TAMARIND-GLAZED SHALLOTS(SYRIA)
Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picnics. From Food and Wine magazine.
Provided by Sharon123
Categories Onions
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
- Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
- Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
- Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
- Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.
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Saujal Upadhayay
upadhayays@yahoo.comThis recipe is a great way to use up leftover shallots.
Danuja Basnayake
d63@hotmail.comI can't wait to try this recipe with other types of shallots.
BM
bm34@yahoo.comThese shallots are the perfect addition to my next cheeseboard.
Feras Haddad
haddad@yahoo.comI'll definitely be making these shallots again. They're so versatile and can be served with so many different dishes.
Kishawn mack
mk35@yahoo.comI'm not sure what I did wrong, but my shallots didn't turn out as crispy as I would have liked.
Usman Safdar
susman@gmail.comI had a hard time finding tamarind paste, but I'm glad I persevered because these shallots were worth it!
Bishwajeet Bishwajeet
b.bishwajeet@gmail.comThese shallots were a little too sweet for my taste, but they were still good.
Minky noko Molokomme
molokomme.m@yahoo.comI'm not a big fan of shallots, but I really enjoyed these. The tamarind glaze was the perfect complement to the shallots.
Anna Mccage
m.anna50@hotmail.comI made these shallots for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look really impressive.
Phora Nomakhanzana
n-p21@hotmail.co.ukThese shallots were amazing! I followed the recipe exactly and they turned out perfect. The glaze was so flavorful and the shallots were cooked to perfection.
Shahzad Lakhan
l@yahoo.comI've never had tamarind glazed shallots before, but I'm so glad I tried this recipe. They were delicious! The shallots were crispy on the outside and tender on the inside, and the glaze was perfectly balanced.
Hassan Wanyama
hassanw100@yahoo.comThis tamarind glazed shallots recipe is a keeper! The shallots were caramelized to perfection and the tamarind glaze was tangy and sweet. I served them over rice and they were a hit with my family.