Qâlat daqqa
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Qâlat daqqa (also spelled gâlat dagga),[1][2] or Tunisian Five Spices, is a spice blend originating from the North African nation of Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground to a fine powder. It is most often used to spice meats and vegetable dishes.[3] The flavor of the mixture is described as being "sweet and warm".[4]
Uses
Qâlat daqqa is utilized in several manners:
- In meats it is used as ether a dry rub or as an ingredient to marinades. It is noted for use in lamb tajines.[5]
- In vegetable dishes, it is noted for imparting a warm flavor, especially in pumpkin- or eggplant-based dishes.[5]
References
- ^ Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market, by Aliza Green, p. 281
- ^ http://books.google.com/books?id=Dfce9dleIAwC&pg=PA175&dq=%22G%C3%A2lat+Dagga%22#PPA175,M1
- ^ Charles Gordon Sinclair (1998-04-01). International Dictionary of Food & Cooking. Taylor & Frances. p. 439. ISBN 1579580572. http://books.google.com/books?id=fnveo8cyxKkC&pg=PA439&lpg=PA439&dq=Q%C3%A2lat+Daqqa&source=bl&ots=tPQ5DKtv7A&sig=o4kZWEkJLAFiTKQeDWUixPAiy-Q&hl=en&sa=X&oi=book_result&resnum=1&ct=result. Retrieved 2008-12-06.
- ^ "Qâlat Daqqa". Mistress of Spice. http://www.mistressofspice.com.au/html/s13_shopping/view_product.asp?id=40&nav_cat_id=1&nav_top_id=&dsb=307.
- ^ a b Christine Manfield; Charlie Trotter (2007-07-15). Spice: Recipes to Delight the Senses. Ashley Barber. Tuttle publishing. p. 36. ISBN 0794604897. http://books.google.com/books?id=GqJ2_MuNmtIC&pg=PA36&lpg=PA36&dq=qalat+daqqa&source=web&ots=24WnZHQbyI&sig=gGMJ9m0cI7d4o8s7gCt7AOLVP6I&hl=en&sa=X&oi=book_result&resnum=4&ct=result#PPA36,M1. Retrieved 2008-12-06.
External links
- Gâlat dagga page from Gernot Katzer's Spice Pages
- The World Cookbook for Students
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