On Tuesday, April 12, 2016 at 11:07:53 AM UTC-4, sf wrote:
> On Tue, 12 Apr 2016 03:16:38 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Monday, April 11, 2016 at 6:13:41 PM UTC-4, sf wrote:
> > > On Mon, 11 Apr 2016 03:23:03 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Sunday, April 10, 2016 at 6:49:37 PM UTC-4, 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.
> > > >
> > > > It's the thyme that I find off-putting in za'atar. I've got a
> > > > Middle Eastern (ish) recipe that calls for thyme; I just put in
> > > > an equal amount of za'atar.
> > > >
> > > > I love sumac sprinkled on red lentil soup.
> > > >
> > > I'm not against sumac, but find it too jarring in za'atar. 
> >
> > Maybe I'm buying the wrong za'atar. I'll see about making my own,
> > since I have all of the ingredients.
> >
>
> I doubt it. The way I understand it, za'atar is made with wild thyme,
> I suppose you could leave the thyme out but it would be missing a
> major flavor component (IMO). I guess that would be when you'd use
> marjoram or oregano. I can visualize the flavor of sumac with
> oregano. Possibly it would go with marjoram too, but I don't like it
> with thyme.
We've got loads of Middle Eastern markets around here. There's one
about 100 yards away from my current location. I'd be amazed
if I couldn't find wild thyme.
Anyway, I was contemplating making a mix that had much less thyme
and much more sumac than what I've been buying. As a start, I
could just add sumac to what I've got.
Cindy Hamilton