Small Bowl of Syrian Vegetarian Stock

Vegetable Stock - Syrian


Syria
Makes:
Effort:
Sched:
DoAhead:  		 5 cups
**
1-1/4 hr
Yes		 This stock is a bit unusual, due to the amount of spicing included, but it goes well in lentil, bean or grain soups, or other vegetarian recipes that could use a touch of spice.




-----
6
5
5
1
-----
5
5
2
1/4
1/4
1/2
1/2
-----
1/2
5
1
---
cl
oz
oz

---


in
t
t
t
t
---
T
c
t
-- Vegetables  
Garlic
Onion
Tomato, ripe
Dried Lime (1)
-- Spices
Cardamom pods (2)
Cloves
Cinnamon
Ginger, ground
Turmeric
7 Spices (3)
Peppercorns
---------
Olive Oil
Water
Salt
Make:   -   (1-1/4 hr - 15 min work)
  1. Peel GARLIC and crush lightly. Quarter ONION and TOMATO lengthwise. Punch some holes in the Dried Lime. Mix all.
  2. Mix together all SPICES so they will be ready to stir in all at once.
  3. Heat Olive Oil in a suitable size coverable saucepan and fry Vegetable mix, stirring until you see the first traces of color.
  4. Stir in all SPICES until aromatic (just seconds), then stir in Water and Salt. Bring to a boil and simmer covered over low heat for about 1 hour.
  5. Strain through a fine strainer, retaining the liquid. Squish the vegetables to recover as much liquid as possible. Discard the solids. Add water to bring it back to 4 or 5 cups. Bring to a boil once more.
NOTES:
  1. Dried Limes:   These are essential for the cuisines of Persia, the Middle East, and Levant. They are easily available on-line or from markets serving a community from the region. Choose the lighter colored ones for this recipe. For details see our Dried Limes page.
  2. Cardamom Pods   This should be Green Cardamom, not Black. White is the same thing, just bleached).
  3. Syrian 7 Spices:   This is a standard spice mix (with variations) used all over the Levant. It is easy to make - see our recipe Mixed Spices - Baharat page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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