Glossary M
Murabba is an Arabic term for "Jam".
Murabba is a big part of Azerbaijan Cuisine. Azerbaijan could easily be called "The Land of Jams". Azerbaijanis make jam from almost anything - walnuts, watermelon and even rose petals. Jam varies from region to region according to the availability of fruits. Each summer, Azerbaijani women buy large amounts of fruit and sugar in order to make a large supply of preserves to last throughout the winter.
The most popular jams are made from plums, raspberries, mulberries, pears, peaches, melons, figs, strawberries and cherries. Though, perhaps, regional, jams can be made from grapes, quince , pumpkin and pomegranates. Preserved apricots stuffed with almonds are also found in the country. Even eggplants can be used as a base for jam. Another type of jam is made from "Paradise Apple", called "Jannat Almasi" in Azeri. This small fruit tastes like a cherry and has a stem, but it is actually a tiny apple.
In any Azerbaijani home, homemade jam or jams are served along with black tea. When tea is served, it is rare that it is accompanied by sugar, instead jams are more likely offered or served with the black tea. Azerbaijanis put a small spoonful of jam in their mouth and sip the tea through the jam.
Just for this practice of drinking tea with a jam in Azerbaijan, maybe I would ask my godson to invite us to his house, he is married to an Azerbaijani. I would be very happy to be served Murabba with black tea. I would love to taste their quince jam and the eggplant jam.
Malabar Cinnamon refers to the Cinnamon from Kerala, a state in the south of India. Malabar Cinnamon is a particular type of cinnamon grown in Kerala and the Malabar coast. This is used in Indian in sweet and savory dishes. Cinnamon is made from the inner bark and is found in quills and in powder form. It has a warm flavor and pleasing fragrance. It is perfect for curries and sweet dishes. It is also one of the ingredients of Masala spice which is widely used in Kerala's cuisine. A small piece of this cinnamin goes a long way in flavoring a dish.
Directions To Use :
1. Ground cinnamon is used on buttered toast, sweet pastries and sweet breads
2. Used extensively in sweet coffee and tea
3. Use in savory curries
4. Cinnamon is used in desserts throughout the world
5. Cinnamon is usually used with apples and pears in apple and pear desserts, as in Apple strudel
6. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts. It may be used to spice mulled wines, ciders, creams and syrups
7. Use in pilafs/biryanis
8. Is an important component of the east Indian Garam Masala
9. Use a pinch while making red kidney beans for a spectacular flavor
Notes :
Use pieces of quill in pilafs and use powder form in curries and sweets. Ground cinnamon is much more flavor than whole or broken cinnamon so use accordingly. Cinnamon quills are superior as they have more of the essential oils and true flavor.