Note: Greeks adore this sauce and it can be put to good use in soups,
in fish and lamb dishes and with salads.
6 egg yolks
juice of 2 lemons
1 cup chicken or beef stock
salt and pepper to taste
Beat together the egg yolks and lemon juice and add these to the stock.
Over a low flame, stirring constantly, cook until the sauce has thickened.
Correct the seasoning with salt and pepper and serve hot. (Yields about
This sauce may be purchased at many ethnic markets. Those who want
to make it themselves will find it a simple operation.
2 Tbsp. crushed red pepper flakes
1 tomato, peeled, seeded and chopped
1 clove garlic, peeled
1/2 tsp. caraway seeds
1/4 tsp. each ground cumin and salt
olive oil as required
In a blender or with a mortar and pestle grind the
peppers finely. Add the garlic, spices, tomato and salt. Crush until
well blended. Scrape the mixture into a jar, pour over just enough olive
oil to cover, cover tightly and refrigerate until needed.
(Yields about 1/4 cup. Considering how hot the sauce
is, this quantity should last for quite a while.)
This is the most popular Tunisian spice mixture and is used to season
meat or poultry, stuffings and vegetables. To make the mixture, combine
2 1/2 tsp. each finely chopped garlic, ground caraway seeds, crushed
hot red pepper flakes and ground coriander seeds. The mixture may be
made as hot or mild as one likes by varying the amount of hot pepper
flakes used. Tabil may be stored nearly indefinitely in a well-sealed
Daniel Rogov is the restaurant
and wine critic for the daily newspaper Ha'aretz.
He is also the senior writer for Wine
and Gourmet Magazine and contributes culinary
and wine articles to newspapers in Europe
and the United States.