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Turkish

U Sskumru Tdwassi

From an old cookbook · modernised transcription
From a historical cookbook · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

U Sskumru Tdwassi

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

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

  2. Lemon + olivetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Onion + olivetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + olivetop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (pepper, lemon, egg, olive):

  1. Capsicumbetter flavor fit
  2. Spinachbetter flavor fit
  3. Asparagusbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against pepper, lemon, egg, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).