1,001 Best Hot and Spicy Recipes (9 page)
Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
Heat Scale: Mild
Dukkah is a staple in Egyptian households. This blend of spices, seeds, and toasted nuts or chickpeas originated in Egypt, but its popularity has spread throughout the Middle East and even “down under” to Australia and New Zealand. It gets its name from the Arabic word for “pound,” since the mixture is crushed or pounded to a coarse, rather than fine, powder. The roots of this dish stretch back to the Bedouin tribes that traveled the deserts in the area. When they would gather at night, they’d roast spices, nuts, and seeds over their campfires, pound them into a coarse powder, and make a meal by dipping hunks of bread into olive oil and then the dukkah. These days, Egyptian street vendors sell small paper cones filled with their unique dukkah blend, along with strips of pita bread. Customers dip the bread into the vendor’s bowl of olive oil and then their dukkah. Enjoyed for breakfast and as a snack or an appetizer, dukkah is also a very versatile seasoning that can be used as a topping on salads and vegetables, as a coating for poultry and fish, and as a tasty addition to bread.
½ cup (118 mL) hazelnuts
¼ cup (59 mL) coriander seeds
3 tablespoons (45 mL) sesame seeds
2 tablespoons (30 mL) cumin seeds
1 tablespoon (15 mL) black peppercorns
1 teaspoon (5 mL) fennel seeds
1 teaspoon (5 mL) dried mint leaves
Salt, to taste
¼ cup (59 mL) coriander seeds
3 tablespoons (45 mL) sesame seeds
2 tablespoons (30 mL) cumin seeds
1 tablespoon (15 mL) black peppercorns
1 teaspoon (5 mL) fennel seeds
1 teaspoon (5 mL) dried mint leaves
Salt, to taste
1.
Heat a heavy skillet over high heat. Add the hazelnuts and dry-roast them until slightly browned and fragrant, being careful that they don’t burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each ingredient to cool completely.
Heat a heavy skillet over high heat. Add the hazelnuts and dry-roast them until slightly browned and fragrant, being careful that they don’t burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each ingredient to cool completely.
2.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed to a coarse powder. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste. Store in an airtight container.
Moroccan CharmoulaPlace the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed to a coarse powder. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste. Store in an airtight container.
Yield: ⅓-½ cup (79-118 mL)
Heat Scale: Mild
Charmoula has been referred to as an all-purpose spicy cilantro pesto. Traditionally served with seafood, it can be used as a marinade or as a fresh sauce on top of baked, grilled, or even poached fish. Don’t limit yourself, though, as it’s also tasty with chicken or on steamed vegetables. Charmoula is used throughout Morocco, and although the blend of spices and herbs may vary, it always contains cilantro, garlic, olive oil, and lemon.
1 cup lightly packed cilantro (leaves and stems)
5 cloves garlic, peeled and chopped
3 tablespoons (15 mL) chopped parsley (flat leaf preferred)
3 tablespoons (15 mL) lemon juice (fresh preferred)
Zest of l lemon
2 teaspoons (10 mL) ground paprika
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) cumin seeds
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) freshly ground black pepper
2 tablespoons (30 mL) apple cider vinegar
¼-⅓ cup (59-79 mL) olive oil
5 cloves garlic, peeled and chopped
3 tablespoons (15 mL) chopped parsley (flat leaf preferred)
3 tablespoons (15 mL) lemon juice (fresh preferred)
Zest of l lemon
2 teaspoons (10 mL) ground paprika
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) cumin seeds
1 teaspoon (5 mL) ground cayenne
½ teaspoon (2.5 mL) freshly ground black pepper
2 tablespoons (30 mL) apple cider vinegar
¼-⅓ cup (59-79 mL) olive oil
1.
Place all the ingredients except the vinegar and oil in a blender or food processor and pulse to coarsely chop. With the motor running slowly, add the vinegar and enough of the oil to make a thick paste.
Place all the ingredients except the vinegar and oil in a blender or food processor and pulse to coarsely chop. With the motor running slowly, add the vinegar and enough of the oil to make a thick paste.
2.
Allow the sauce to sit for 20 to 30 minutes to blend the flavors. The sauce will keep for up to 1 month in the refrigerator.
Zhoug (Hot Herb Paste from Yemen)Allow the sauce to sit for 20 to 30 minutes to blend the flavors. The sauce will keep for up to 1 month in the refrigerator.
Yield: 1½ cups (354 mL)
Heat Scale: Medium to Hot
Yemenites often live to be more than 100 years of age, and that feat could be the result of the daily consumption of zhoug, a chile condiment that is served with meat, fish, and poultry—and just about anything else. The Yemenite Jews in Israel call this paste “shatta” and love it with lamb kebabs.
8 red serrano or jalapeño chiles, stems and seeds removed, chopped
1 cup (236 mL) chopped cilantro
½ cup (118 mL) chopped fresh parsley
2 tablespoons (30 mL) chopped garlic
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) salt
½-¾ cup (125-177 mL) olive oil
1 cup (236 mL) chopped cilantro
½ cup (118 mL) chopped fresh parsley
2 tablespoons (30 mL) chopped garlic
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) salt
½-¾ cup (125-177 mL) olive oil
1.
Place all the ingredients in a blender with enough oil to purée to a smooth paste.
Israeli Sabra DipPlace all the ingredients in a blender with enough oil to purée to a smooth paste.
Yield: About 1 cup (236 mL)
Heat Scale: Medium
According to Pat Chapman, the British spicy-food expert who gave me this recipe, sabra is an Israeli colloquialism for people born in the new Israel. This dip forms an important part of the mezzeh table and is served with celery, cucumber, carrots, mushrooms, and hot pita bread for dipping.
1 large ripe avocado, peeled and pitted
2 serrano or jalapeño chiles, stems and seeds removed, halved
1 onion, chopped
3 tablespoons (45 mL) lemon juice
1½ cups (354 mL) cottage or cream cheese
Milk as needed
Salt, to taste
2 serrano or jalapeño chiles, stems and seeds removed, halved
1 onion, chopped
3 tablespoons (45 mL) lemon juice
1½ cups (354 mL) cottage or cream cheese
Milk as needed
Salt, to taste
1.
In a blender, combine the avocado, pepper and onion and chop coarsely.
In a blender, combine the avocado, pepper and onion and chop coarsely.
2.
Add the lemon juice, cottage or cream cheese, and milk as needed and continue to blend until lumpy.
Add the lemon juice, cottage or cream cheese, and milk as needed and continue to blend until lumpy.
3.
Taste for seasoning and add salt as needed.
Hilbeh (Hot Fenugreek Dip)Taste for seasoning and add salt as needed.
Yield: About 1½ cups (354 mL)
Heat Scale: Hot
This Yemeni hot dip has quite a bit of fenugreek in it and tends to be bitter. Pat Chapman, who gave me the recipe, noted, “This dip is rather an acquired taste and is not for the faint-hearted.” He recommends soaking the fenugreek seeds in water to remove some of their bitterness. This dip is used with bread, and it is also spread over the Yemeni khouhz bread before it is baked.
¼ cup (59 mL) olive oil
6 cloves garlic, peeled and chopped
1 cup (236 mL) chopped onion
2 tablespoons (30 mL) fenugreek seeds, soaked in ½ cup (118 mL) water for
12 hours
⅛ teaspoon (.7 mL) ground cinnamon
⅛ teaspoon (.7 mL) ground coriander
⅛ teaspoon (.7 mL) ground cloves
⅛ teaspoon (.7 mL) ground cumin
⅛ teaspoon (.7 mL) ground paprika
⅛ teaspoon (.7 mL) freshly ground black pepper
1 cup (236 mL) chopped cilantro
4 canned plum tomatoes
3 tablespoons (45 mL) lemon juice
5 serrano or jalapeño chiles, stems and seeds removed, chopped
6 cloves garlic, peeled and chopped
1 cup (236 mL) chopped onion
2 tablespoons (30 mL) fenugreek seeds, soaked in ½ cup (118 mL) water for
12 hours
⅛ teaspoon (.7 mL) ground cinnamon
⅛ teaspoon (.7 mL) ground coriander
⅛ teaspoon (.7 mL) ground cloves
⅛ teaspoon (.7 mL) ground cumin
⅛ teaspoon (.7 mL) ground paprika
⅛ teaspoon (.7 mL) freshly ground black pepper
1 cup (236 mL) chopped cilantro
4 canned plum tomatoes
3 tablespoons (45 mL) lemon juice
5 serrano or jalapeño chiles, stems and seeds removed, chopped
1.
In a saucepan, heat the oil over medium heat. Add the garlic and sauté for 1 minute. Add the onion and sauté for 3 minutes, stirring constantly.
In a saucepan, heat the oil over medium heat. Add the garlic and sauté for 1 minute. Add the onion and sauté for 3 minutes, stirring constantly.
2.
Drain the fenugreek seeds, add them to the saucepan, and cook for 3 more minutes. Add the ground spices and cilantro and cook for 3 more minutes, stirring occasionally. Remove from the heat and transfer to a food processor or blender.
Drain the fenugreek seeds, add them to the saucepan, and cook for 3 more minutes. Add the ground spices and cilantro and cook for 3 more minutes, stirring occasionally. Remove from the heat and transfer to a food processor or blender.
3.
Add the remaining ingredients and pulse to a purée.
Harissa SauceAdd the remaining ingredients and pulse to a purée.
Yield: 1½ cups (354 mL)
Heat Scale: Medium
This sauce is thought to be of Tunisian origin but is found throughout North Africa. It is used to flavor couscous and grilled dishes such as brochettes and as a relish with salads. The sauce reflects the region’s love of spicy combinations, all with a definite cumin taste. Cover this sauce with a thin film of olive oil and it will keep for up to a couple of months in the refrigerator.
10 dried whole red New Mexican chiles, stems and seeds removed
2 tablespoons (15 mL) olive oil
5 cloves garlic
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground caraway
2 tablespoons (15 mL) olive oil
5 cloves garlic
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground caraway
1.
Cover the chiles with hot water and let them sit for 15 minutes or until they soften.
Cover the chiles with hot water and let them sit for 15 minutes or until they soften.
2.
Reserving the soaking water, transfer the chiles to a blender. Add the remaining ingredients and purée until smooth, adding the reserved soaking water as needed to thin the mixture. The sauce should have the consistency of a thick paste.
South African Cape Curry PowderReserving the soaking water, transfer the chiles to a blender. Add the remaining ingredients and purée until smooth, adding the reserved soaking water as needed to thin the mixture. The sauce should have the consistency of a thick paste.
Yield: ¼ cup (59 mL)
Heat Scale: Medium
This curry powder reflects the influence of the Malaysian slaves brought to South Africa by the Dutch and the indentured Indian laborers who worked on the sugar plantations in the 1800s. Some curry mixtures contain as few as three ingredients, while others, such as this one, have a more complex mix of spices. Use this in any dish calling for a curry powder.
2 teaspoons (10 mL) coriander seeds
1 teaspoon (5 mL) black mustard seeds
1 teaspoon (5 mL) black peppercorns
½ teaspoon (2.5 mL) fenugreek seeds
½ teaspoon (2.5 mL) fennel seeds
6 whole cloves
3 bird chiles, stems and seeds removed (or substitute piquins or santakas)
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground cardamom
¼ teaspoon (1.25 mL) ground cumin
1 teaspoon (5 mL) black mustard seeds
1 teaspoon (5 mL) black peppercorns
½ teaspoon (2.5 mL) fenugreek seeds
½ teaspoon (2.5 mL) fennel seeds
6 whole cloves
3 bird chiles, stems and seeds removed (or substitute piquins or santakas)
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground cardamom
¼ teaspoon (1.25 mL) ground cumin
1.
Heat a heavy skillet over high heat. Add the coriander, mustard, black peppercorns, fenugreek, fennel, and cloves and dry-roast until the seeds darken and become fragrant, taking care that they don’t burn. Remove the skillet from the heat and allow the ingredients to cool completely, then place them in a spice mill or coffee grinder, along with the chiles, and process to a fine powder.
Heat a heavy skillet over high heat. Add the coriander, mustard, black peppercorns, fenugreek, fennel, and cloves and dry-roast until the seeds darken and become fragrant, taking care that they don’t burn. Remove the skillet from the heat and allow the ingredients to cool completely, then place them in a spice mill or coffee grinder, along with the chiles, and process to a fine powder.
2.
Transfer the mixture to a bowl, add the remaining ingredients, and stir to blend. Store the mixture in an airtight container.
Niter Kebbeh (Ethiopian Curried Spiced Butter)Transfer the mixture to a bowl, add the remaining ingredients, and stir to blend. Store the mixture in an airtight container.
Yield: About 2 cups (473 mL)
Heat Scale: Mild
An essential ingredient in many traditional Ethiopian dishes, niter kebbeh is a bright orange clarified butter. It’s similar to Indian ghee, but this version has a rich aroma and taste. Clarified butter can be cooked at higher temperatures than regular butter because it doesn’t contain any of the milk solids that burn. This type of butter is the secret to making a good omelet. Niter kebbeh will solidify in the refrigerator but reliquify at room temperature. Be sure to strain out all of the solids so the butter does not become rancid.
4 whole cloves
1 (1-inch [2.5 cm]) cinnamon stick
¾ teaspoon (3.75 mL) cardamom seeds
½ teaspoon (2.5 mL) fenugreek seeds
2 pounds (1.1 kg) unsalted butter
¼ cup (59 mL) chopped onion
2 tablespoons (30 mL) chopped garlic
1 tablespoon (15 mL) grated ginger
1½ teaspoons (7.5 mL) ground turmeric
¼ teaspoon (1.25 mL) freshly grated nutmeg
1 (1-inch [2.5 cm]) cinnamon stick
¾ teaspoon (3.75 mL) cardamom seeds
½ teaspoon (2.5 mL) fenugreek seeds
2 pounds (1.1 kg) unsalted butter
¼ cup (59 mL) chopped onion
2 tablespoons (30 mL) chopped garlic
1 tablespoon (15 mL) grated ginger
1½ teaspoons (7.5 mL) ground turmeric
¼ teaspoon (1.25 mL) freshly grated nutmeg
1.
Heat a heavy skillet over high heat. Add the cloves, cinnamon, cardamom, and fenugreek and dry-roast until the seeds darken and become fragrant, being careful that they don’t burn. Remove the skillet from the heat and allow the mixture to cool.
Heat a heavy skillet over high heat. Add the cloves, cinnamon, cardamom, and fenugreek and dry-roast until the seeds darken and become fragrant, being careful that they don’t burn. Remove the skillet from the heat and allow the mixture to cool.
2.
Melt the butter in a heavy saucepan over low heat, but do not let it brown. Increase the heat and bring the butter to a boil, stirring frequently. Skim off the foam that forms.
Melt the butter in a heavy saucepan over low heat, but do not let it brown. Increase the heat and bring the butter to a boil, stirring frequently. Skim off the foam that forms.
3.
Add the remaining ingredients, including the toasted spice mixture, to the pan. Reduce the heat to low and simmer the butter, uncovered, for 45 minutes. Do not stir.
Add the remaining ingredients, including the toasted spice mixture, to the pan. Reduce the heat to low and simmer the butter, uncovered, for 45 minutes. Do not stir.
4.
When the milk solids at the bottom of the pan are a golden brown, strain the transparent butter through a linen towel into a bowl until no solids remain. Store the butter in the refrigerator or at room temperature for up to 3 months.
Komkommer-Sambal (Capetown Cucumber Sambal)When the milk solids at the bottom of the pan are a golden brown, strain the transparent butter through a linen towel into a bowl until no solids remain. Store the butter in the refrigerator or at room temperature for up to 3 months.
Yield: 1½ cups (354 mL)
Heat Scale: Medium
Despite the chiles in this recipe, it’s referred to as a “cool” sambal in South Africa, probably because cucumbers are considered a cool and refreshing vegetable. This condiment is typically served with hot curries. Substitute carrots and you have wortelsambal; apples, and you have appel-sambal.
5 small, sweet cucumbers, peeled and grated
2 tablespoons (10 mL) salt
2 serrano or jalapeño chiles, stems and seeds removed, minced
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) distilled white vinegar
2 tablespoons (10 mL) salt
2 serrano or jalapeño chiles, stems and seeds removed, minced
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) distilled white vinegar
1.
Place the cucumbers in a bowl, sprinkle them with the salt, mix well, and let stand for 15 minutes.
Place the cucumbers in a bowl, sprinkle them with the salt, mix well, and let stand for 15 minutes.
2.
Squeeze out all the liquid from the cucumber through cloth or paper towels.
Squeeze out all the liquid from the cucumber through cloth or paper towels.
3.
Combine the cucumbers with the remaining ingredients and mix well. Let stand for 15 minutes to blend the flavors, then serve.
Combine the cucumbers with the remaining ingredients and mix well. Let stand for 15 minutes to blend the flavors, then serve.
Variation
Fresh red chiles are visually appealing in this condiment.
Teemateem Beqarya (Fresh Tomato and Green Chile Relish)Yield: 6 servings
Heat Scale: Medium
The unique feature of this Ethiopian relish is that it is hot and spicy and served chilled, so your taste buds get a double thrill. This recipe is very similar to a Southwestern salsa; however, instead of tortilla chips, injera bread is served with this relish. (Note: This recipe requires advance preparation.)
¾ cup (177 mL) chopped roasted and peeled green New Mexican chiles
3 cups (708 mL) peeled chopped tomatoes
3 tablespoons (45 mL) vegetable oil
⅓ cup (79 mL) chopped red onions
Salt, to taste
1½ tablespoons (22 mL) fresh lemon or lime juice
¼ teaspoon (1.25 mL) freshly ground black pepper
3 cups (708 mL) peeled chopped tomatoes
3 tablespoons (45 mL) vegetable oil
⅓ cup (79 mL) chopped red onions
Salt, to taste
1½ tablespoons (22 mL) fresh lemon or lime juice
¼ teaspoon (1.25 mL) freshly ground black pepper
1.
In a medium ceramic bowl, combine all the ingredients and toss them together. Cover and marinate at room temperature for 1 hour.
In a medium ceramic bowl, combine all the ingredients and toss them together. Cover and marinate at room temperature for 1 hour.
2.
Refrigerate the mixture for 2 hours, then serve.
Apple-Raisin BlatjangRefrigerate the mixture for 2 hours, then serve.
Yield: 2-3 quarts (1.9-2.85 L)
Heat Scale: Mild
Feel free to add some spices, such as coriander, to this South African chutney-like condiment if you wish. The apples can be mashed or puréed to make a smoother sauce. Serve at room temperature with curries.
3 pounds (1.5 kg) apples, peeled, cored, and chopped
½ pound (224 g) raisins, chopped
1½ quarts (1.7 L) wine vinegar
1 cup (236 mL) sugar
1 tablespoon (15 mL) salt
2 fresh small green chiles, such as serrano, stems and seeds removed, chopped
1 clove garlic, peeled and chopped
2 tablespoons (30 mL) minced fresh ginger
½ pound (224 g) raisins, chopped
1½ quarts (1.7 L) wine vinegar
1 cup (236 mL) sugar
1 tablespoon (15 mL) salt
2 fresh small green chiles, such as serrano, stems and seeds removed, chopped
1 clove garlic, peeled and chopped
2 tablespoons (30 mL) minced fresh ginger
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