Back To Basics: Aleppo Seven-Spice Mix

Approximately three minutes before I planned to announce to Wyatt that on Sunday I would cook a semi-complicated Syrian dish for supper, he announced, as is his wont, that he was making Sunday Gravy. That same day (duh).  

Then, cinnamon.

Wyatt goes all out for Sunday gravy, procuring various cuts of high-quality meats, plus loads of tomatoes, naturally, and more vegetables from our garden. The whole thing simmers for hours, first, filling our house with an intoxicating umami scent, then filling our bellies, and finally, filling our fridge with leftovers, because he always makes 10 times too much. 

Next, ground black pepper.

Well, me wanted Sunday Gravy and me also wanted to make something Syrian.

Also, nutmeg.

I thumbed to the beginning of my cookbook and picked something simple that I would certainly use repeatedly at later dates: Aleppo Spice Mix.

And, cardamom.

The fact that I didn't make this earlier is pretty shameful, considering it's the go-to spice mix for many Syrian dishes and most introductions to Syrian cooking strongly advise procuring/making your own first. 

...cloves...

But I have never been good at following directions. If you've following along picture page-style, you already know most of the components. See below for proportions.

Ingredients

• 2 tablespoons ground allspice

• 1 tablespoon cinnamon

• 1/2 tablespoon black pepper

• 1/2 tablespoon grated nutmeg

• 1/2 tablespoon cardamom pods

• 3/4 teaspoon ground cloves

• 3/4 teaspoon ground ginger

Directions

Combine all spices and store in air-tight container. 

*If you're feeling extra-fancy, roast the cardamom pods over low heat before combining.

Sit Geleila: "Respected Lady" Salad

About a year ago, my father- and mother-in-law presented us with a wonderful assortment of vegetables pickled and canned by a local vendor from their home in Maine. Between the two of us, we buy more food than necessary,  so embarrassingly some of these treats remained buried in my pantry, whose disordered culinary copia would surely  would make me eligible for a televised intervention on Hoarders. 

Serves 6-8 or 1 Joanna 2 nights in a row

I was initially charmed by the charming translation of Sit Geleila, then further excited by the possibility of swapping the pickled turnips for beets given their similar flavor profile. Incidentally, beet juice is used for coloring in the traditional form of the recipe, so I wasn't straying too much from authenticity. 

Messy mise-en-place.

Sit Geleila is by far the best mezze I have made this year. There is something about how the nuttiness of the cumin complements the acidic twang of the onions and sweetness of the beets that makes it incredibly refreshing yet filling. This dish is one of the few that doesn't not benefit from extra olive oil because you really don't want the rich fats to overwhelm the simpler botanical flavors.  

A lovely lunch or main accompaniment.

Ingredients

• 14 ounces pickled turnips (or beets) chopped into small chunks

• 1 small onion chopped

• 2 teaspoons cumin, ground from fresh seeds

• 3 tablespoons olive oil

Directions

1. Slice turnips or beets into bite-size chunks.

2. Add chopped onion, cumin, and olive oil. 

3. Mix vigorously to combine. Serve immediately if eating indoors or chill in the fridge a bit for al fresco celebrations.