Ingredients
1 red bell pepper
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1 1/2 tablespoons olive oil
1 small red onion, coarsely chopped
3 cloves garlic, coarsely chopped
0-3 hot red chili peppers, seeded and coarsely chopped
1 1/2 teaspoons tomato paste
2 tablespoons lemon juice
1/2 teaspoon salt

Instructions
1. Place the bell pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.

2. Place a skillet over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder or grind in spice grinder. 

3. Heat olive oil in same skillet over medium heat, and cook onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky color and almost caramelized.

4. Process all ingredients in food processor until smooth, adding extra oil if necessary. 

5. Store in fridge for up to 2 weeks.  Makes about 3/4 cups. 

Photo

Comments
This recipe is from the really super awesome Jerusalem.  I used this to make Shakshuka for breakfast with company one morning.  Super delicious spice mix and a super delicious dish. 

Ingredients
4 saltine crackers
4 tablespoons dried parsley
1/2 tablespoon dill
2 tablespoon onion powder
6 tablespoon garlic powder

Instructions
1. Combine all ingredients in food processor and process until fine powder.  Season with extra salt if necessary.  Store in airtight container. 

No photo

Comments
This recipe is from Kayotic Kitchen and I’ve used it in quite a few recipes since making it!  I haven’t actually used it to make salad dressing, but it’s great for spicing foods up. 

To make salad dressing mix 1 tablespoon seasoning mix with 1 cup mayonnaise and 1 cup buttermilk.

Ingredients
For white sauce
1/2 cup sour cream
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 cloves garlic
Salt and freshly ground black pepper, to taste

For red sauce
1 can diced tomatoes
1 teaspoon chili powder
1 teaspoon cayenne
1/2 teaspoon paprika

Instructions
1. Blend all ingredients for white sauce and set aside. 

2. Blend all ingredients for red sauce and set aside. 

No photo – oops!

Comments
I’m not sure where these recipes are from since Lance found them on Norwegian sites.  (He also told me that the red sauce recipe called for tablespoons, not teaspoons.  Yeah, don’t do tablespoons.)  These sauces were much, much closer to what we experienced in the Oslo area. 

Serve these sauces with Oslo Kebabs.

Ingredients
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions
1. Mix all ingredients together.  Add water if necessary to thin sauce to desired consistency.  Cover and refrigerate 30 minutes before serving to allow flavors to blend. 



Comments
This recipe is from Cook’s Illustrated 2007 and it is super simple.  No chopping or anything!  I think it could have used a bit more horseradish, but it might just be that my horseradish is a bit toward the old side.  Regardless, this is a nice and easy sauce to make for steak. 

Shown here with Simple Roast Beef Tenderloin and Mushroom Puffs.

Ingredients
For the white sauce
1/2 cup mayonnaise
2 1/2 tablespoons garlic powder
3 tablespoons lemon juice
1/2 teaspoon salt

For the red sauce
1/2 cup tomato sauce
2 tablespoons brown sugar
4 tablespoons white vinegar
Dash ground cloves
Dash ground allspice
2 tablespoons sugar
1/2 teaspoon cayenne powder

Instructions
1. Mix all white sauce ingredients in small bowl until well combined. 

2. Mix all red sauce ingredients in separate bowl until well combined. 



Comments
This recipe is from food.com.  This was my first attempt at emulating the kebab sauces that Lance and I had in the Oslo-area.  Sadly, they weren’t quite right.  The white sauce was much too thick and the red sauce was too vinegary and thin. 

Shown here with Oslo-Style Kebabs.