50 g (2 oz) sesame seeds
25 g (1 oz) ground sumac
25 g (1 oz) powdered dried thyme
Recipe by: Jill Norman * Web File 4/97 An aromatic mixture from North
Africa, which is also found in Turkey and Jordan. It is sprinkled on
meatballs or vegetables, and used as a dip. It can be mixed to a paste with
olive oil and spread on bread before baking.
Dry roast the sesame seeds over a medium heat for a few minutes, stirring
frequently. Allow to cool, then mix with the sumac and thyme. Stored in an
airtight jar, the blend will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 19
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs a spices- whole, mixed, ground.
