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Recipes with dill seeds

4 recipes that use dill seeds, with photos, step-by-step instructions and cook times. The quickest, Adjika, takes 20 minutes. It is most often cooked with garlic, dill and almonds.

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Zibdiyit gambari

In Gaza's seafront restaurants zibdiyit gambari arrives bubbling in the same clay bowl (zibdiya) in which the sauce was pounded: prawns baked in a fierce tomato sauce full of garlic, green chilli and dill seed, with olive oil pooling at the edges for dipping bread. Families make it at home for special Friday lunches when the catch is good. Common mistake: cooking the prawns as long as the sauce, which makes them tough; they need only a few minutes at the end. Chef's tip: pound the garlic, chilli and dill seed by hand; the rough paste fries into the oil and gives the sauce its punch.

30 minPalestinianFishGluten freeSpicy
by KrazyBadal 0 views

Sumaghiyyeh

Sumaghiyyeh is Gaza's festive dish, cooked in big pots for Eid al-Fitr and eaten cold the next days with bread: chunks of lamb and chickpeas in a thick, purple-brown sauce of sumac, chard, tahini, garlic, dill and chilli. It tastes sour, nutty and herby all at once and is served at room temperature, sealed under a film of olive oil. Common mistake: using ground sumac straight into the pot, which leaves it gritty; soak the sumac and use the strained liquid. Chef's tip: make it a day ahead; the sauce sets and the flavours deepen, just as Gazan families serve it.

130 minPalestinianMeatSpicy
by KrazyBadal 0 views

Adjika

Adjika comes from Samegrelo and neighbouring Abkhazia in western Georgia, where it is a thick, fiery paste of dried red peppers, garlic and seeds, pounded in a stone mortar and stored in jars for the year. It is nothing like the tomato relishes sold as adjika in some shops: a little goes a very long way, stirred into beans, rubbed into vegetables before roasting, or spread thinly on mchadi with cheese. It needs no cooking, just patience while the peppers soak. A common mistake is skipping the soaking, which leaves the paste gritty with hard flakes of skin. Chef's tip: wear gloves while handling the peppers, and use a mix of mild and hot ones so you get colour and fruitiness, not just heat.

20 minGeorgianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Katlo pak

Katlo pak is a traditional Gujarati winter sweet, eaten for strength and warmth: wheat flour and oats roasted in ghee with fried edible gum, coconut, nuts and a warming blend of katlo, dill, aniseed, fenugreek, ginger and spices, set with a dark jaggery 'pie'. It's crumbly, rich and spicy-sweet. Makes about 50 pieces; eat one a day in the cold months.

80 minIndianIndian Sweets
by KrazyBadal 0 views

Goes well with dill seeds