Roast all spices in order, cool and crush.
Zahtar can be “dipped” with olive oil and bread. It is very aromatic and not very spicy.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
Related Recipes:
Ethiopian Chili and Spice Paste – BerbereYou will need a cast iron skillet or possibly other heavy frying pan, a mortar, a hand mixer, a medium...
Creole Pumpkin Pan1. at the beginning, cut the pumpkin and eggplant into slices 1 cm thick, season with salt and stand for about...
Turkey Leg with Honey Mustard CrustRinse and dry turkey legs. Stir together mustard and honey. Brush the legs with it. Sprinkle mustard seeds and...
Mozzarella in CarrozzaCut the mozzarella into thin slices. Cut the bread slices in half. Cover 4 bread slices with cheese and...
Pork Tenderloin in Onion Skin with Aniseed BiscuitSeason the meat with salt. Heat 2 tbsp. oil in a frying pan, sear meat in it over medium heat on all sides...
Indian Lemon Coconut Long Grain RiceRinse the long grain rice. Soak basmati long grain rice in water for half an hour. Melt the butter. Add all...
Hyderabad PicklesRoast ground coriander, cumin, coconut, sesame seeds, mustard and onion seeds in a frying pan without fat...
13. Etappe: Vegetable Bread with Mint – Gemüsebrot Mit MinzesauceRinse fennel and zucchini, trim ends. Cut fennel bulbs in half, remove stalk. Cut halves into slices. Also cut...
Saddle of Rabbit on Rosemary Skewer with RatatouilleTrim the saddle of rabbit and cut into nice medallions (3 pieces per skewer). Remove the needles from the...
Calamares en Su TintaThe mild fishy taste of squid harmonizes excellently with spicy ingredients such as tomatoes, onions, garlic...