Siamese mixtures are a reddish-green powder, which has a peculiar burning aroma. They are used in the preparation of potato and meat dishes, as well as rice dishes.
The varieties of Siamese mixtures are the most common in the Caucasus and Central Asia hops-suneli and adjika.
It is not recommended to use suneli hops in dry form. In order to properly prepare a dish with this mixture, it is necessary to heat the oil, add the hops-suneli there and heat it over low heat for 1-2 minutes. Then finely chop the onions and add them to the container with the loosened mixture.
To prepare hops-suneli, you will need the following spices:
- Fenugreek (fenugreek);
- Dill;
- Coriander;
- Celery;
- Basil;
- Parsley;
- Mint;
- Garden savory;
- Marjoram;
- Bay leaf;
- Red pepper (2% of each of the spices);
- Saffron (0.1% of each of the spices).
Spices for which the masses or fractions of the bookmark are not indicated, one part of each should be taken.
Adjika is a pasty mixture widespread in Georgia and Armenia. It is used as a seasoning for meat, vegetable and rice dishes. In Georgia, a national dish of beans, lobio, is prepared with adjika.
The seasoning is prepared from the following ingredients:
- Hmeli-suneli - 3 parts;
- Garlic - 1 part;
- Red pepper - 2 parts;
- Coriander - 1 part;
- Dill - 1 part.
A little salt is added and diluted with wine vinegar with a strength not higher than 3-5%, so that the mixture acquires a pasty consistency. It can be stored in a sealed glass container in the refrigerator.
