tag:blogger.com,1999:blog-12088205.post7698216512513524197..comments2024-03-28T11:01:49.275+13:00Comments on The Laughing Gastronome: Za'atarEmmahttp://www.blogger.com/profile/04239687384235518507noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-12088205.post-61166767100681193152007-07-22T13:53:00.000+12:002007-07-22T13:53:00.000+12:00Thanks - I will let you know! I hope it turns out...Thanks - I will let you know! I hope it turns out well - can't wait to find how they turn 6+ hours of filming into 6 minutes on the telly.<BR/><BR/>Julie - good tip about the stuffed grape leaves, thanks, I have already used the za'atar three times and I suspect it will become a default seasoning for me.Emmahttps://www.blogger.com/profile/04239687384235518507noreply@blogger.comtag:blogger.com,1999:blog-12088205.post-63263857223364980212007-07-22T11:49:00.000+12:002007-07-22T11:49:00.000+12:00Wow! I can't wait to see your segment on TV, Emma ...Wow! I can't wait to see your segment on TV, Emma - well done!Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-12088205.post-75296469295059258882007-07-20T08:39:00.000+12:002007-07-20T08:39:00.000+12:00Wow, I LOVE Diary of a Foodie. I can't wait to se...Wow, I LOVE Diary of a Foodie. I can't wait to see your episode. I make my own za'atar for flat bread, and it is fantastic stuff. It would be perfect as a rub for lamb. I originally made it for a recipe from Jose Andres restaurant, Zatinya, that I wanted to imitate at home: goat cheese-stuffed grape leaves.<BR/>JulieJuliehttps://www.blogger.com/profile/03307674052597624445noreply@blogger.comtag:blogger.com,1999:blog-12088205.post-6007828066461077002007-07-19T22:09:00.000+12:002007-07-19T22:09:00.000+12:00Do let us know when it's on so we can watch.Do let us know when it's on so we can watch.Barbarahttps://www.blogger.com/profile/15074005234609879061noreply@blogger.com