In article >, Tracy >
wrote:

> Melba's Jammin' wrote:

> > We had lunch at a Middle Eastern Restaurant today * Holy Land in NE
> > Minneapolis. Rob remarked that much of the food seemed to have a strong
> > flavor of *** something. He didn't know what it was. Said it wasn't
> > necessarily unpleasant except that it was prominent. I said I'd "ask my
> > people." What do you think it might have been? I wondered about cumin
> > but don't even know if that's common in that kind of cookery.
(snip)
> My first guess would be cumin. The DH is Moroccan and they use a TON of
> cumin. They make a kofta (kefta) with cumin. A lot of falafel recipes
> include cumin not sure about the tandoori chicken and gyro though.
>
> I can't think of anything else with a strong enough flavor which would
> stand out be used in all those things.
>
> Tracy

Thanks, Tracy. For some reason, cumin is what came to my mind although
I didn't have the chicken or the kofta.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."