Spice (87 page)

roasting, 97

salt cod fritters with red wine and, 157–60

and walnut purée (muhammara), 153–55

whipped feta with hot peppers and, 149

Persian fried chicken, 56–57

Persian spice mix, 60

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

phyllo dough:

for black walnut baklava, 129–31

for künefe with champagne-cardamom syrup, 34–35

for sarikopites: Greek pastries with tuna, fennel, and kasseri cheese, 83–84

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

shrimp with kasseri cheese, fennel, and fenugreek wrapped in shredded, 206–8

for sweet potato bisteeya, 42–44

pickles, Nookie’s: green tomato, turnip, cucumber, and pear variations, 280–81

pine nuts:

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

in Jerusalem-style carrot salad with hot goat cheese crottin, 260–61

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

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

roasted beets with toasted orange aioli and, 78–79

smoky eggplant purée with Urfa pepper and, 144–45

in sweet potato bisteeya, 42–44

pistachio(s):

chicken lamejun with roasted peaches, sumac and, 94–96

and grapefruit charmoula, shrimp brik with, 89–91

and ground beef kebobs, 236–38

palace bread: syrup-soaked bread pudding with thick cream and, 314–15

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

praline, for poached nectarine stuffed with nougat glacé, 316–19

pita breads,
see
breads pizza, scallop, with leeks and fennel seed, 92–93

pizza dough, homemade, 96

pomegranate:

in Armenian bean and walnut pâté, 334–35

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

molasses, in spoon lamb, 22–23

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

popcorn, Rosemary’s spicy caramel, 170–17

poppy seeds, 172–73

recipes with nigella, sesame and, 175–95

pork:

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

in homemade sujuk, 220–22

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

Portuguese bread soup with rock shrimp (acorda), 214–15

potato(es):

in celery root skordalia, 341–42

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

and fresh pea soup, Fanny’s, 212–13

in halibut cakes with olive oil-lemon sauce, 76–77

just-dug, 292

mashed, with fenugreek, 216–17

risotto with green olives, walnuts, and rosemary, 294–95

in salt cod fritters with red wine and sweet peppers, 157–60

varieties of, 293

pot de crème, Arabic coffee, 30–31

pumpkin borek, 115–16

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

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quail, Ruth Ann Adams’s rhubarb rose jam with, 310–11

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raisins:

in lamb steak with Turkish spices and moussaka, 166–69

in Mazy’s jeweled rice, 58–59

raki, baby sole with crab and, 270–71

Ramirez, Fanny, 212

ramps, 150

ras el hannout spice, Moroccan, 16

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

relish (charmoula) of pistachio and grapefruit, shrimp brik with, 89–91

rhubarb rose jam with quail, Ruth Ann Adams’s, 310–11

rice:

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

cakes, 65

in egg-lemon soup with saffron and crab, 51–52

Mazy’s jeweled, 58–59

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

ricotta cheese:

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

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

in Turkish cheese pancakes, 343–45

Riesling wines, 61

Robuchon, Joel, 206

Roden, Claudia, 6

romaine lettuce:

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

for ground beef and pistachio kebobs, 236–38

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

rosemary, 274, 276

recipes with fresh oregano, summer savory, sage, thyme and, 277–99

Rosemary’s spicy caramel popcorn, 170–71

rose petals, 300–301

recipes with edible flowers and, 303–29

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