2025 Author: Jasmine Walkman | [email protected]. Last modified: 2025-01-23 10:18
Translated from Arabic, the name of the exotic spice marjoram, coming from North Africa, means incomparable. It has a light aroma and pleasant taste. In ancient Greece it was considered sacred and was used in various sacrificial and other rites.
The usable parts of the marjoram are the tips and the seeds. They are used in dishes both fresh and dried. Its aroma is mostly close to that of oregano, as they are from the same family.
The interesting thing about marjoram is that, unlike most spices, it retains its aroma after drying. Dried marjoram is mostly used in combination with thyme, as the main spice for various sausages.
Another common use is in fried liver recipes. It can also be used in combination with bay leaf, black pepper and juniper. It is found in a number of recipes with cabbage and beans.
Fried beef liver
Non-perishable products: 800 g beef liver, 2 onions, 250 g small mushrooms, 200 g bacon strips, 30 ml apple cider vinegar, 300 ml beef broth, 60 g butter, 1 tbsp flour, 1 tsp marjoram, 1 a pinch of sugar, frying oil, salt and pepper to taste
Method of preparation: Heat oil in a pan. Fry the chopped bacon and the onion, cut into crescents, in it. Add the chopped mushrooms and after frying them, remove the pan from the heat. Season with salt and pepper to taste.
The liver is cleaned and cut into thin strips. Fry in hot oil briefly. In the same oil fry 20 g of butter and 1 tbsp. of flour. Deglaze with vinegar and pour the broth.
Once the sauce thickens, remove from the heat. Season with salt, pepper, marjoram and sugar. The remaining oil is added to it. The liver is served drizzled with sauce and garnished with mushrooms, onions and bacon.
In general, the use of marjoram is a trademark of cuisines such as American, French and North African. Each country uses it in the composition of its specific dishes. For example, the Italians use it to flavor pizzas, lasagna and various sauces.
Northern peoples more often rely on its preserving qualities, especially in the production of sausages. It is used in recipes with fatty meats and cabbage both because of its taste and because of its ability to regulate the stomach.
It goes well with dishes with minced meat, fish, eggs, tomatoes, potatoes and more. It is used to flavor all kinds of dishes with lamb and chicken, as well as trifles.
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Marjoram
The marjoram is known by the Latin name Origanium hortensis. The homeland of this spice is considered to be the lands of North Africa, where even today it is a perennial plant, while in other places it grows annually. The specific taste and aroma of marjoram have been well known since ancient times, and today its popularity in cooking does not decline.
Marjoram Tea - What Is It Good For And Why Should We Drink It?
Marjoram is an extremely useful herb. It is a herbaceous plant that can be red or white in color and has a very strong aroma. It looks like oregano. This herb is grown mainly in the Mediterranean and North Africa. The marjoram can be used both as an herb and as a spice.
What Is The Marjoram Spice Used For?
Marjoram is a spice that is added to various dishes for extra fresh flavor. This plant was known to the ancient Greeks. They believed that it had magical properties. Instead of storing marjoram in a spice bowl, they threw it on the altar and burned it during rituals.
For What Dishes Is Marjoram Used
Marjoram is a herbaceous plant of the family Ustotsvetni, which reaches a height of 30 to 50 cm. Its stem is ridged and branched, and the leaves are ovoid. Its colors are white or reddish. It usually blooms from June to August. His homeland is India and the Arabian Peninsula.
The Marjoram Miracle! See How And What It Cures
Marjoram, this fragrant plant, is often used in Mediterranean cuisine. But it also has many healing properties that we can learn to make full use of. What diseases does marjoram cure? - gastrointestinal problems, bloating and gas - a cup of tea after a meal improves the breakdown of nutrients;