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Notsleepless, can you explain exactly what zatar is? I have been told it's oregano, you say it's thyme, but I also have heard it's used to describe a combination of several things.
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I just checked that myself and found differences too.
This Lebanese version tells you how to make it (Zatar) - with thyme (therefore it's not actually thyme). Then this Syrian version says Zatar is a Middle East blend of Oregano, Thyme and something called Pink Savoury. So I guess it's not actually a herb on its own, but a mix.
I know an Egyptian cooking website (just forgotten the name ), which I believe used to have the Arabic/English names for a long list of spices. I'll look for it and see if there is another name for these spices alone.
NotSleeplessInCairo Member # 8452
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Ok, I just checked the website and it lists thyme as Za'tar and Oregano as Oregano
I know there are more but could only think of these ones right now.
What did I forget?
This is probably the most valuable thread I've ever read.
With a name like Smuckers Member # 10289
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it's very helpful to me, whenever I need a spice my husband and I have to lug out the huge arabic/english dictionary....what a pain...I'm printing this out...thanks to all brains!
Penny Member # 1925
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Agree this is so useful. It is just so hard to describe a herb or spice.
Laura Member # 879
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Cinnamon being used in meat recipes took me awhile to get used to, but now I really love the flavor.
I always associated it with desserts and sweets.
With a name like Smuckers Member # 10289
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I agree Laura, I love to use cinnamon in meat recipes, it's really tasty....in Latin recipes they use cinnamon with a lot of desserts, mostly rices and bread puddings, etc., so the change to meat and entree-type recipes was nice. I think sometimes in the meat pies they have here in Egypt I can taste cinnamon, anyone have any experience with that?
Laura Member # 879
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Crushed coriander seeds made me think of this thread
Egmond Codfried Member # 15683
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quote:Originally posted by Laura: Cinnamon being used in meat recipes took me awhile to get used to, but now I really love the flavor.
I always associated it with desserts and sweets.
Find a Moroccan cookbook. They have this pie called Pastilla, with pigeon or chicken wrapped in pastry. And then sprinkled with cinnamon and powdered sugar. Its a fairytale dish.
The famous chinese five spices powder has cinnamon among its contents. So now I use cinnamon all the time, like when I roast chicken in a Jerk kind of way, or in chow mein or bami. I'm always looking for new taste sensations.
*Dalia* Member # 13012
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quote:Originally posted by Egmond Codfried: The famous chinese five spices powder has cinnamon among its contents.
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), which I believe used to have the Arabic/English names for a long list of spices. I'll look for it and see if there is another name for these spices alone.
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