Tag: Spices Recipe

Condiments | Birnbrotgewürz (pear bread seasoning)

GERMANY SWITZERLAND

Use fresh whole spices and grind small quantities at a time. The amount is for a total of 50 grams, sufficient for a large batch of pear breads.

Version 1

  • 30 g cloves, ground
  • 10 g cinnamon, ground
  • 5 g ginger powder
  • 2 g coriander, ground
  • 2 g star anise, ground
  • 1 g cardamom, ground

Version 2

  • 25 g ginger powder
  • 5 g cinnamon, ground
  • 5 g cloves, ground
  • 3 g allspice, ground
  • 2 g coriander, ground
  • 2 g fennel, ground
  • 2 g nutmeg, ground
  • 2 g cardamom, ground
  • 2 g star anise, ground
  • 2 g white pepper, ground

Version 3

  • 25 g coriander, ground
  • 10 g cloves, ground
  • 10 g cinnamon. ground
  • 5 g star anise. ground

Legendary Dishes | Al Sayadiyah صيادية (fish with rice, onions, almonds, pine nuts and saffron)

ARABIA EGYPT LEVANT SYRIA

This simple spiced fish and rice dish has no single method. From Lebanon to Yemen the story is different. Only the fish and rice are constant, all the supplementary ingredients including the spices are subject to regional and personal choices and changes. Almonds and pine nuts are optional and turmeric can replace saffron. Generally the rice should be coloured with carmelised onions. The fish can be baked, fried or grilled.

Typical sayadiyeh seasonings and spices include a combination from allspice, black pepper, chilli, cinnamon, clove, coriander, cumin, garlic, ginger, onion, turmeric, saffron and salt.

The commercial packet spice mixture includes cornstarch and sugar.

Our sources are old cookbooks and here and here.

  • 1 fish head + 1.5 litres water for 800 ml fish stock
  • 1.2 kg onions, sliced thick and thin
  • 800 g fish fillets
  • 300 g basmati / long grain rice, soaked in warm water for 30 minutes before cooking, drained
  • 90 ml olive oil
  • 30 g almonds, dry roasted
  • 30 g pine nuts, dry roasted
  • 3 garlic cloves, mashed (optional)
  • 1 tbsp sayadiyeh ground spices
  • 1 tbsp saffron / turmeric, tip of knife
  • 1 tsp fresh ginger

Pour 5 tablespoons of oil into a large deep frying pan over a high heat. Before the oil begins to smoke add half of the onions. Fry and stir for a couple of minutes. Cover, turn heat to lowest setting and leave to cook for 5 minutes. Add remaining onions, increase heat to high, fry and stir. Cover, turn heat to a medium-low setting and cook for 15 minutes. Remove and lid and allow the moisture in the lid to drizzle back into the pan. Increase heat to high, fry and stir for 5 minutes. Turn heat down, cover the pan and allow to cook in the residual heat for 10 minutes until the onions begin to take on a golden-red colour. Remove lid, fry and stir over a medium-low heat until the onions carmelise, about 30 minutes.

During this final phase with the onions, place the fish head in a pot with about one and a half litres of water, cover and cook for 30 minutes.

Stir the garlic (if using), ginger, saffron or turmeric and spices into the onions, fry gently for a few minutes. Add the rice, coat thoroughly in the mixture. Add the fish stock. Using a wooden spoon combine the rice and liquid. Cover, turn heat to lowest setting and leave to cook for 30 minutes.

Grill the fish fillets, flake.

When the rice is cooked, place the flaked fish on top, cover and leave to allow the flavours to mingle for 5 minutes.

Serve sprinkled with pine nuts and almonds.


Al Sayadiyah is among the recipes in the first volume of Around the World in 80 Legendary Dishes.

Legendary Dishes | Lalángia Messinías Λαλάγγια Μεσσηνίας (olive ribbons)

GREECE

Traditional to Mani and Messinia, these delightful olive ribbons are prepared in the home for celebrations and weddings. Made with local olive oil, local bakeries make them as a snack food. Coated in honey they become a sweet snack. Generally they are eaten with cheese. Coated in honey they become a sweet snack.

  • 500 g white wheat flour, t500
  • 290 ml olive oil
  • 50 ml water, lukewarm
  • 25 g yeast
  • 1 tbsp white wheat flour, t500
  • 1 tsp cinnamon, ground
  • 1 tsp cloves, ground
  • 1 tsp salt
  • 1 tsp sugar
  • 1 orange, zest
  • Oli, for frying

Put the yeast in lukewarm water with the sugar and 1 tablespoon of flour, leave to rise, about 30 minutes.

Rub the oil with the flour, salt, spices and zest. Add the yeast mixture, knead, cover with a towel, rest for 2 hours.

Cut the dough into large balls, roll out into thin strings, making the pattern of your choice.

Fry in batches in hot oil for 5 minutes each time until they are golden, remove them to absorbent paper to cool.

Legendary Dishes | Shokoladnyye Pryaniki Шоколадные Пряники (chocolate gingerbreads)

RUSSIA

Russia has the most diverse gingerbread tradition in Europe. From allspice, cardamom, cinnamon, clove and ginger as the standard spice mixture to none at all, from kefir, milk and sour cream as a liquid medium to none at all, and from cheese, chocolate, honey, jam and nuts as fillings and flavourings to none at all, the Russian gingerbread is an enigma until it is decorated in the Tula fashion and then it becomes a majestic creation.

The basic ingredients are baking powder, bicarbonate of soda, flour, butter, eggs, milk and sugar. After that it is show time! Russian bakers revel in their biscuit gingerbreads and in their cake gingerbreads and continue to find different ways to celebrate that creative spirit.

Among the elaborations are these chocolate gingerbreads, spiced with allspice, cinnamon and ginger.

  • 350 g white wheat flour, t450
  • 210 g sour cream
  • 90 g vanilla sugar
  • 1 egg
  • 60 g honey
  • 50 g butter
  • 2 tbsp cocoa powder
  • 10 g baking powder
  • 8 g ginger powder
  • 5 g allspice powder
  • 5 g cinnamon powder
  • Salt, large pinch
  • Nutmeg, 10 gratings
  • Tip of knife bicarbonate of soda
  • Cocoa powder, for dusting

Coating 1

  • 100 g icing sugar
  • 4 tbsp water / lemon juice
  • 1 tbsp cocoa powder

Coating 2

  • 100 g chocolate, 75%

In a saucepan melt the butter, honey and sugar over a low heat. Leave to cool a little.

Sieve the flour into a large bowl and add the baking powder, bicarbonate of soda, cocoa powder, salt and spices. Add the egg to the cream. Add the dry and wet mixtures to the warm honey mixture. Form into a loose dough.

Dust a clean surface with cocoa powder. Roll into a long thick sausage on the cocoa powder, cut at 3 centimetre intervals. Place on parchment on a tray. Bake at 190℃ for 25 minutes, leave to cool on a rack.

Coat in chocolate melted in a bain-marie or in a cocoa powder, icing sugar solution.


Condiments | Aspic, Jellied Pork, Pork Jelly (Muzhuzhi მუჟუჟი)

GEORGIA EUROPE

Also known as aspic, usually after pork bones are roasted before slow-cooking, pork jelly is an ingredient in pork pies, is often used to flavour a meat terrine and is a fragrant addition to meat and vegetable soup. A traditional dish of Georgia, vinegar from apples or grapes enhances the flavour.

  • 3 litres water
  • Pig head, ears, trotters soaked in water, cleaned
  • 500 g carrots, peeled, cubed
  • 500 g celeriac root, peeled, cubed
  • 500 g shallots, peeled, sliced
  • 60 ml vinegar from apple or wine / white wine (optional)
  • 3 garlic cloves, crushed
  • 30 g parsley root, cleaned, chopped
  • 1 cinnamon stick (optional)
  • 20 black peppercorns
  • 20 barberries / juniper berries
  • 1 tsp allspice berries
  • 1 tsp carrageen / gelatine (optional)
  • 5 marjoram sprigs
  • 5 rosemary sprigs
  • 5 thyme sprigs
  • 3 parsley sprigs
  • 2 bay (laurel) leaves
  • Salt

Place pig’s head and other appendages into a large pot, fill with water, bring to the boil, spoon off scum. Cook until the meat falls away, about four hours, strain liquid into a new pot and reserve meat. Tie the marjoram, rosemary and thyme together, attach to pot handle, place in pot.

For jelly add bay leaves, garlic, berries, peppercorns, salt and cooked meat. Simmer for a further 90 minutes, strain liquid into a new pot, increase heat, reduce liquid by two-thirds.

For muzhuzhi, the Georgian jellied pork, reserve the meat for the final stage and use cinnamon in the preparation. Add vinegar or wine to the reduced liquid, pour into molds, add the cooked meat, refrigerate for at least 24 hours.

Legendary Dishes | Holländische Frikandel (Dutch minced meat sausages)

NETHERLANDS

These sausages are enigmatic because they have a curious history. In Belgium and northern France they are called fricadelles, in other areas of France boulette de viande hachée (minced meat ball). However in the Netherlands they are called something else, so bear with us for a few minutes while we explain the history of these enigmatic sausages.

  • 500 g beef, minced
  • 500 g pork, minced
  • 500 g chicken / turkey, minced
  • 200 ml chicken / meat jelly
  • 3 eggs
  • 175 g breadcrumbs
  • 100 g onion, chopped small, blended into a pureé with garlic
  • 2 garlic cloves, chopped small, blended into a pureé with onion
  • 3 tbsp dried herbs
  • 3 tsp black pepper
  • 2 tsp smoked paprika powder
  • 1 nutmeg, grated
  • 15 cloves, blended or pounded into powder
  • 1 tsp allspice powder
  • 1 tsp coriander seeds, blended or pounded into powder
  • 1 tsp ginger powder
  • 1 tsp salt
  • 3 pieces of clingfilm 30 cm x 20 cm

In a large bowl knead the garlic-onion pureé, seasonings and spices into the minced meat for about ten minutes. Add the eggs and jelly, work into the meat mixture. Finally fold in the breadcrumbs to form a homegenous mixture.

Arrange a sheet of clingfilm on a clean surface. With moist hands place 100 grams of the mixture in the centre of the clingfilm. Wrap the clingfilm over the mixture, shape into 15 cm long sausages. Repeat until all the mixture is used up. Replace the clingfilm after seven sausages.

Preheat oven to 200ºC. Bake the sausages for 35 minutes.

Condiments | Salo (spicy salted garlic-flavoured pork fat)

UKRAINE

The emblem of traditional Ukrainian food, salo is made from the subcutaneous fat of pigs raised for their fat content, cut from the belly and loin of whole or half carcasses, plain and smoked. Salo is salted for 14 days, flavoured and rendered, and used in various savoury and sweet preparations.

This is the quick version.

  • 1.5 kg fatty pork belly
  • 1 litre water
  • 500 g salt
  • Peel of 1 onion
  • 10 garlic cloves, crushed, mashed
  • 5 black peppercorns
  • 5 allspice corns
  • 3 cardamoms
  • 2 bay leaves

Dissolve salt in the water in a large pot.

Place salo pieces in the brine, add allspice, bay, cardamoms, onion peel and peppercorns.

Bring to the boil and cook for 10 minutes.

Remove pot from heat, strain out spices and allow to cool.

Rub garlic into the fat, season with salt to taste.

Legendary Dishes | Mrouzia (sweet lamb tagine)

Mrouzia Flavours — lamb marinaded in spices
MOROCCO EUROPE
  • 1.5 litres water
  • 1 kg lamb neck / shoulder, cut into 3 cm dice
  • 300 g almonds, blanched, skinned, roasted in 15 ml olive oil
  • 300 g dried apricots / raisins, soaked in 300 ml water overnight, drained
  • 300 g onion, chopped small
  • 2 cinnamon sticks
  • 90 g sesame seeds, dry roasted
  • 60 g clarified butter / Smen (see below)
  • 60 g forest honey
  • 30 g Moroccan spice mixture / Ras-el-Hanout
  • 30 ml vegetable oil
  • 2 cm ginger root, grated / 10 g ginger powder
  • 5 g saffron threads, large pinches, crushed x 2
  • 5 g turmeric powder, large pinches
  • 5 g black pepper, pinches x 2
  • 5 g salt, pinches x 2

Place the lamb in a large bowl, add the ginger, saffron, turmeric, seasonings and spice mixture. Rub spices into the meat. Pour sufficient water to cover, refrigerate overnight.

Melt butter in oil in a saucepan over a low heat, add the onion and salt, sauté for ten minutes. Add the meat, increase heat and brown. Pour sufficient water to cover, add cinnamon, reduce heat, cover and simmer until the meat is cooked.

Remove cinnamon sticks and discard. Remove the meat with a slotted spoon and keep warm. Add the honey and apricots or raisins to the remaining liquid, reduce to a sauce consistency. Put meat back in the sauce, heat through.

Serve with the roasted almonds and roasted sesame seeds.


Smen MOROCCO EUROPE clarified butter

  • 250 g unsalted butter
  • 5 g salt

Melt butter, then simmer for 30 minutes. Strain through muslin several times until the liquid is clear, add salt, pour into a sterlised jar.


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