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You may have run across ajwain seeds in recipes from noted Indian cooks like Madhur Jaffrey. These savory seeds provide essential flavor to many Indian dishes, in particular the vegetarian cuisine of Uttar Pradesh, although they are believed to have originated in Egypt. Continue reading →

Shuli and his boys were in northern Israel last month, where they stopped for a traditional Middle Eastern snack: paper-thin Druse flatbread, cooked on a convex griddle with no oil, then covered with labneh (yogurt cheese) and za'atar blend.
Watch the deft movements of the baker as she quickly rolls the dough, stretches it thin on a special pillow and quickly griddles it till done. You can hear the boys' excited voices in the background when their treat is almost ready!

Za'atar blend is traditionally made with the za'atar herb, which has been hard to come by recently. Until we're able to source the herb reliably, we are selling a blend that approximates the flavor of the traditional mix with thyme and toasted wheat along with sesame seeds and sumac.