Spice mixes, DIY mixes
22 Recipes Created by PROVERBS31JULIA
Recipes in this Collection
This is the way Tea would be made during my childhood.Half a teaspoon of this Spice Powder along with a few Fresh Sweet Violet Leaves (Banafsha/Adulsa)would be boiled in four cups of Water and reduced to half.This Concoction would then be strained,1 tsp. of Dark Honey added to this along with a squeeze of Lime Juice would be given to us three sisters to drink as hot as possible by my Nanny---specially in the Monsoon and the Winter----to warm us and prevent Coughs and Colds.She used to call it "Kaadhaa".This Powder can also be added to traditional Tea made with Milk to spice it up and give it a zing.This also is excellent as an "Ukaalaa" or just boiled in a mixture of plain Milk and Water without the addition of Tea Leaves.This is drunk with Dark Honey stirred in after it is strained into a Cup.I still continue to make this Spice Powder and add a pinch of this to spice up my early morningTea--and this acts as a great wake up call each morning--very refreshing and energising!!Submitted by KOMAL53
Addicted to your salt shaker? Dr. Oz has a solution with this salt-free spice mix. This blend of flavors will satisfy your taste buds to help you avoid the harmful effects of excess sodium in your diet.Submitted by CHUCKLES0719
This is a master mix, with optional ingredients the nutritional value is for the dry mix only split into 36 servings which would be two biscuit recipes or so.
I have found this to really save time when I am in a hurry for dinner and want some quick biscuits or am craving muffins. You can message me for the specific nutritional info that I am going to find out now. Or keep checking back for recipes, I will get to writing them out. Enjoy the "master mix"Submitted by MARIANNE83
Zaatar is to Lebanon what Peanut Butter is to America. The word “Zaatar” (aka Zatar or Za’tar) refers to wild thyme herbs that grow in Lebanese and Middle Eastern wilderness. It is also used to refer to the herbal mix that will be featured in this recipe and which is found in every Lebanese kitchen.
I recall childhood memories when we used to go out with our cousins and friends in the woods of villages in Koura, Lebanon every spring looking for wild thyme and marjoram. Our mothers would then dry the herbs and mix them with spices to prepare our yearly stock of the Zaatar mix.
The Zaatar mix can be consumed in a variety of ways, the most common one being to mix it with olive oil, and then use it as a spread on a sandwich or spread it on dough and bake it into a “Man’oosheh” (plural “Mana’eesh”). Mana’eesh bakeries are to the streets of Lebanon what Starbucks is to the streets of America (and now the World). They are extremely common and are crowded mostly in mornings with people picking up Zaatar or other kinds of Mana’eesh and gourmet baked pies on their way to work