Spice (81 page)

allspice, 102–3

recipes with cinnamon, nutmeg and, 105–39

almond(s):

blanching, 340

in celery root skordalia, 341–42

couscous, veal tagine with Moroccan spices and, 162–65

fried, halibut cooked in milk with cinnamon, spinach and, 123–24

and garlic soup, 338–40

palace pilav: bulgur with pine nuts, pistachios, mulberries and, 350–51

sugared, Sicilian cremolata with, 354–56

in Turkish tarator sauce, fried mussels with, 352–53

Anik, Michel, 152

appetizers:

Armenian bean and walnut pâté, 334–35

beet tzatziki, 252–53

caramelized onion tart with poppy seeds, bacon, and dates, 182–84

chicken and walnut pâté with smoky paprika, 146–48

chickpea and potato terrine stuffed with pine nuts, spinach, onion, and tahini, 110–12

creamy parsnip hummus with parsley, 188–89

deviled eggs with tuna and black olives, 203–4

grilled mushroom banderilla, 45–46

hot buttered hummus with basturma and tomato, 200–202

muhammara: red pepper and walnut purée, 153–55

roasted red peppers with sesame seed vinaigrette, 195

Serrano ham with blood-orange and fennel salad, 85–86

smoky eggplant purée with pine nuts and Urfa pepper, 144–45

spinach bundles with warm goat cheese, 180–81

Swiss chard dolmas with Ayfer’s rice, 117–19

whipped feta with sweet and hot peppers, 149

zucchini fritters with nasturtium aioli, 308–9

apple(s):

and endive salad with grapes, sumac, and pecan labne, 80–82

Greek salad with winter vegetables, barrel-aged feta cheese and, 234–35

apricot purée, grano with Greek yogurt and, 305

Arabic coffee pot de crème, 30–31

Armenian bean and walnut pâté, 334–35

artichokes, Istanbul-style, 267–68

arugula:

in chopped romaine and cucumber salad with yogurt dressing, 256–57

for scallop pizza with leeks and fennel seed, 92–93

avocado:

hummus, fried squid with, 17–18

trout spanakopitta with salmon roe and, 272–73

B

bacon, caramelized onion tart with poppy seeds, dates and, 182–84

baklava, 128

black walnut, 129–31

banderilla, grilled mushroom, 45–46

Barilla Pasta and Oldways Preservation and Trust, 47

basil, sweet, 248, 250

recipes with fresh parsley, mint, dill and, 251–73

Bassmajian, Jack and Elizabeth, 153

basturma:

hot buttered hummus with tomato and, 200–202

for Ihsan’s doggy eyes, 218–19

roast chicken stuffed with kasseri cheese and, 223–25

Bavarian, crème fraîche, poached figs in red wine with, 132–35

beans, dried:

cranberry, stewed with tomato and cinnamon, 113–14

sage-rubbed pork with red rice and, 298–99

and walnut pâté, Armenian, 334–35

Beaujolais wines, 264

beef:

braised, short ribs with vanilla-glazed carrots, 66–67

grilled skirt steak with tomato, caramelized butter, and cumin, 26–27

ground, and pistachio kebobs, 236–38

in homemade sujuk (sausage), 220–22

shish kebobs with sumac onions and parsley butter, 98–99

steak tartare, Turkish-style, 120–22

beet(s):

roasted, with toasted orange aioli and pine nuts, 78–79

tzatziki, 252–53

berry(ies):

chamomile, soup with chamomile sabayon, 312–13

in grano with Greek yogurt and orange blossom honey, 304–5

Betancourt, Francisco, 240

beverages:

C-licious: orange-coriander sangria, 37

Dunia’s iced tea, 329

Oleana 3C ale, 4

Paopao cocktail, 36

Turkish coffee, 32–33

bisteeya, sweet potato, 42–44

black kale malfati in chestnut soup with moscato wine, 125–27

black walnut baklava, 129–31

blood orange and fennel salad, Serrano ham with, 85–86

borek, pumpkin, 115–16

bread(s):

acorda: Portuguese, soup with rock shrimp, 214–15

crispy pita, chopped vegetable salad (fatoush) with yogurt, tahini and, 262–64

Francisco’s manaaeesh (flatbread with za’atar), 240–41

for garlic and almond soup, 338–40

pita, for beef shish kebobs with sumac onions and parsley butter, 98–99

pita, for grilled skirt steak with tomato, caramelized butter, and cumin, 26–27

pita, for ground beef and pistachio kebobs, 236–38

and ricotta dumplings with red wine and porcini mushrooms, 346–48

syrup-soaked, pudding with thick cream and pistachios (palace bread), 314–15

toasted pita bread chips, 122

see also
lavash bread crumbs:

in fried green tomato Parmesan, 287–88

in galette of tender pork with cumin and cider, 24–25

in garlic and almond soup, 338–40

in golden gazpacho with condiments, 210–11

homemade, 156

in muhammara: red pepper and walnut purée, 153–55

Brie soup with fried oysters and sage, 282–84

brik, shrimp, with pistachio and grapefruit charmoula, 89–91

brik pastry (feuilles de brik), using, 91

brown butter, squash kibbeh with spiced feta and, 106–8

bulgur:

in basil and walnut tabouleh, sliced summer tomatoes with, 258–59

with pine nuts, almonds, pistachios, and mulberries (palace pilav), 350–51

in red lentil köfte with tomato, cucumber, and pomegranate, 12–14

in squash kibbeh with brown butter and spiced feta, 106–8

in steak tartare, Turkish style, 120–22

butter, cultured, 150

buttermilk:

in crick-cracks: savory Turkish-style crackers, 176–77

in persimmon pudding cake with maple sugar crème brûlée, 136–39

butters, flavored:

nasturtium, Wilton’s corn cakes with, 306–7