Food & Wine USA - (12)December 2018

DECEMBER 2018 131

ABOVE: Mhalabiyeh (Fragrant Milk Pudding with Cran-

berries), recipe p. 143. BELOW: Kassis and Solomonov

hang out with their families by the fire after dinner.

6 Tbsp. whole allspice

6 cassia bark sticks or cinnamon
sticks

3 Tbsp. coriander seeds

1 Tbsp. black peppercorns

1 tsp. cardamom seeds

1 / 2 tsp. cumin seeds

10 whole cloves

2 blades mace

1 / 2 whole nutmeg, crushed

1. Stir together all ingredients in a large
   skillet over medium-low, and cook until
   very fragrant but not burned, about 10
   minutes, stirring often for the first 4 min-
   utes and stirring constantly during the
   last 6 minutes. Remove from heat, and let
   cool completely, at least 1 hour.


2. Working in 3 batches, transfer spice
   mixture to a spice grinder, and grind until
   mixture becomes a fine powder, about 30
   seconds. Transfer to an airtight container.

MAKE AHEAD The spice mixture may be
stored in an airtight container for up to 3
months.

Fermented Serrano Schug
PHOTO P. 128

ACTIVE 10 MIN; TOTAL 3 DAYS 10 MIN
MAKES ABOUT 2 CUPS

Serrano chile schug—the bright, fiery
Yemenite condiment—gets more complex
as it ferments, but it can be enjoyed the
day it’s made: Let schug stand at room
temperature for at least an hour to allow
flavors to meld.

1 lb. serrano chiles, stemmed

3 Tbsp. kosher salt

3 Tbsp. fresh lemon juice (from 1
large lemon)

2 Tbsp. extra-virgin olive oil

2 tsp. ground coriander

1. Place chiles and salt in a food proces-
   sor; process until mixture is slightly
   coarse and loose, 2 minutes to 2 minutes
   and 30 seconds, stopping to scrape down
   sides as needed. Transfer to an airtight
   container. Let stand at room temperature
   for 3 days. (If desired, transfer to refriger-
   ator, and chill up to 1 week.)


2. Just before serving, add lemon juice,
   olive oil, and coriander to schug, and stir
   until blended.

CONTINUED ON P. 138