[Sca-cooks] middle eastern food questions

[Susan Fox-Davis]

Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Lonnie D. Harvel:
>
>> Greetings,
>>
>> I picked up lunch at a relatively new middle eastern restaurant here 
>> in Athens, Ga. It is called The Sultan. They have a small grocery 
>> connected. There were two items that I was curious about and perhaps 
>> on (or more) of y'all can enlighten me.
>>
>> There was an herb blend in a bag called "zaater". It contained thyme, 
>> sumac, and sesame seeds. What would this be used for?
>
>
> I could be wrong, but I seem to recall it's sprinkled on bread before 
> baking, or used as a condiment for hot bread (maybe with a little 
> olive oil), or perhaps sprinkled on eggs as they cook. 

All of the above, on or in meats or vegetable dishes, and as a sort of 
dry dip for just about anything else you like.  Cf. furikake in Japanese 
cuisine.

>> There was a bottle of something labeled "Jallab Syrup".  The 
>> information was in Arabic, and the owner was busy with other 
>> customers so I didn't want to bother him. Is this one of the syrups 
>> that are used to make beverages?
>
>
> I think so.

Yes.   Flavored with rose water and dates.  Yum!  Could also be used for 
soaking pastries such as baklava.

Selene