Spice (88 page)

sabayon, chamomile berry soup with, 312–13

saffron, 38–39

recipes with ginger, vanilla and, 41–69

saganaki, Maria’s shrimp, flambéed with ouzo, 296–97

sage, 274–75

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

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

salads:

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

chopped romaine and cucumber with yogurt dressing, 256–57

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

fatoush: chopped vegetable, with crispy pita, yogurt, and tahini, 262–64

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

grilled peach and pepper, 254–55

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

melon and tomato, with mozzarella and oregano, 278–79

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

shrimp, melon, and tomato, Maria’s feta sauce with, 336–37

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

salmon, 19

seared, with Egyptian garlic and coriander sauce, 20–21

salmon roe, trout spanakopitta with avocado and, 272–73

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

salt, 25, 151

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

sangria, C-licious orange-coriander, 37

Santa Fe Café, ix

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

Sarkis, Hashim, 329

sauces:

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

Egyptian garlic and coriander, seared salmon with, 20–21

lemon aioli, 50

Maria’s feta, with shrimp, melon, and tomato, 336–37

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

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

red wine and porcini mushroom, ricotta and bread dumplings with, 346–48

tahini, spinach falafel with pickled pears and, 185–87

truffled leek, cod with sweet potater tots and, 289–91

Turkish tarator, fried mussels with, 352–53

sausage, homemade (sujuk), 220–22

scallops:

pizza with leeks and fennel seed, 92–93

seared sea, with orange-saffron butter and rice cakes, 62–65

searing ingredients, 64

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

sesame seeds, 172, 174

recipes with poppy, nigella and, 175–95

toasting, 174

Sevan Bakery, 95

shallots, in steak tartare, Turkish style, 120–22

shrimp:

acorda: Portuguese bread soup with rock, 214–15

brik with pistachio and grapefruit charmoula, 89–91

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

Maria’s, saganaki flambéed with ouzo, 296–97

Maria’s feta sauce with melon, tomato and, 336–37

Sicilian cremolata with sugared almonds, 354–56

skordalia, celery root, 341–42

sole, baby, with crab and raki, 270–71

Sommaripa, Eva, 301

Sortun, Gary, 276

soufflé, eggplant, 265–66

soups:

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

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

Brie, with fried oysters and sage, 282–84

chamomile berry, with chamomile sabayon, 312–13

chicken egg-lemon, with grano and sumac, 87–88

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

Fanny’s fresh pea and two potato, 212–13

favorite yogurt, with toasted pasta and dried mint, 242–43

garlic and almond, 338–40

golden gazpacho with condiments, 210–11

green tomato, with summer savory, 285–86

spanakopitta, trout, with avocado and salmon roe, 272–73

spice blends:

charmoula, for grilled fish, 205

fish, 75

harissa: North African chili paste, 152

homemade curry powder, 209

kebob, 233

Middle Eastern five-spice, 109

Moroccan ras el hannout, 16

Persian, 60

reviving, 3–4, 184

Turkish baharat, for lamb, 232

spinach:

bundles with warm goat cheese, 180–81

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

falafel with tahini sauce and pickled pears, 185–87

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

in trout spanakopitta with avocado and salmon roe, 272–73

spoon lamb, 22–23

squash:

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

kibbeh with brown butter and spiced feta, 106–8

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

squid, fried, with avocado hummus, 17–18

steak:

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

tartare, Turkish-style, 120–22

Stepanian, Shoushan, 178

strawberry lavender tart, 326–28

string cheese with nigella seeds, Shoushan’s homemade, 178–79

sujuk (sausage), homemade, 220–22

sumac, 70–71

recipes with citrus, fennel seed and, 74–99

summer savory, 274–75

recipes with fresh oregano, sage, rosemary, thyme and, 277–99

sweet potato(es):

bisteeya, 42–44

tots, cod with truffled leek sauce and, 289–91

Swiss chard:

dolmas with Ayfer’s rice, 117–19

monkfish with ginger, crème fraîche, and seared, 53–54

in spicy fideos with chickpeas, vanilla, and saffron, 47–49

swordfish kebobs with nigella seed vinaigrette, 190–91

syrups:

for black walnut baklava, 129–31

champagne-cardamom, künefe with, 34–35

jallab, in Dunia’s iced tea, 329

lavender, for strawberry lavender tart, 326–28

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

tropical fruit, frozen jasmine soufflé with, 323–25

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