Name: Filberts Preserved in Turkey
Ingredients: filberts (hazelnuts); coarse sea salt

Why it works: Filbert and hazelnut work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 21 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Filberts Preserved in Turkey

Ingredients

filberts (hazelnuts)
coarse sea salt

Directions

Prepare the nuts

When the filberts are ripe, remove the husks.
Rub the nuts dry with a coarse cloth.

Store with salt

Sprinkle a little salt in a stone jar.
Place a layer of filberts in the jar, adding a small quantity of salt between each layer.
Tie the jar closed and keep it in a dry place.
After six months, the filberts can be easily peeled.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Filbert + hazelnuttop 13% of all pairs

Smell alikemoderate

Cooked together21 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Filberts (hazelnuts): Provide the main nut flavour and are preserved in the salt over the long storage period.
Coarse sea salt: Draws moisture out of the nuts and helps preserve them during long storage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.