, shaped into balls, slightly dried,
  and allowed to form surface mold. The mold is scraped and cut off and
  the cheese kept in oil thereafter. My recipe did not include zatore,
  nor does the shonkleesh you can buy look like it has it added, so you
  can have your own house special Shonkleesh by adding the Zatore!
  
  JEDGE - MIKLEE (Fried chicken with herbs) (delicious with or without
  Zatore!)  Fry 5 cloves garlic in 1/2 c olive oil, remove  garlic, use
  to fry: one 3-lb fryer, cut up, rolled in flour with salt and pepper
  (she says soak the chicken in salt water 15 min but I'm not that
  organised). Fry it rather slowly until brown, add 1/2 cup fresh mint
  and cover for about 5 minutes, remove from pan to serve. OR (and/or?)
  sprinkle with 1 tbs ZATORE. (I only just found Zatore here so always
  made it without. Mrs Betar says also: "Thyme, sumac, and zatore are
  used quite frequently with oil frying."
  
  Her RABBIT is fried like this, then sprinkled with 1/4c hot water and
  steamed 45 min covered, sprinkled with mint or zatore and "steeped" as
  above.
  
  SQUAB (ha! Game hen?) is rolled in oil and mixture of zatore or thyme,
  parsley, and mashed garlic.
  
  Recipes By: Mrs. Betar

  From: Dianne Weinsaft
 
MMMMM


Cheers

YK Jim


... Adventure is just bad planning.

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