July’s Tasting Jerusalem ingredient is za’atar – an incredibly versatile Middle Eastern spice blend that you will find yourself reaching for again and again. Comprised of the base ingredients sumac and sesame seeds plus varying amounts of thyme, oregano, or the herb native to the Middle East called hyssop, za’atar is a great match for vegetables, chicken, fish, and so much more.
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Tasting Jerusalem’s June 2014 ingredient is tahini. Learn how this versatile ingredient is perfect for so much more than hummus.
Cardamom, a fragrant and versatile spice, is our featured ingredient for Tasting Jerusalem March 2014. This month’s recipes range from salads to desserts, highlighting the chameleon-like nature of this fascinating spice originating in India, but used throughout the world.
Learning about cultures through cookies including recipes for date and walnut thumbprints, hamantaschen, ma’amul, and koloocheh.
Join me and Sarene Wallace for a demo and tasting of Israeli cuisine this Sunday March 9 in Los Gatos called A Taste of Jerusalem: Beyond Hummus and Pita
February’s Tasting Jerusalem ingredient is an herby, spicy, green chili paste called zhoug. Spice up your meals w this versatile staple of Israeli cuisine.
Tasting Jerusalem is kicking off 2014 with a top shelf spice blend – ras el hanout – a versatile flavor for your kitchen, with origins in Moroccan cuisine.
Tasting Jerusalem is going nuts for pistachios in November – lots of great background and recipe ideas for this ancient nut that is so prevalent in modern cooking.
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