* Exported from MasterCook *
Fish Spice
Recipe By :Chef/Owner Ana Sortun of Oleana, Cambridge, MA
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 limes -- or 3 oranges
1/4 cup sumac
1/4 cup fennel seeds -- ground finely
1 teaspoon Aleppo chile pepper -- dried ground (or 3/4 t. sweet paprika and 1/4 t. cayenne pepper mixed together)
Remove the zest of the limes or oranges with a vegetable peeler, avoiding
as much pith as possible. Place the zest on a baking sheet and tranfer it
to a gas oven with just the pilot burning. Place a wooden spoon in the
oven door to hold it open about an inch to allow for gentle heat and air
flow. Let the zest dry overnight.
If you don't have a gas oven, dry the zest in a cool, dry place for 2
days, then toast it in a 200 degree oven for one minute.
Grind the zest to a powder in the blender or a spice (or coffee) grinder
and mix in the remaining ingredients. Store in a tightly covered
container in a cool, dark place for up tp 4 months, or in the freezer.
Makes about 1/2 cup
ChupaNote: a teaspoon in tomato soup or mayonnaise is wonderful. I used 4
clementines rather than the oranges.
Cuisine:
"Turkish"
Source:
"Spice: Flavors of the Eastern Meditteranean by Ana Sortun, 2006"
S(Formatted by Chupa Babi in MC):
"June 2013"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 3g Fat (36.7% calories
from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0
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