On 4/10/2016 4:49 PM, sf wrote:
> On Sun, 10 Apr 2016 10:12:02 -0600, carnal asada >
> wrote:
>
>> On 4/9/2016 11:33 PM, sf wrote:
>>> On Sat, 9 Apr 2016 16:52:02 -0600, carnal asada > wrote:
>>>
>>>> I do an olive oil, lemon juice, lemon zest, and crushed garlic marinade
>>>> with ground sumac to shake over just before grilling.
>>>>
>>>> It is very tasty...
>>>
>>> Sounds delicious, but sumac is just more of a lemony flavor - have you
>>> considered substituting za'atar? Depending on which mix you buy, you
>>> might have sumac or you might not. I prefer the one without sumac.
>>>
>>
>> You have mentioned that before and I still need to score some.
>>
>> I find the sumac is tarter than lemon, though your commonality
>> observation is sound.
>>
> It's definitely a sharper flavor that I find it off-putting in
> za'atar.

I love the stuff.

>> It is a spice I learned to use from a Persian deli owner.
>>
> I think the mix I have is of Jordanian origin. The shop where I buy
> za'atar has several to choose from and I always have to ask which one
> it is that I want.

I must get down to Penzeys!

>> In fact that recipe largely came from him. I also use finely grated
>> sweet onion, forgot to mention that.
>
> Always a good addition!

It is, and with yogurt, cardamon and saffron, another great kebab marinade!