Zaatar: Traditional Arabic/Middle Eastern Dry Spices 💁🏻‍♀️

Name: Zaatar: Traditional Arabic/Middle Eastern Dry Spices 💁🏻♀️
Total time: 1800 s
Yield: 6-8 people (portions)
Cuisine: Indian
Ingredients: 1/2 tbsp Dried Thyme; 1/2 tbsp Dried Oregano; 1 tbsp Dry Roasted Cumin Powder; 1 tbsp Dry Roasted Coriander Seeds; 1 tbsp Sumac Powder; 1 tbsp Dry Roasted /Toasted White Sesame Seeds; 1/4-1/2 tsp Turmeric Powder: Optional; 1/2-1 tsp Sea Salt; 1/2 tsp Red Chilli Flakes

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

This is typically & traditionally known as the Arabic Masala- Kind of all in one ☝️ that they usually do like to infuse it in their dishes & recipes as one of the taste enhancers…having quite a few
Fragrant & Aromatic Herbs in it…🌿

For eg., As we Bengalis use the PanchPhoron (that’s the Bong 5 spices) wherein, in the rest of other parts it’s known as the Achari or Achar ka Masala-
And, also these individual spices are used too, separately and prevalently in many dishes too.
The same is done with this particular Arabic Dry Masala too in accordance with its single-use as in all in one & also, use them individually & respectively as & when any of their special dishes calls for it 👍🏻

#cppassport
#cppUAE
#cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#cppassport
#cppUAE
#cooksnapchallenge

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Ingredients

NIL. Prep Time: 30 mins.

6-8 people (portions)

1/2 tbspDried Thyme
1/2 tbspDried Oregano
1 tbspDry Roasted Cumin Powder
1 tbspDry Roasted Coriander Seeds
1 tbspSumac Powder
1 tbspDry Roasted /Toasted White Sesame Seeds
1/4-1/2 tspTurmeric Powder: Optional
1/2-1 tspSea Salt
1/2 tspRed Chilli Flakes

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Steps

NIL. Prep Time: 30 mins.

1

First Up: Dry Roast all the spices, that are required to be-
It need be done with each one of them, individually and then put together in a separate bowl/plate for its later rough pounding or grinding in the mortar-pestle, that’s how it’s done & not in any mixer grinder- The spices mixture need be a bit coarse & not completely smooth.
While pounding them in the mortar-pestle, include everything in it except the toasted sesame seeds.
2

As aforesaid: Post their dry roasting, allow them to cool down substantially, and then grind or pound them while still a bit warm though not much for ease in pounding it manually…
Once done ✅ transfer it to a separate bowl and then, mix the toasted sesame seeds at the end-
Give it all a really good mix & store it in an airtight container, which lasts up to several months time, depending on your usages 💁🏻‍♀️
3

👇🏻 That’s how it looks, post its final mixing & as its very outcome.

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on September 23, 2021 08:03

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻