Blending fenugreek leaves and seeds (which are bitter with a slight onion scent) with pimentón and chocolatey Urfa chile, mimics the smokiness of bastirma. Use to elevate fish, chicken, or even a Bloody Mary.
- Ingredients: urfa biber, pimentón, fenugreek and spices
- Contains garlic
- 2 oz. by weight
Toss halved Brussels sprouts with olive oil and Ararat. Roast until deeply browned.
BBQ-Baked Oysters with Bacon Powder.
Recipe from Marc Forgione, Restaurant Marc Forgione, New York City.
As appears on the book, The Art of Blending.
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