HERB - Herb-sic
Roberta R Comstock
froggestow at juno.com
Fri Aug 13 09:16:07 PDT 1999
On Thu, 12 Aug 1999 23:39:27 EDT Bjmikita at aol.com writes:
>Actually the way I like lamb is done the way the Turks do it. Make a
>marinade of oregano, garlic and onion powder, Jordanian sumac, black
>pepper, salt, olive oil, and lemon juice. Let the lamb ( I usually make
shish
>kabs) marinade for a couple of hours to overnight in the refrigerator.
>Cumin!! I knew I was forgetting something. Just a little cumin, if you
are
>doing chicken, I add more cumin.
>Jeanne de La Mer
Jeanne,
This sounds delicious! Where do you get Jordanian sumac? What part is
used? What does it taste like? What is an acceptable substitute?
Please.
Hertha
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