On 4/10/2016 10:16 PM, sf wrote:
> On Sun, 10 Apr 2016 17:36:03 -0600, carnal asada >
> wrote:
>
>> On 4/10/2016 4:49 PM, sf wrote:
>>
>>>> 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!
>>
> Find yourself an international store. There's a tiny one up here, but
> parking is hard. It's easier to go to one in San Jose, when I'm down
> visiting family there.
> http://www.yelp.com/biz/internationa...azaar-san-jose

I'll have to, Penzeys does not stock it at all.

> One of these days, I'll make an effort to go to the one up here
> because it's next to a middle eastern restaurant I want to try.
> http://www.yelp.com/biz/old-jerusale...-san-francisco

There's a lead picture there of a hummus and shwarma plate - oh man does
that look good!

>>>> 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!
>
> Do you powder the saffron first to combine or what?
>
I have a fondness for seeing the long strands so I do not, but I suspect
most normal cooks would...