I made Adjika from the cookbook Kachka a while back - really good with a bitter note from fenugreek. I haven’t come across the bitter in turkish cooking, it’s interesting that it’s a home sauce there too.
Re Abyssinian spice - is it their term for berbere?
ETA: I’m intrigued by the adjika/acuka origin story now. Nothing similar in Musa Dagdeviren’s tome. Thanks for the rabbit hole… should be fun
Since this has now become a thread of it’s own, and you guys keep posting in this thread I can no longer resist.
(one of my fathers frequently told jokes when I was a child)
Daddy mole, momma mole and their two children (moles) were walking out of their hole in the ground as the first baby mole leading the way pauses and says: " I think I smell pancakes"
Second child following the first says: " Yeah I smell I smell it too, pancakes and syrup"
The momma mole next in line takes a few steps further exclaims!: " Yes!! Pancakes syrup and butter"!!!
The poppa mole bringing up the rear of the line with his head down, plowing forward says: “All I smell is Mole-asses”
Nothing specific - I usually just add a splash to a gin and soda (which I prefer to gin and tonic, as I find most tonic water overwhelmingly sweet). Sometimes with a splash of elderflower liqueur as well if I want a tiny bit more sweetness. Or use it instead of Chambord in a French mimosa!
Thanks, I was thinking of a splash in a G&T. I don’t like soda, I like Fever tree tonics, I find them less sweet. With the tartness I might try some in a Negroni.
Sweeten some mascarpone with honey or whatever strikes your fancy. Put a small scoop of it atop peeled, seedless orange slices fanned on a dessert plate. Drizzle with pomegranate molasses. Refreshing dessert, especially for a brunch.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
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It’s a regular ingredient in several Eastern Mediterranean/Middle Eastern dishes that I cook. But a splash or two into the gravy with roast beef or lamb adds a little twang to it.