Dill
Honey-Mustard Salmon
This dish is elegant enough for company, quick enough for a “desperation dinner,” and convenient enough for any cook. You can put it together at the last minute or assemble it in the morning so it’s ready to cook when you are.
Dill and Sour Cream Dip
The subtle, fresh taste of dill is at its best when teamed with cucumbers. Cut some into spears, rounds, or wedges and try them with this super-simple dip.
Hungry-Man Bloody-Mary Burgers and Spicy Garlic-Roasted Broccoli
A friend recommended that I add a little fresh dill and lime juice to my regular Bloody Mary concoction. I gave it a shot and it was great! The dill and lime punched up all the flavors without taking them over. I’ve applied that trick to these burgers.
Herring with Mustard Sauce
Sometimes in the ninth century, or perhaps earlier, Baltic fishermen figured out that curing herring in salt would preserve it. Caught and immediately salted to prevent spoilage, the fish was then brought back to French ports to be sold, often by Jewish purveyors who transported it up the Rhône. Salting fish was so important in the medieval period that salt-fish mongers, like fresh-fish mongers, had their own stores for salted, dried, and brined fish such as herring and cod. Because the fish had not in fact been cooked, rabbis considered salted fish to be kosher even if it had been salted by gentiles. For centuries Jews in northern France, who couldn’t eat pork, ate herring as their daily protein. It was prepared in a variety of ways, most often first soaked in milk to remove the excess saltiness, then dressed with vinegar and oil, and served with lots of sliced raw onion and hot boiled potatoes. Jews in France have put a French touch on their herring dishes, serving them as an appetizer rather than as a main course. They usually prepare the herring with either a horseradish sauce with apples, hard-boiled eggs, and beets, or a mustard-dill sauce with sugar, cream, and vinegar. To break the fast of Yom Kippur, Alsatian Jews use a sweet-and-sour cream sauce with their herring.
Sabzi Polow
Iranians have a predilection for fresh herbs, which they use in huge quantities. This traditional Iranian New Year’s dish consists of rice cooked with a variety of fresh herbs. Their greenness is believed to ensure a happy and “green” year ahead. The herbs are chosen according to individual taste and mood, and to what is available. Favorite Iranian herbs include tarragon, chives, flat-leaf parsley, dill, fenugreek, and cilantro. Choose 3 or 4 or use them all, but try to use fresh ones.
Zeytinyagli Barbunya
Beans cooked in olive oil and eaten at room temperature are a Turkish staple. The mottled pink borlotti beans (they are called barbunya, which is also the name for red mullets) are a special treat. The Turkish ones obtainable here need to be picked over for foreign matter. There are also good-quality canned varieties which you can use.
Kuzu Kapama
A Turkish specialty. The meat becomes so tender you can pull pieces off with your fingers.
Uskumru Dolmasu
A Turkish delicacy. A humble fish for a regal occasion. The skin of the fish is stuffed with its own flesh mixed with a rich filling. It is rolled in beaten egg, then in flour and breadcrumbs, and deep-fried in olive or nut oil. It is quite a bit of work but is delicious eaten hot or cold, as an entrée or as a main dish.
Tepsi Boregi
This wonderful creamy Turkish pie is something between a savory flan and a cheese lasagna. The fillo turns into a soft, thin pasta, so don’t expect it to be crisp and papery. It sounds complicated but it is quite easy, and you will be delighted by the lightness and the variety of flavors and textures.
Tyropitta
The filling is a traditional one for the famous Greek pie. A milder-tasting alternative was adopted in Britain by my contemporaries from Egypt. Both make a lovely teatime savory as well as a snack meal accompanied by salad.
Little Cheese Fillo Rolls
These dainty little rolls, or “cigars,” make ideal appetizers and canapés. The cheese used is beyaz peynir, or “white cheese,” which is salty and much like feta cheese. Use large sheets of fillo measuring about 19 inches × 12 inches, cut into strips, but if the fillo sheets are too thin, the pastry is liable to tear and the filling to burst out during the cooking. In that case, use 2 strips together, brushing with butter in between. You will then need to double the number of sheets. I prefer using only one strip if possible, as it makes for a lighter pastry. (See page 9 for information about fillo.) Serve the rolls hot. They can be made in advance and reheated.
Zucchini Fritters
Fried onions, feta cheese, and herbs lift what is otherwise a bland vegetable. These little fritters can be served hot or cold. They can be made in advance and reheated.