Wednesday, January 19, 2011

Delicious libanese spices, tahini and zaatar

I was not familiar with these spices, except of course, as everybody, I knew that the tahini was the specific spice for the hummus.
These ideas came from a specific issue of one French magazine I love, Saveurs.
Tahini is made with sesame seeds. You can make a chickpeas purée with one can of chickpeas, you would mix with olive oil and tahini, salt and pepper. Add olive oil until you get the desired texture.
Zaatar is a blend of oregano, sumac, sesame seeds and salt. You can use it on a fish filet, like tilapia or sea bass. Just spread it one on side of the filet and cook it in a frying pan for 5 min.

Serve the chickpeas purée warm with the fish filets with zaatar. Add a pinch of lemon juice on the fish and some cilantro leaves on the purée. I hope you'll like it... Enjoy!

1 comment:

  1. hummus made without tahini is simply not as good, and that's all there is to it. i love zaatar spice too--there's truly nothing in the world quite like it!