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Salmon Fillet with Moroccan Spices

7/11/2022

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Serves 4 
 
4 (4-6 ounce salmon fillets, skin-on). For best cooking, purchase fillets cut from the head end rather than the tail end. 
1 tablespoon olive oil
1 ½ teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoon whole fennel seeds
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
 
  1. Preheat the oven to 375 degrees.
  2. Let the salmon sit at room temperature for 20 minutes.
  3. Combine the cumin, coriander, and fennel seeds in a spice grinder or mortar and pestle. Grind until the coriander seed is just broken. Transfer the seeds to a small bowl and toss with the salt and pepper.
  4. Dry the salmon fillets with a paper towel. Coat the top of each piece of salmon with 1 teaspoon of the spice mix. Press the spices into the fish.  
  5. Heat a large oven proof cast iron or stainless-steel pan over medium-high heat with 1 tablespoon of olive oil.  When the pan is hot but not smoking, place the salmon pieces spice-side down, into the pan. Try to leave some space between each piece if possible. 
  6. Sear the fillets until the spices are golden and toasted, about 2 minutes. Using a spatula, turn the salmon fillets over in the pan and transfer the pan to the oven to cook until the salmon is just cooked through, about 15 minutes. To test the fish, press your finger on to the center of the fillet. It should be firm with a little "give". Serve hot, room temperature, or cold if you'd like.
Notes:
This spice mix is delicious on swordfish, tuna, shrimp, chicken, and pork. It is also very nice when cooked w/roasted vegetables. 



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Golden Gazpacho with Condiments

7/7/2021

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This recipe is from Ana Sortun, chef and author of Spice Flavors of the Eastern Mediterranean. 
I highly recommend each of Ana's Cambridge, MA based restaurants.
Sofra Bakery & Cafe
Oleana
Sarma
Serves 4

2 pints sungold tomatoes (about 6 cups)
1/2 cup fesh, plain bread crumbs or 1/2 small pita bread, torn into 1/2-inch pieces
2 tablespoons Spanish sherry vinegar
3/4 cup extra-virgin olive oil
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 tablespoon salt plus fore to taste
black pepper to taste
1 cup bottled sparkling mineral water
1 cup hand-torn crouton-size bread pieces
1 hard-boiled egg
1 red bell pepper, seeded, ribs removed, finely minced
6 chives, finely minced
  1. Place the tomatoes, breadcrumbs, vinegar, 1/2 cup of the oil, the turmeric, curry powder, 1 tablespoon salt, pepper, and sparkling water in a blender. Puree until smooth.
  2. Strain the soup through a fine sieve into a medium mixing bowl, pushing it through with the back of a ladle. Discard the pulp and seeds and check the sou for seasoning. It should be a beautiful golden color. Chill for at least one hour. 
  3. Chill 4 soup bowls for 20 minutes. 
  4. Preheat the oven to 350 degrees.
  5. In a small bowl, toss the hand-torn bread in the remaining 1/4 cup of olive oil and place them on a baking sheet. Season with salt and pepper to taste. Bake for about 7 minutes, until golden brown and crispy. Cool and set aside.
  6. Grate the hard-boiled egg with the finest side of a box grater so that you have little egg "jimmies." Place them in a small bowl and season them with salt and pepper to taste. Set aside and chill.
  7. Ladle the soup into the 4 chilled soup bowls. Serve immediately with the egg, peppers, croutons, and chives, all passed around separately so that guests can add condiments with each bite.
 
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Ground Beef and Pistachio Kebobs-Kofte

7/7/2021

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Picture
This recipe is from Ana Sortun, chef and author of Spice Flavors of the Eastern Mediterranean. 
I highly recommend each of Ana's Cambridge, MA based restaurants.
Sofra Bakery & Cafe
Oleana
Sarma
Serves 4

​1 pound ground beef or ground lamb (85% lean)
2 teaspoons Kebob Spice Mix - recipe below
1 teaspoon Aleppo chilies
1 roasted red bell pepper, finely chopped or 2 teaspoons Turkish red pepper paste
1 egg white
1 cup toasted and coarsely ground pistachios
2 teaspoons salt
8 skewers
​
For Serving
Four 10-inch pitas, cut in half
1 cup red onions thinly sliced and sprinkled with 1-2 teaspoons Sumac
1 cup Greek-style yogurt or whole-milk plain yogurt
1 cup roughly chopped tomato
1 cup roughly chopped romaine leaves
1 cup slightly sweet pickles
8 roughly chopped mint leaves
  1. Prepare a charcoal or gas grill or use a stovetop grill pan.
  2. Knead the ground meat with the kebob spice, chilies, and red pepper in a standing mixer with a paddle attachment on medium speed for 5 minutes, until the meat becomes creamy and a little sticky. If you don't have a standing mixer, use a food processor fitted with a metal blade, and carefully push the pulse button on and off until the meat becomes smooth. You can also do this by hand but it will take much longer.
  3. Add the egg white and pistachios and continue to knead the meat with the mixer until the mixture comes together again and reassembles a wet dough. Pinch a bit of the meat off and cook it to taste for seasoning.
  4. Shape the meat into eight 2-ounce patties or short sausage shapes and press each patty into a skewer. Squeeze and shape the kofte into long, thin meatballs around the skewers. Set aside. 
  5. Grill the kofte for 3-4 minutes on each side, until golden brown and cooked through.
  6. Rest the kofte on pita halves. Pass them around the table with bowls of slice red onions sprinkled with sumac, yogurt, tomatoes, romaine, pickles, and mint leaves.

Kebob Spice Mix
Makes 1/2 cup

2 tablespoons ground cumin
2 tablespoons dried, sieved oregano
2 tablespoons dried, sieved mint
1 tablespoon Aleppo chilies
1 tablespoon black pepper

Combine all the spices and herbs and store in an airtight container. 



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