I love the aroma of spices. Spices are so essential in my cooking, I could never imagine my pantry to be devoid of any spices.
One such dish that fills my house with a delectable aroma of infused spices is Qimah Dum. The main ingredient in this dish is Kababchini (also called as Jungli Laung) or Dried Cubeb berries. Minced meat is cooked by the method of Dum Pukth.
Dum pukht is the Hyderabadi method of cooking by locking up steam. Earlier, the aluminium or brass cooking pots or vessels called as deg/degchi/lagan with the foodstuff inside were sealed with atta dough around the lid so that no steam could escape and the moisture stays in. The pot was then allowed to sit on blazing coals to slow cook. A few of the burning coals were also placed on the lid to evenly distribute the heat from both top and bottom. The food inside cooked on dum subsumes all the flavors and aroma in the tightly sealed pot/deg. A modern conventional oven fulfils this need for us.
I prepare two varieties of Qimah Dum, altering a few flavors here and there to create new tastes. This particular version is one of my favorites.
Val at More Than Burnt Toast, Giz at Equal Opportunity Kitchen and Ivy at Kopiaste…to Greek Hospitalilty together have created the Blogger Aid, a network of bloggers working together for a cause, to help alleviate world hunger. Their latest project is a cookbook, contributed by foodies. The cookbook is targeted for sale on Amazon by December 2009 with 100% of the profit from the sales going to the World Food Programme. Tomorrow is the last date to submit your recipe as a contribution to this cookbook. So please do send in your original recipes if you wish to contribute.
My recipe for Qimah Dum is a contribution to this cookbook – ‘Blogger Aid Cookbook’. To go through the recipe for Qimah Dum, you have to purchase the cookbook once it is out for sales.
Update: The cookbook has been published and it can be bought here. So do purchase the book, and spread the word.