and realized, after a bit of collating, organizing, and label-making, that I have not one, not two, butdifferent types of sumac in my drawer, and that's after throwing out the two batches that had lost their flavor after a few too many months in storage.the idea of halloumi pancakes
. In fact, it was at that exact same breakfast that I was introduced to these scrambled eggs, which he flavored with toasted pine nuts, sumac, parsley, and olive oil. It's a really delicious, simple combination of flavors and textures, and there's really nothing to it other than paying attention to a few details. First, make sure you toast the pine nuts evenly and well . If you want to go the traditional route, low and slow in a skillet on the stovetop with some olive oil and lots of stirring works, but if you don't mind bringing some modern implements into the mix,.
Nice timing. Saw this and made it. Tasted great!
Just made, delicious. Added a bit of crumbled feta to eggs as they were cooking.
😋
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