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I am not posting so often meaty recipes, but lately, I've fall in love with lamb and its rich texture and tastes, therefore, it was a great experiment to test a couple of delicious spicy matches. As usual, the mixture between sweet and savory is one of my favorite combinations, therefore, expect a lot of unusual matches in this recipe. Unfortunatelly, for various - very serious reasons - I did not keep any picture of the ready meal...As for now, you should believe my genuine words. Ingredients 450 gr. lamb 100 ml. lime juice 50 gr. grated ginger 150 ml. honey 2 tablespoon Ras el Hanout spices from Spice Kitchen UK , part of the Brand Ambassador Programme 50 ml. walnut oil 9 medium-sized walnut cloves 150 ml. red wine Directions Rub the lime and the ginger on both side of the meat. It will help to diminish the unpleasant lamb smell which is obvious especially when the meat was deeply frosten before being used. Rub the honey on both sides and the Ras el Hanout spices.  In a pan, add ...

Pods of tamarind in my Berlin Asian store The disadvantage of growing up not only in a house where food was the least priority - we had books, after all, lots of them - but also the traditional tastes were very simple - garlic was part of (almost) everything so it didn't count as a 'spice' and adding chilli or pepper to a dish was a great cooking achievement (did I say my mom actually never used salt in the kichen) - was that I had a very long way acknowledging basic spices and flavors. While some were debating about what kind of Oriental spices are suited for the lamb, I was slowly exploring various peppers and trying to understand how much salt I shall add to a soup to make it really tasty.  As usual, I was able to use this relative disadvantage as an opportunity to better explore a flavor and therefore to set the basics for my own knowledge about foods and their hidden qualities that a good spice can perfectly outline.  During my journey, besides the Middle Eastern flavo...

If you are having a tasty visit to any of the genuine Middle Eastern - especially Persian - restaurants, you may find on the table in addition to salt and pepper, also a reddish powder. It is sumac, made of red berries and sprinkled over a variety of foods, from salads to lamb, chicken and fish. It has a fruity salty taste, which may create a good balance by the marinade and add a fresh note to the hummus or fattoush.  Part of my mission of brand ambassador for the multi-awarded  Spice Kitchen UK , I included sumac as part of my list of favorite spices. Exciting adventure, as before that, I only shyly tried sumac in restaurants but never experienced its texture and flavor on my own. Therefore, my first encouter involved learning how to use it in some easy, classical combinations, but as soon as I got a strong foot on the spicy ground, I moved forward creating one unique - and unusual - recipe.  Here are my three ways to use sumac in the kitchen. And it is just the beginni...

One of the very few meals that I associate with childhood are quinces. Baked quinces, to be more specific. Every autumn, someone from my family, getting smaller and smaller with each year, used to prepare a tasty, spice-infused meal based on quinces. Very hard fruits with a very complicated texture and taste - not so sour but not sweet either - baked in an aromated sauce whose preparation was filling the air with various smells and aromas. Not the fruits I might love, but nevertheless the fruits reminding me of childhood. For years I tried to find them back and it is not that easy in Berlin, unless you are lucky to have a Russian or a Turkish store near by. Three years ago, I've found some, took them in my hands and smell them, with the same dedication as some might smell and look at the esrog on Sukkot. Actually, in the old country, the custom was to have them in the house near this beautiful autumn Jewish holiday. Only this year I've decided with all my mind and body to searc...