Comments on: Crisis, Schmeisis… http://www.saltshaker.net/20080507/crisis-schmeisis Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: dan http://www.saltshaker.net/20080507/crisis-schmeisis/comment-page-1#comment-211628 dan Mon, 07 Nov 2011 11:33:43 +0000 http://www.saltshaker.net/20080507/crisis-schmeisis#comment-211628 I can't help you with the Turkish <em>kofte bahari</em> that Sila mentioned, but, the <em>baharat</em> that I make when I make my own is a ground mix (best to grind from whole spices, but it will work with pre-ground ones) of: 1½ teaspoons nutmeg 1 teaspoon black pepper 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon clove ¼ cinnamon stick (1/8 teaspoon ground) seeds from 2 green cardamom pods (1/3 teaspoon ground) 2 teaspoons hot paprika ½ teaspoon dried chili I can’t help you with the Turkish kofte bahari that Sila mentioned, but, the baharat that I make when I make my own is a ground mix (best to grind from whole spices, but it will work with pre-ground ones) of:

1½ teaspoons nutmeg
1 teaspoon black pepper
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon clove
¼ cinnamon stick (1/8 teaspoon ground)
seeds from 2 green cardamom pods (1/3 teaspoon ground)
2 teaspoons hot paprika
½ teaspoon dried chili

]]> By: Daphne http://www.saltshaker.net/20080507/crisis-schmeisis/comment-page-1#comment-211627 Daphne Mon, 07 Nov 2011 08:01:39 +0000 http://www.saltshaker.net/20080507/crisis-schmeisis#comment-211627 anyone knows the recipe for kofte bahar ? ingredients & dosage ? anyone knows the recipe for kofte bahar ?

ingredients & dosage ?

]]> By: SaltShaker » Blog Archive » Another Night of Vegging Out on the Mediterranean http://www.saltshaker.net/20080507/crisis-schmeisis/comment-page-1#comment-197546 SaltShaker » Blog Archive » Another Night of Vegging Out on the Mediterranean Tue, 27 Apr 2010 15:27:15 +0000 http://www.saltshaker.net/20080507/crisis-schmeisis#comment-197546 [...] grape leaves, veggie style, in and of themselves, not a new version but my tried and true one. The change, a Taratur Sauce – tahini (sesame paste), lemon, salt, and enough water to thin [...] [...] grape leaves, veggie style, in and of themselves, not a new version but my tried and true one. The change, a Taratur Sauce – tahini (sesame paste), lemon, salt, and enough water to thin [...]

]]> By: SaltShaker » Blog Archive » Dracula Romanticism http://www.saltshaker.net/20080507/crisis-schmeisis/comment-page-1#comment-168611 SaltShaker » Blog Archive » Dracula Romanticism Tue, 09 Sep 2008 13:56:23 +0000 http://www.saltshaker.net/20080507/crisis-schmeisis#comment-168611 [...] talked before about how to make stuffed grape leaves, these follow the same process, just with a different filling. I sauteed diced oyster mushrooms and [...] [...] talked before about how to make stuffed grape leaves, these follow the same process, just with a different filling. I sauteed diced oyster mushrooms and [...]

]]> By: dan http://www.saltshaker.net/20080507/crisis-schmeisis/comment-page-1#comment-142164 dan Tue, 08 Jul 2008 12:14:06 +0000 http://www.saltshaker.net/20080507/crisis-schmeisis#comment-142164 There are definitely close similarities. Classic <em>garam masala</em> is a mix of cinnamon, bay leaf, cumin, coriander, cardamom, black peppercorns, cloves, and mace - so you can see that most of the ingredients are the same, though, in quite different proportions, the only big difference is <em>baharat</em> contains a large amount of paprika, plus ground hot chilies, and obviously for a spicy version of <em>garam masala</em> it's not unusual to add the latter. There are definitely close similarities. Classic garam masala is a mix of cinnamon, bay leaf, cumin, coriander, cardamom, black peppercorns, cloves, and mace – so you can see that most of the ingredients are the same, though, in quite different proportions, the only big difference is baharat contains a large amount of paprika, plus ground hot chilies, and obviously for a spicy version of garam masala it’s not unusual to add the latter.

]]> By: Gautam http://www.saltshaker.net/20080507/crisis-schmeisis/comment-page-1#comment-141838 Gautam Mon, 07 Jul 2008 20:07:14 +0000 http://www.saltshaker.net/20080507/crisis-schmeisis#comment-141838 Maybe it's just me but the 'baharat' you used reminds of the 'garam masala' we often make at home in India. Maybe it’s just me but the ‘baharat’ you used reminds of the ‘garam masala’ we often make at home in India.

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