HERB - Herb-sic

[Roberta R Comstock]

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

___________________________________________________________________
Get the Internet just the way you want it.
Free software, free e-mail, and free Internet access for a month!
Try Juno Web: http://dl.www.juno.com/dynoget/tagj.
============================================================================
Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.