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Suggest a better descriptionAn aromatic mixture from North Africa, which is also found in Turkey and Jordan. It is sprinkled on meatballs or vegetables, and used as a dip. it can be mixed to a paste with olive oil and spread on bread before baking. Dry roast the sesame seeds over a medium heat for a few minutes, stirring frequently. Allow to cool, then mix with the sumac and thyme. Stored in an airtight jar, the blend will keep for 3-4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis"
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 1 | ||
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Calories: 356 | ||
Calories from Fat: 240 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 437.5mg | 12 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 12.6g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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