2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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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