Spice (83 page)

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

spiced, fried haloumi cheese with pear and, 10–11

desserts:

Arabic coffee pot de crème, 30–31

black walnut baklava, 129–31

chamomile berry soup with chamomile sabayon, 312–13

frozen jasmine soufflé with tropical fruit syrup, 323–25

künefe with champagne-cardamom syrup, 34–35

molding frozen, 325

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

panforte, 68–69

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

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

poached nectarine stuffed with nougat glacé, 316–19

Sicilian cremolata with sugared almonds, 354–56

strawberry lavender tart, 326–28

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

dill, fresh, 248, 250

recipes with fresh parsley, mint, sweet basil and, 251–73

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

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

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

dukkah (Egyptian spice mix) with nuts and olive oil, carrot purée and, 6–7

dumplings:

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

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

Dunia’s iced tea, 329

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eggplant:

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

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

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

soufflé, 265–66

eggs:

in Arabic coffee pot de crème, 30–31

in chamomile sabayon, chamomile berry soup with, 312–13

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

deviled, with tuna and black olives, 203–4

in eggplant soufflé, 265–66

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

in frozen jasmine soufflé with tropical fruit syrup, 323–25

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

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

Ihsan’s “doggy,” 218–19

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

-lemon soup with saffron and crab, 51–52

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

in pumpkin borek, 115–16

in rice cakes, 65

in sweet potato bisteeya, 42–44

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

Egyptian spice mix and carrot purée, with nuts and olive oil, 6–7

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

Erdinc, Ferda, x, 12, 15, 267

Ezzediene, Diala, 329

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

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

fennel, 72–73

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

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

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

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

fennel seed, 70, 72–73

recipes with sumac, citrus and, 74–99

fenugreek, 196, 198

recipes with curry powder, turmeric and, 199–225

feta cheese, 349

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

in green tomato soup with summer savory, 285–86

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

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

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

in Turkish cheese pancakes, 343–45

whipped, with sweet and hot peppers, 149

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

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

fish:

charmoula spice for grilled, 205

fumet (broth), 161

salting of, 124

spice, 75

see also specific fish
folding, 135

fritters:

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

zucchini, with nasturtium aioli, 308–9

frozen desserts, tips on molding, 325

frozen jasmine soufflé with tropical fruit syrup, 323–25

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

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