breading for everything!

There is nothing simpler or easier than making breadcrumbs! This is one area where you can be really creative. Depending on how you are planning to use these crumbs you can decide the ingredients. You can mix any combination of herbs, spices and even breads. You can focus your attention on only one aromatic instead of a melange of flavours. You can even use seeds such as sesame, pumpkin and even flax seeds… And if your recipe handles or benefits from a bit of sweet then you can throw a type of sugar into the mix too! There really are no rules, just creative palates.

While most people would go for stale bread to make the crumbs – which is fine as it is the best way to use up stale bread – it does not have to always be old bread. Sometimes I see a loaf of bread or smell one and think it will be great for a crumbs mixture, why not? Do try making these with fresh bread (toasted of course for the texture) and see how good the mixture will turn out! In fact that toasted flavour will add another layer to the mix! Let your imagination guide you.

This is my go-to mix, which I make and use the most. I love this for breading shrimps, chicken pieces, fish and even vegetables before baking or frying. My kids love those dipped into homemade Tahini sauce and we do too, especially when having a movie night together… Here is how I make it if you like to try…


  • Any bread will work, I have used 1/2 baguette and 1/2 rye bread loaf for this recipe.
  • 2 tsp powdered garlic
  • 1 tbsp DS Sumac
  • 1 tbsp dried oregano
  • 1 tbsp dried chives
  • 1 tsp dried basil
  • 1 tsp DS Dried Sage
  • 1 tbsp DS Organic Dried Zaatar Mix
  • 1 tsp DS Himalayan Pink Salt

Place the toasted bread along with all the rest of the ingredients in a food processor and process until mixture resembles crumbs.

Do not over process just make sure all is ground and no lumps remain.

Place the mixture in an airtight jar and store in a cold dark place for 3 months.

Use as you would any breadcrumbs.

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