Mortadella, Aleppo-style

February 4, 2020  •  , , , ,

I wanted to try this recipe for a simple reason: I normally hate mortadella, or at least the cold cut sold in stores and sliced to order. I was curious to see if I’d like it homemade. I picked two recipes and techniques and meshed them then added my little touch, but mostly relied on Chef Marlene Mattar’s instructions and ingredients (although she actually uses a much easier method, merely mixing the entire meat paste into a couple sausages). Its an easy dish to make, but it is way more fun if you can enlist a partner to help out. It’s also versatile and could be stuffed with whole garlic cloves or something besides pistachios. My next try, I will use whole pistachios and perhaps shape it into one large sausage instead of two smaller ones. In any case, I had fun making it with my Syrian friend Hanane who was eager to try it (she comes from the Golan Heights, not Aleppo), especially because her four kids love mortadella. I also had fun eating it, slathering it with French mustard and adding some cornichons. It can be served at room temperature or slightly warmed-up, either on its own with a side (I used dandelions aka hindbeh), sliced thin, or sandwiched in bread with condiments and raw veggies.

Recent Posts

Kibbeh Zengliyeh

I was immediately intrigued by this kibbeh, when it was described by Florence Ollivry in her fascinating book Les Secrets d’Alep (Aleppo’s Secrets); I had never even heard of it, even though the many kibbeh from Aleppo were well-known in foodie circles here in Lebanon. Ollivry described it as a vegan kibbeh served with grape syrup as a dip. I...
Read More »

Kalam Polo

I first tasted kalam polo in Shiraz, where I was told it is the specialty of the city. Normally, I am not a big fan of cooked cabbage, but here it is light, fragrant with turmeric, saffron, cumin and it blends perfectly with the rice and meat. The pilaf is refined and just delicious. I ordered it at an art...
Read More »