Comments on: Crisis, Schmeisis… https://www.saltshaker.net/20080507/crisis-schmeisis Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 16 May 2015 22:34:49 +0000 hourly 1 https://wordpress.org/?v=7.1 By: A Mere 2,400 Years On… https://www.saltshaker.net/20080507/crisis-schmeisis#comment-239871 Sat, 16 May 2015 22:34:49 +0000 https://www.saltshaker.net/20080507/crisis-schmeisis#comment-239871 […] Greece to the Middle East, in this case, with minor spicing changes, the same as one we did for our Syrian dinner a year and a half ago, and served up with a soured cream and fresh herb sauce. The wine, from Santa […]

]]> By: dan https://www.saltshaker.net/20080507/crisis-schmeisis#comment-211628 Mon, 07 Nov 2011 11:33:43 +0000 https://www.saltshaker.net/20080507/crisis-schmeisis#comment-211628 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 https://www.saltshaker.net/20080507/crisis-schmeisis#comment-211627 Mon, 07 Nov 2011 08:01:39 +0000 https://www.saltshaker.net/20080507/crisis-schmeisis#comment-211627 anyone knows the recipe for kofte bahar ?

ingredients & dosage ?

]]> By: SaltShaker » Blog Archive » Another Night of Vegging Out on the Mediterranean https://www.saltshaker.net/20080507/crisis-schmeisis#comment-197546 Tue, 27 Apr 2010 15:27:15 +0000 https://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 […]

]]> By: SaltShaker » Blog Archive » Dracula Romanticism https://www.saltshaker.net/20080507/crisis-schmeisis#comment-168611 Tue, 09 Sep 2008 13:56:23 +0000 https://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 […]

]]> By: dan https://www.saltshaker.net/20080507/crisis-schmeisis#comment-142164 Tue, 08 Jul 2008 12:14:06 +0000 https://www.saltshaker.net/20080507/crisis-schmeisis#comment-142164 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.

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