Tag Archives: coriander

OUT with the OLD and in with the NEW: Time to throw out the old spices!

Spices_Down_Sink_blogMy students often ask me, “How long can I keep my spices?” This is a hard question to answer as throwing out your spices on a regular basis to replace with fresh ones can be very expensive. But one thing I will say is if you are going to do it only once a year, right before Passover is the ideal time!

Passover is all about spring and renewal, and your Seder dinner should reflect that with all fresh ingredients and spices. Many individuals that I interviewed from various countries (such as from India, Iran, Morocco, or Libya) explained that one of the first and most important things prepared in advance for the holiday were the spices. They were bought from the market as seeds, picked clean, washed, dried, and freshly ground all in honor of the holiday feast. The result? The food just tasted different. Better. Fresher. And to match a home that has been cleaned from top to bottom, the spices also had to be new.

So today, in honor of this tradition, I decided to go down to Kalustyan’s on 28th and Lexington Avenue to purchase some new spices to make sure that I would be getting rid of the old ones. If you haven’t been to this store yet, you definitely should. It’s a beautiful place, almost like a specialty food museum, and you will find yourself getting lost in all of the unusual spices, rices, sauces, and dried fruit. I walked in just for spices, but here is what I walked out with:

Roasted ground cumin (usually buy regular, but thought I would try the roasted)
Ground coriander (A staple in my house along with cumin)
Fenugreek seeds (for making Yemenite soup and Hilbeh sauce)
Turmeric (Generally need for Persian dishes)
Hazelnuts (To test my Sephardic Mustachudos cookie recipe for Passover)
Bokharian Sweet & Sour Persian Dried Plums (hope to use with Bukharian soup recipe next time!)
Whole wheat & white Moroccan couscous (for Mimounah break-fast party last night of Passover)
Tiny dried rosebuds and crushed rose petals (for Tunisian charoset recipe)
3 bags frozen fava beans (for helping my friend to make Tunisian M’soki on 2nd Seder night)

Spices_Kalustyans1_blog

Advertisements

Bukharian Egg & Matzah Soup with Sour Golden Plums

Soup_Matzah13This recipe is adapted from the one that I learned from Amnun Kimyagarov and his wife Zoya during my trip to Rego Park in late August of 2013 (see previous post from September 15, 2013). You can also find this recipe (called, “Oshi Masozgoshak“) in Amnun’s cookbook: “Classic Central Asian (Bukharian) Jewish Cuisine and Customs.”

The original recipe uses unripe green apricots, but dried yellow or golden plums are substituted here in the U.S. The trick is to add a slight tart flavor to the soup. Dried apricots can be used if you cannot find the dried yellow or golden plums in a Russian, Eastern European, or Asian grocery store, but keep in mind that the flavor should be more tart than sweet. Zoya used imported dried Olucha which are dried yellow plums that resemble giant golden raisins. According to Amnun’s Bukharian/Russian/English dictionary this translated to “Cornelian Cherry” and looked like this (see below):

YellowPlums_DriedWhen I went looking in a Russian grocery in Queens (right after my visit with Amnun and Zoya) I couldn’t find the same dried yellow plums that they had used, so instead I got a box of something that looked similar called Uzbek Apricot Kondak, which on the container were translated as “Small Size Apricots with Pits” (photo below). The Apricot Kondak were much more sweet than the Olucha that Zoya had used but looked pretty in the soup (make sure to warn guests about the big pits!). Perhaps the next time I would try to use a more sour apricot like the California variety. After emailing Amnun about this he told me that the taste of the soup should have a slightly sour flavor, so if you cannot find the dried sour plums you should add a few tablespoons of lemon juice instead.

Apricot_Kondak1Oshi Masozgoshak
(Yield: Serves 8 to 10
/Makes about 15 cups)

For Soup:
3 tablespoons vegetable, safflower, or canola oil

2 cups coarsely chopped onions (about 1 large)

1¼ pounds veal stew, beef stew, or chicken thighs cut into ¼-inch pieces

12 cups homemade plain veal, beef, or chicken broth or water

Meat bone (can be 2 reserved bones from chicken thighs, or 1 from veal or beef)

2 teaspoons fine sea salt
3 to 4 generous grindings of fresh black pepper
¾ pound carrots, cut into ½-inch cubes (about 2 cups cubed)
¾ pound white potatoes, cut into ½-inch cubes (about 2 cups cubed)
1½ cups dried golden or yellow plums, or Persian dried sour plums*
2 cups finely chopped sorrel leaves or loosely packed coriander leaves (stems discarded)

6 large eggs, lightly beaten

*If you cannot find these from an Asian, Persian, Central Asian/Russian, or Middle Eastern
specialty grocery store then substitute with dried California apricots and several tablespoons of
freshly squeezed lemon juice until you have reached desired tartness.

For Serving:
4 squares matzah, broken into 2-inch pieces

STEPS:
1. Pour oil into a large 4- to 6-quart pot or saucepan and warm over high heat for 1 minute.

Reduce to a medium-high heat and mix in onions. Cook for 5 to 7 minutes until very soft
but not browned.

2. Add meat and mix well. Cook meat, stirring often, until it becomes a greyish-brown color,
about 5 minutes.

3. Pour in broth (or water), and add bone(s), salt, and pepper and bring to boil over high heat.
Reduce to a medium heat and simmer for 15 minutes, uncovered.

4. Add the whole dried plums or apricots, mix well, and continue to simmer an additional
15 minutes uncovered.

5. Add the carrot and potato pieces, and chopped sorrel (or coriander leaves) and mix well.
Cook 10 minutes over medium heat, just until potatoes become soft but not mushy.

6. Slowly add the beaten eggs while stirring until eggs become long strands like egg drop soup,
about 1 minute. Remove from heat and serve immediately into individual soup bowls with
about ½ a square matzah broken up into each bowl.

©Jennifer Felicia Abadi:  www.TooGoodToPassover.com / jabadi@FistfulofLentils.com

The Seder

A Simple Passover Haggadah

Eshkol HaKofer

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

too GOOD to PASSOVER

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

In my Iraqi Kitchen: Recipes, History and Culture, by Nawal Nasrallah

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

Bendichas Manos

a blog about living, cooking and caring in the Ladino tradition

KOSHER LIKE ME

COMING SOON

my madeleine

Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe!

A Kosher Christmas

'Tis the Season to be Jewish

%d bloggers like this: