Spice (89 page)

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

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

tahini:

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

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

sauce, spinach falafel with pickled pear and, 185–87

tamarind paste, in braised beef short ribs with vanilla-glazed carrots, 66–67

tarts:

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

strawberry lavender, 326–28

tea, Dunia’s iced, 329

thyme, 274, 276

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

tomato(es), 269

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

cranberry beans stewed with cinnamon and, 113–14

in golden gazpacho with condiments, 210–11

green,
see
green tomatoes grilled skirt steak with caramelized butter, cumin and, 26–27

in ground beef and pistachio kebobs, 236–38

hot buttered hummus with basturma and, 200–202

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

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

and melon salad with mozzarella and oregano, 278–79

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

peeling and seeding, 104

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

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

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

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

-sesame jam, roasted crispy duck with, 192–94

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

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

sun-dried, in harissa (North African chili paste), 152

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

trout spanakopitta with avocado and salmon roe, 272–73

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

tuna:

deviled eggs with black olives and, 203–4

Greek pastries (sarikopites) with fennel, kasseri cheese and, 83–84

Turkish baharat spice mix for lamb, 232

Turkish cheese pancakes, 343–45

Turkish coffee, 32–33

Turkish-style grilling, 101

Turkish-style savory crackers (crick-cracks), 176–77

Turkish-style steak tartare, 120–22

Turkish tarator sauce, fried mussels with, 352–53

turmeric, 196–98

recipes with curry powder, fenugreek and, 199–225

turnip, for Nookie’s pickles, 280–81

tzatziki, beet, 252–53

U

Uglesich, Anthony and Gail, 282

Uglesich restaurant, 287

Uglesich Restaurant Cookbook (Uglesich), 282

Unsal, Ayfer, x, 28–29, 95, 117, 128, 176

Urfa chilies, 140–42

recipes with Aleppo, paprika and, 143–71

V

vanilla, 38–40

recipes with saffron, ginger and, 41–69

veal:

stock, for Brie soup with fried oysters and sage, 282–84

tagine with Moroccan spices and almond couscous, 162–65

vegetable(s):

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

suggestions for Nookie’s pickles, 281

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

see also specific vegetables
vinegar:

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

white wine, for Nookie’s pickles, 280–81

W

walnut(s):

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

and bean pâté, Armenian, 334–35

and chicken pâté with smoky paprika, 146–48

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

in Persian fried chicken, 56–57

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

and red pepper purée (muhammara), 153–55

watermelon:

granité and frozen yogurt parfait with real rose petal jam, 320–22