Zov's Warm Spice Mixture Recipe

Zov's Warm Spice Mixture Recipe

1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon granulated garlic

Cooking Directions:
Measure equal amounts of each of the dry spices into a container.
Stir to combine.

Spoon out 1/2 teaspoon of the spice blend per salmon fillet, chicken
breast or lamb chop, being careful not to contaminate leftover spice blend
by touching it with raw fish or meat.
Leftover spice blends can be used to season soups, fish, chicken and lamb.

Zov's Olive Salad With Tahini

Zov's Olive Salad With Tahini Recipie


4 cups halved and pitted green olives
2 halved, seeded, and chopped large tomatoes
1 cup coarsely-chopped toasted walnuts
1 bunch chopped cilantro
1 bunch chopped parsley
1 bunch chopped green onions
4 minced garlic cloves
1 finely minced jalapeo
1 juiced lemon

Tahini Dressing
1 cup tahini
1/2 coarsely chopped bunch parsley
1 chopped garlic clove
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste

Cooking Directions
Combine all salad ingredients in a large bowl.
To make the dressing: Combine the tahini, parsley and garlic in a food processor
Process until the parsley is almost pureed.
With the motor running, add the lemon juice and enough water ( 1/2 cup or more) to
bring the mixture to the consistency of creamy salad dressing.
Season with salt and pepper.
Add the tahini dressing to the salad (you may not need all of it).
Toss well.
Taste and adjust seasoning.
Serve as an appetizer with pita bread.
The salad is best right after it's dressed, although you may assemble the salad components and the dressing ahead of time.

You can halve this recipe.

This recipe makes about 7 cups.