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Za'atar spice blendThyme, sumac and sesame blend

In Palestinian homes za'atar is both a herb and the blend made from it, kept in a jar beside a bowl of olive oil so torn bread can be dipped in one and then the other at breakfast; children grow up on it, and it goes to school in sandwiches. The blend is mostly dried wild za'atar (or thyme and oregano), tangy with sumac, nutty with toasted sesame and seasoned with salt. Common mistake: grinding it to dust; it should be coarse and slightly flaky. Chef's tip: rub the dried leaves with a few drops of olive oil before mixing; it wakes their aroma and helps the sumac cling.

15 min

Palestinian Basics

by KrazyBadal 0 views

XawaashSomali spice blend

Xawaash (pronounced 'ha-wash') is the spice mix every Somali kitchen keeps in a jar, used in rice, soups, stews, sambuusa fillings and even tea. Families toast and grind their own, often in quantity before Ramadan, and the balance of warm cumin, earthy coriander and sweet cardamom and cinnamon varies from house to house. It is different from Yemeni hawaij and Ethiopian berbere: there is no chilli in it. Chef's tip: toast each spice only until it darkens a shade and smells warm; burnt cumin turns the whole jar bitter.

11 min

Somali Basics

by KrazyBadal 0 views