Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion by Susan Herrmann Loomis

Author:Susan Herrmann Loomis [Loomis, Susan Herrmann]
Language: eng
Format: mobi, epub, azw3
Tags: Specific Ingredients, Gardening, Cooking, Nuts, Natural Foods, General, Courses & Dishes, Fruit, Cookery (Nuts), Cooking (Nuts), food.cookbooks
ISBN: 9780061235016
Google: 5b_uTDMpRikC
Amazon: 0061235016
Publisher: HarperCollins
Published: 2010-01-02T00:00:00+00:00

Lamb and Apples with Pistachios

Makes 6 servings

A true classic of Antep cooking, from the east Anatolian area of Turkey, this dish is easy to identify for the classic bright green pistachios and rich-tasting dried pepper paste (available at Middle Eastern markets or at kalustyans.com), tender lamb, and a host of spices. All combined, the ingredients evoke a “wow” when the dish is served, for it is unusual, bright, satisfyingly delicious. I owe this dish to Mrs. Sermin Ocak, the recognized master chef of Gaziantep, Turkey, who served this to me as part of a sumptuous meal she prepared for a group of her friends.

This would be lovely with a white Burgundy.

2 tablespoons extra virgin olive oil

1¾ pounds (860 g) boneless lamb shoulder, cut into 1½-inch (4-cm) cubes

Fine sea salt

1½ pounds (675 g) white onions, cut into eighths

1 tablespoon Turkish pepper paste (biber salcasi)

¼ cup (60 ml) tomato paste

½ teaspoon freshly ground allspice

4 medium (about 3 ounces/90g each) rm, tart apples or quince, peeled, cored, and cut into 1½-inch (4-cm) cubes

1/3 cup (55 g) pistachios, lightly toasted

1 small, rm, moderately tart apple, preferably with very red skin, cored, skin on, very thinly sliced, for garnish

Fleur de sel (optional)

Note: This is traditionally made with quince, but because they are hard to find, I adapted the recipe for apples. By all means, use quince if you have them. If using apples, try a firm variety such as Cox Orange Pippin, Fuji, or Pink Lady. The garnish of apple slices may seem tricky or fussy, but the slices atop this dish are beautiful against the lamb and the green of the pistachios. The apple garnish fits just as well if you’ve used quince in the recipe.

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