Blend of dried herbs, roots and flowers (Khaltet el zhoorat) from Mouneh: Preserving Foods for the Lebanese Pantry (page 245) by Barbara Abdeni Massaad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe is made with wild flowers, roots and herbs and can be adjusted according to preference.

  • mjes on July 08, 2018

    This blend fascinated me because of its use of cherry stems and corn silk, an obvious ultra-version of waste nothing. On the other hand, the blend frustrated me as I knew I'd be hard pressed to ever get all the ingredients together. My version used purchased hyssop, rose petals (not Damascus but culinary). The cherry stems, corn silk, chamomile, and lemon balm were fresh. Hollyhocks and aleaster were omitted. Kaffir lime leaves substituted for lime-flower. This made a tea that is worth exploring further, adjusting the proportions and ingredients. i.e. this is a great recipe if you are interested in spending weeks (or is it years?) getting the precise blend you'll most enjoy. My purchased versions: Lebanon Valley brand contains only rose buds, chamomile, anise, fennel and iwisa; Hashem's contains rose buds, chamomile, anise, iwisa, ginger, cinnamon, fenugreek, hibiscus, cloves, rock sugar, star anise and mahlab.

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