“Nisan” is the word for the month of April in the Turkish language, which is the equivalent of the month of Nisan in the Hebrew calendar. The word has its roots in old Babylonian Assyrian Aramaic language, which is an ancestor of both Arabic and Hebrew. April is about renewal, about the new tastes of the spring, be it eggs or milk, or greens or lamb; it is all about what spring stands for. Actually, the associated Sumerian word “nisag” meant first fruits. Recipe of the Week: Haroset is one of the essential elements of the
Pesah Seder. It symbolizes the mortar the enslaved Jewish people used in
building the monuments in Egypt. There are several haroset recipes that
are all delightful to enjoy, even if one is not Jewish. This one has
all the goodness of the Mediterranean flavors; my personal touch is a
dash of orange flower water, please do try to add it if you can get hold
of some. Finely chop 1 cup of stoned dates and steep them in 1 cup of
sweet red wine together with 1 cup of raisins. The wine should be
kosher; in Turkey, Kavaklıdere winery produces kosher wine usually found
in all fine delicatessen shops in Nişantaşı, Istanbul, but if you’re
not keeping kosher any sweet wine will be fine. Meanwhile, grate the
peel of an orange first, then peel and chop the flesh reserving all
juices. Add all to the date-raisin mix.
Cut 1 red apple into a
fine dice. Mix all in a saucepan, add 1-heaped teaspoon of cinnamon and a
generous pour of orange flower water. Bring to a boil and cook over low
heat until it has the consistency of a thick paste. Haroset is a must
on the Seder table, but it will also be a lovely addition to your
breakfast or tea table along with some clotted cream kaymak.
Fork of the Week: Undoubtedly, both Easter and Passover are about eggs.
But aren’t we fed up with eggs with pale yellow yolks? Now there is a
new range of eggs with guaranteed bright orange yolks. The “Kor Yumurta”
brand feeds their chickens a special blend of red peppers, alfalfa meal
and marigold flowers. Here, the essential element is the marigold, so
they grow their own organic marigolds to ensure a yield of eggs both
healthy and healthy looking. Check their website and look for it in
major supermarkets. http://en.koryumurta.com.tr/ If you want to dye your
eggs naturally to make the traditional Sephardic Passover eggs, Uevos
Haminados, put lots of brown onionskins in the bottom of a pan (1 onion
skin per egg seems to be just), nestle the eggs in the skins, cover with
water, add one heaping tablespoon of Turkish coffee and 2-3 tablespoons
vinegar. You may add a teaspoon of turmeric for a yellow tint. You do
not necessarily have to use white eggs in this recipe, brown eggs will
do well. Pour in enough olive oil to cover the surface to prevent
evaporation of the water. Barely simmer without letting it boil over
very, very low heat for 4-5 hours.
