Soups from the Mediterranean

Paparòt is an interesting spinach soup from Friuli-Venezia Giulia, the region of northeastern Italy, and is far more exciting than its humble list of ingredients would indicate. It’s a spinach soup made with fine cornmeal flour used as a thickening agent. Paparòt, in the dialect of Friuli, means “pulped” used as a noun (in other words “pulped soup”) and indicates that the spinach is treated like a pesto but is pulped by chopping rather than pounding in a mortar. The kind of cornmeal to use is the one used for polenta, and I prefer the slightly coarser one because I enjoy the resulting gruel-like texture. The taste is surprisingly rich and filling.

The recipe is in my latest book THE BEST SOUPS IN THE WORLD

The Best Soups in the World

This December my newest book THE BEST SOUPS IN THE WORLD will be published. This is my 14th book and one of the most fun to write. The title came about partly because I simply spent so much time choosing ones that would go in and so many that didn’t make the cut. Here’s a sample recipe:

Dubrovnik Fish Soup

The proximity of the Italian peninsula and the naval dominance of the Venetian Republic during the Middle Ages resulted in a perceptible Italian culinary influence along the Dalmatian coast, where fish soups are called brodet in Serbo-Croatian, from the Italian brodetto. But this recipe came to me by way of someone calling it in Serbo-Croatian, čorba, deriving not from the Italian, but the Turkish and Arabic words for “soup.” It’s a simple fish boil called riblja čorba na Dubrovaćki naćin, a soup from Dubrovnik which will be successful if you have a good mix of fish, at least four kinds, and a whole fish from which to make the broth. A good mix would be a whole striped bass, whole porgy (scup), and fillets from bluefish, cod, and salmon. You can ask the fishmonger to fillet the whole fish for you, keeping the heads, tails, and carcass for the broth.

3 1/2 pounds mixed fish steaks, pieces, heads, carcasses (see above), including whole fish, cut-up
12 cups water
Sea salt to taste
1 cup dry white wine
1 large ripe tomato (about 1/2 pound), peeled, seeded, and chopped
1/4 cup finely chopped fresh parsley
1/4 cup extra-virgin olive oil
10 black peppercorns
1 bay leaf
1/2 cup medium grain rice

1. Place the fish heads, tails, and carcasses (1 to 1 1/2 pounds all together) in a large pot and cover with 6 cups of the water. Bring to a boil over high heat, reduce the heat to medium and simmer for 1 hour. Strain the fish broth through a cheesecloth-lined strainer and set aside. You should have about 1 quart fish broth.
2. Pour the remaining 6 cups of water into a large pot and season with sea salt. Add the wine, tomato, parsley, oil, peppercorns, and bay leaf and bring to a rolling boil. Add the fish pieces to the boiling broth one at a time and boil furiously for 8 to 10 minutes.
3. Meanwhile, bring the reserved fish broth to a boil in a medium-size saucepan, add the rice, and cook until almost tender (times vary, so keep checking). Turn the heat off.
4. Put about 2 or 3 tablespoons of the cooked rice in each individual serving bowl using a slotted ladle. Ladle the fish with broth over the rice and serve.

Makes 4 servings

La Serenissima

Business was good in the fourteenth-century Mediterranean and that meant towns got bigger. Venice was soon the most important city in the Mediterranean. Venetian ships were in the thick of it, and their agents were located in both gateways to spices, silk, and other products of the East, name, Syria and Egypt. The success of the merchants of Venice depended on these gateways, Syria perhaps being the more important of the two, assisting in the growth of the ancient city of Aleppo, the terminus of a number of trade routes. The riches made from this trade with both Syria and Egypt was incredible because the demand was incredible. Venice did have manufactured products to trade, but in reality, it sacrificed all its valuable metal currency to meet the powerful demand for black pepper, spices, drugs, cotton, linens, and silk. The trade between Egypt and Venice, usually transshipped through Crete, was intense even in 1350. Crete was an entrepôt for spices from Beirut and Alexandria, too. As Venice grew richer, people flocked to the city and its territories, and had flocked perhaps for some time if we consider the purported origin of the name Venice: from veni etiam, come and come again. These were halcyon days for Venice in terms of trade, for Syria and Egypt were both part of the Mamluke governance, a Muslim Egyptian dynasty, at this time and the historical turning point of the Ottoman victories of 1516-17 had not yet occurred, “so Venice slept the sleep of the rich,” as French historian Fernand Braudel put it. Today, Venetian cuisine seems to have passed by its love of spices and most dishes eschew them. But spices or not, no one will forget a proper Venetian risotto, a dish that likely evolved from a rice soup. In Italy, a person who laughed easily was said to have eaten rice soup, a play on words: che aveva mangiato la minestra di riso (he had eaten laughter/rice soup).

THE BEST SOUPS IN THE WORLD is coming in December. Order Now!

[Photo: Clifford A. Wright]

Stew for Thousand and One Nights

Ṭājin Qamama
Smothered Lamb Stew
Ṭawājin, the plural of ṭājin or tagine, are a category of Moroccan-style dry stews similar to what the French call etouffée (which actually means “smothered”) or etuvé, a slow braise with very little liquid. A ṭājin is also the name of the shallow handle-less earthenware cooking vessel with its cone-shaped earthenware cover in which the eponymous preparation is made. The Arabic word ṭājin derives from the Greek teganon, meaning a frying pan. Among the tagines are several variations: qidras are tagines made with samna (clarified butter) or fresh butter cooked in an earthenware marmite with lots of chopped onions until they are a purée. The seasoning might include black pepper and saffron. Dishes cooked in olive oil can be known as miqlāya or muqawly.
A tagine can be made with a variety of ingredients. The Berbers make tagines also, such as tqellia, made with tripe; lmorozia, made with meat and eaten with honey; nnhorfez, made with turnips cooked in oil; bestila, chicken cooked with saffron; and gobber dahro, made with carrots cooked in water and prepared with flour.
Rafih Benjelloun, a Moroccan-American chef from Atlanta, tells me that tagines are special preparations shared with neighbors in Morocco, a tradition that still persists. Khaled Lattif, who is from Casablanca, told me that a tagine is best when covered and cooked over very low heat for many hours without ever peeking under the cover.
The tagines called qamama are said to be those made with lamb and onions. Qamama is an old Arabic word used in the Thousand and One Nights to mean a particular kind of lamb preparation. A man brought a lamb to be butchered and had given it to a naqib (an honorific title). He cooked it by making qamama, which seems to be a process of wrapping the lamb, or perhaps it meant to smother the lamb. In any case, the method was also known in medieval Arab Andalusia because the Morocco-based historian al-Maqqarī ( c. 1591-1632) describes this lamb dish in Córdoba. (Although al-Maqqarī was writing in the seventeenth century, scholars generally recognize him as being reliable for details of the earlier period of Islamic Spain).
This recipe is typical of the rich tagines that would be served as part of a banquet and, as in all of the Arab world, would traditionally be eaten with small morsels of bread to convey the food to the mouth. The enormous amount of sugar in the recipe harks back to a medieval time when sugar was thought of as a spice.
3 pounds lamb shoulder on the bone, trimmed of excessive fat
¼ cup extra-virgin olive oil
2 large onions (about 2 pounds), grated or finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup sugar
2 pinches of saffron threads, lightly toasted and finely crumbled or powdered in a mortar with a little salt
Salt and freshly ground black pepper to taste
1 cup water
1 cup golden raisins
1. Place the lamb in a tagine, enameled cast-iron casserole, Dutch oven, or earthenware casserole with a cover along with the olive oil, onions, garlic, ginger, ¼ teaspoon of the cinnamon, 2 tablespoons of the sugar, the saffron, salt, pepper, and water. Toss so all the pieces of meat are coated, then bring to a boil on a burner over medium-high heat, using a heat diffuser if using an earthenware casserole or tagine. Reduce the heat to low, partially cover, and simmer until the meat is tender, about 2 hours. Remove the meat from the sauce and set aside.
2. Increase the heat to medium-low, add the raisins to the casserole and continue cooking until the sauce is thick and unctuous, about 45 minutes. Tilt the casserole and spoon out any fat that has collected. Remove the sauce from the casserole to a measuring cup or mixing bowl.
3. Preheat the oven to 325 degrees F.
4. Return the meat to the casserole and arrange on the bottom. Cover with the sauce, sprinkle with the remaining 6 tablespoons sugar and ¼ teaspoon cinnamon. Place in the oven until the lamb is falling off the bone and very tender, about 1 hour. Serve hot.
Makes 4 to 6 servings

The Best Lentil Soup in the World

What I consider one of the best soups in the world and not just the Mediterranean is shurba al-'adas, lentil soup. This is a soup made by countless cooks in the Levant. My recipe came from my former wife Najwa and I first published it in A MEDITERRANEAN FEAST. It was there that Fran McCullough and Molly Steven discovered it to put in there book The 150 Best American recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks (Houghton Mifflin, 2006). It is a soup that I simply could not leave out of my newest book due to come out in December THE BEST SOUPS IN THE WORLD. It's a popular soup in what used to be known as Greater Syria (Lebanon, Syria, Israel, Palestine, and parts of Jordan). It's based on brown lentils of course and homemade chicken broth (preferably). Try making shurba al-'adas, you'll be pleased all around.

A Soup from Corsica

For the next few months I'll be focusing on soups. My newest book to be published by John Wiley & Sons, THE BEST SOUPS IN THE WORLD, will be coming out in December. I had enormous fun writing that book and my appreciation for soups grew. There are so many, just from the Mediterranean alone, that people don't know. Take for instance the soups from the island of Corsica. Although a department of France, Corsica has its own culture and language, related more to Italian than French. The food of Corsica is rustic. For instance, many cheeses on the island don't have names, they're simply called "cheese." This goes for soups too, many simply called "soup" (minestra). A good example of a rustic Corsican minestra is also known as soupe paysanne (country soup). There's a recipe here.

Soups of Morocco

Harīra (ﺣﺮﻳﺮﺔ)is a traditional soup made in Morocco to observe the breaking of the daily fast during Ramadan, the ninth and holiest month of the Muslim calendar that celebrates the first revelation of the Quran. The soup itself is originally a Berber dish, also known in Algeria. In fact, in tenth-century Tunisia the soup known as samāsāhiyya was a synonym for harīra.

There are many variations of this soup, not only because there are many families, and many different families of different economic classes, but also because the Islamic calendar is a lunar calendar and Ramadan falls during different months of the year so the seasonality of ingredients changes. A summer Ramadan soup will be different from a winter Ramadan soup. Moroccans make this particular harīra when Ramadan falls between October and December. The first decision you have to make is if you want a version with meat or not. Both the meatless and the meat version are traditional. The cooking should be slow and long.

Harīra exists throughout the Maghrib, but it is this Moroccan version that seems to be the most famous.
Traditionally one eats dates and elaborate honey cakes called shabā’k (or shabā’kiyya) or mahalkra with the soup. Some cooks add pasta or rice, chicken liver or gizzards, dried fava beans, or yeast (in which case the flour mixture in Step 4 is not used) in addition to the elements below. Or rare spices such boldo (Peumus boldus syn. Boldea fragrans, Peumus fragrans) called balduh al-faghiya in Arabic, the berry of a slow-growing evergreen in Morocco that is used in place of caraway. The tomato mixture in Step 2 and the flour and water mixture used in Step 4 is known as the tadawīra in Morocco. Great souvenirs to bring back from Morocco are the little earthenware soup bowls used to eat harīra.

Soups in Morocco tend to be supper dishes, heavy and filling, and not as a first course. In Morocco, when one encounters a soup served as a first course that is most likely a French influence.

You can read more about Ḥarīra and find the recipe in my new book THE BEST SOUPS IN THE WORLD to be published in December by Wiley.

Learn to Cook

My colleague and good friend Martha Rose Shulman and I have started a cooking school in Venice, California. Here's what we're trying to do (it comes from the web site of the cooking school):

Have you ever exclaimed “I just don’t have time to cook?” Are you one of the many people who never learned to cook because your mother (or father) didn’t cook? Is buying prepared food or eating out no longer a viable alternative for you? You’re not alone.

Our mission at Venice Cooking School is to teach you how to make dinner and how to enjoy doing it. Our three unique cooking class series – LEARN TO COOK, RECIPES FOR HEALTH, and MEDITERRANEAN CUISINES – will empower you to put delicious food on the table every day. You’ll learn the simple techniques, cooking methods and foods that we love, and build a repertoire of dishes that you’ll be proud to make for your family and friends.

Venice Cooking School at St. Joseph Center in Venice, California is the creation of two prolific, award-winning cookbook authors and cooking teachers, Clifford A. Wright and Martha Rose Shulman. Between them they have published close to fifty cookbooks, and they have taught cooking classes to sold-out crowds all over the United States. Shulman and Wright are emphatically home cooks with years of experience. They test their recipes in their own kitchens and are themselves parents feeding children of different ages.

Spices in Moroccan Cooking

[Photo: Marrakech spice market, Clifford A. Wright]

In the Mediterranean today, one finds the spice markets, for the most part, in the Muslim countries, the Latin and Greek Mediterranean having given up cooking spices long ago. Today, one can still smell the allspice, cardamon, cloves, and various bahārāt mixtures in their burlap bags and satchels while strolling through the Sūq al-Baḥramiyya and Sūq al-Sakatiyya in Aleppo. In Alexandria, another important Levantine spice market, one could buy all kinds of spices, and in Morocco the cuisine is an ode to spices even today.

An example is the fish marinade or relish known as sharmūla. Moroccan cooks, to cook thicker cuts of fish, use a kind of relish-marinade of finely sliced or torn herbs and spices called chermoulla, tchermila, chermoula, or charmoula, which are various transliterations for sharmūla , ﺷﺮﻣﻮﻟﮥ , derived from the word meaning “to tear lightly.” Some cooks gently heat the sharmūla in a pan or liquefy everything in a blender. The marinade is also used with chicken. The suggested amounts in parentheses are in case you decide to put everything in a food processor.

1/2 cup very finely chopped fresh coriander (cilantro) leaves (1 1/2 cups loosely-packed whole leaves)
1/2 cup very finely chopped fresh parsley leaves (1 1/2 cups loosely-packed whole leaves)
6 garlic cloves, peeled and very finely chopped
1 small onion, peeled and very finely chopped (1 whole small onion)
Juice of 1/2 lemon
6 to 8 tablespoons extra-virgin olive oil, as needed
1 teaspoon freshly ground black pepper
1 teaspoon hot paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground cumin seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered saffron or a pinch of saffron threads, lightly toasted in an oven, and ground in a mortar
1 1/4 teaspoon salt
Mix all the ingredients together and refrigerate for 1 hour before using.
Makes about 1 cup

The Cheeses of Languedoc

Roquefort is world famous, but there are other delightful cheeses from the Languedoc, though few are imported into this country.

[Photo: Cheeses of the Languedoc, Pavé de la Ginestarié is in the foreground. Thierry Bordas, Ladepeche.fr]

I enjoyed the tiny goat cheese called Pélardon, once recommended for jaundice, and Cabécou, a small round goat’s milk cheese with its hint of grass and milk, but also Pavé de la Ginestarié, a fermier cheese (farm made) from the Tarn, a region of Languedoc in the hills, where Albi is the capital. It is a creamy yellow-white goat cheese that was pleasant with a slight taste of straw, and not as distinctive as the Anneau de Vic-Bilh Tarn, a fuzzy, strong-tasting goat cheese from the Pyrenees with a rind of natural mold powdered with charcoal that sticks to the top of your mouth. Pas de l’Escalette is a cow’s milk cheese from the Rouergue, a region of the Aveyron, part of the Massif Central, where Roquefort comes from. It is a crusty-skinned, mild, and familiar-tasting type of cheese. Pérail, from Larzac in the Rouergue, is a ewe’s milk cheese with a smooth texture like very thick cream and a velvety flavor. Laguiole-Aubrac is a straw-colored, cylindrical, pressed cow’s milk cheese with a grayish rind and strongish flavor, also called fourme de Laguiole, made in the small village of the Rouergue. Its strong and rich flavor is said to come from the milk, from the Aubrac cows, and the kind of vegetation eaten by the cows, and its production has been regulated since the twelfth century. A very old preparation, soupe au laguiole, is an oven-roasted soup layered with this cheese, cabbage, bread, and chicken broth. Another cheese is Picodon de Saint-Agrève, a small and soft goat’s milk cheese from the Vivarais in Languedoc. The name comes from the Occitan word for “spicy,” although the taste is very dry rather than spicy. For finding these cheeses try www.igourmet.com or artisanalcheese.com.

Fennel Salad from Tunisia

When asked about food in the Mediterranean I sometimes start off with a mention of Tunisia because so few people know anything about this Arab country on the southern shores of the Mediterranean and its spicy food. Fewer still have been to Tunisia or eaten its food. That's a shame because it has a cuisine that is historical, has great depth, is exciting and enticing, and perhaps most importantly very do-able in an American kitchen. A simple place to start is fennel salad to which I sometimes add a can of good quality imported tuna in olive oil. this is a nice time of the year to try it.

[photo: Clifford A. Wright]

Linguine con Vongole

When I was a teenager in Long Island our favorite restaurants were Italian. Many years later I realized

[Photo: Clifford A. Wright]

that they weren't Italian restaurants but Italian-American restaurants and that there was a difference. But there was one dish that was the same whether you had it in Long Island or Naples and that was linguine con vongole, linguine with clams. The menu offered "white" or "red," meaning with or without tomato sauce. I preferred white. Linguine con vongole to this day remains one of my favorite pasta dishes. When I make it I never can decide whether I want to leave whole clams in their shells on top or remove them. Both ways are great. To make this spectacular dish visit the recipe here. For a story about the best linguine con vongole ever read this.