Spice (85 page)

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

kasseri cheese:

in eggplant soufflé, 265–66

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

roast chicken stuffed with basturma and, 223–25

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

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

in Turkish cheese pancakes, 343–45

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

Kilpatrick, Maura, 34, 129, 132, 176, 301–2, 312, 314, 316, 320, 323, 325, 354

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

Kokkari restaurant, 28

künefe with champagne-cardamom syrup, 34–35

Kyriakides, Cassie, 220

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labne (yogurt cheese), 80

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

lamb:

spoon, 22–23

steak with Turkish spices and moussaka, 166–69

Turkish baharat spice mix for, 232

lamejun (flatbread), 95

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

L’Atelier restaurant, 206

lavash (thin bread), 94

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

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

lavender, 300, 302

recipes for edible flowers and, 303–29

leeks:

scallop pizza with fennel seed and, 92–93

steamed mussels with smoky paprika and, 150–51

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

lemon:

aioli, 50

in avocado hummus, fried squid with, 17–18

in champagne-cardamom syrup, künefe with, 34–35

in creamy parsnip hummus with parsley, 188–89

crispy, chicken with za’atar, 245–47

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

-egg soup with saffron and crab, 51–52

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

in roast chicken stuffed with basturma and kasseri cheese, 223–25

in steak tartare, Turkish style, 120–22

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mace, 103

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

manaaeesh, Francisco’s (flatbread with za’atar), 240–41

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

mascarpone cheese:

in künefe with champagne-cardamom syrup, 34–35

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

Maya, Rafael, 157

mayonnaise, in deviled eggs with tuna and black olives, 203–4

Mazy’s jeweled rice, 58–59

Meddeb, Moncef, ix–x

Mediterranean Feast, A (Wright), 146

Mehrabyan, Armen, 110, 334

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

Middle Eastern five-spice, 109

milk, whole:

in Arabic coffee pot de crème, 30–31

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

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

in mashed potatoes with fenugreek, 216–17

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

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

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

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

mint, dried, 228–29

recipes with dried oregano, za’atar and, 231–47

mint, fresh, 248–50

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

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

Mooridian, Mark, 28

Moroccan ras el hannout (spice blend), 16

Moroccan-style sweet potato bisteeya, 42–44

Mourad, Mona, 20

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

Mozayeni, Mazy, 58

mozzarella cheese:

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

in fried green tomato Parmesan, 287–88

in künefe with champagne-cardamom syrup, 34–35

melon and tomato salad with oregano and, 278–79

in pumpkin borek, 115–16

muhammara: red pepper and walnut purée, 153–55

mulberries:

in Mazy’s jeweled rice, 58–59

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

mushrooms:

grilled, banderilla, 45–46

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

mussels:

fried, with Turkish tarator sauce, 352–53

steamed, with leeks and smoky paprika, 150–51

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