16 NOVEMBER 21, 2019 RIDGEWOOD TIMES WWW.QNS.COM
HOLIDAYS
Try serving these trendy fl avors
Exotic fl avors common in the Middle Eastern
region of the world like harissa, za’atar and
shawarma are having a moment, appearing
on restaurant menus and in popular make-at-home
recipes.
Now is the perfect time to give these fl avors a
try. Thanks to new global seasonings from McCormick
Gourmet, the spice combinations are already
blended for the ultimate taste and simplicity.
Za’atar: This traditional Middle Eastern blend of
spices including thyme, oregano and sesame seeds
is perfect for sprinkling on fl atbreads, roasted vegetables,
nuts or popcorn. It can also be mixed into
hummus or oil for dipping.
Harissa: A spicy fl avor found in North African
cuisine, this seasoning is made from a combination
of chilies, warm spices and mint. Add it to meat and
veggies before roasting, stir it into cooked rice and
grains, mix it into yogurt to make a dip or combine
it with roasted bell peppers and oil to turn this spice
into its namesake sauce.
Shawarma: Oft en associated with the slow roasting
of meat, this Middle Eastern street food favorite
is made with cinnamon, coriander, cardamom and
more. Use this seasoning to fl avor an easy marinade
for chicken, pork or steak.
Look for these fl avors as well as new Peruvian
and Berbere seasonings in the spice section of retailers
nationwide.
Find more recipe ideas at McCormickGourmet.
com.
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