Written by Roseanne Pereira, freelance writer & MCFM shopper. Scroll down for a market-inspired recipe featuring Dervish Mazza!
Long ago, I learned that if I added a small treat to my breakfast, it often shifted my perspective on the day in miraculous ways. Who would’ve thought a handful of fresh raspberries added to a bowl of cereal could have such power? But it did. I was reminded of this when I visited Dervish Mazza at the Mill City Farmers Market and tasted the date marmalade for the first time. That sticky sweetness and the zing of vibrant citrus was like nothing I’d ever encountered. After that extraordinary taste, of course I bought a jar and began adding a tiny dollop to my bowl of morning oatmeal.
Mo Kotb, Dervish Mazza’s creator, tells me the date is linked to his ancestry. As a kid growing up in Cairo, he and his friends would throw stones at the date palms, hitting the fruit off trees so they could eat them. Today he honors this fruit of his childhood by balancing the date’s sweetness with the slightly bitter and floral fenugreek and bright orange zest in the marmalade.
If you ask Kotb, he can tell you the intricacies of the stories and the flavors behind each of the spreads, condiments, and elixirs he sells at the market. Kotb has a sophisticated palette developed from his many travels, including studying wine and working in the NYC restaurant industry, and bartending in the Twin Cities. Where Dervish Mazza thrives is in taking a more common staple and adding a unique (and sometimes mind-blowing) twist. Kotb’s most popular spread, Silk Road, is one example. Kotb recalls how he invented it from ingredients in his fridge: “I found sun-dried tomato and I found Thai chili, and I said, ‘That’s it.’ I’m just gonna make hummus, throw some sun-dried tomato and throw some Thai chili too.” Once he kept making it and sharing it with friends, he realized he was onto something.
In addition to take-home spreads, you can buy made-to-order falafel in patty form to eat right at the market. Kotb says, “With the patty style, you get less dough, so you get more texture.” He explains that falafel as patties instead of balls are crunchier instead of mushy. At Mill City Farmers Market, Kotb or one of his children will coat the patty on both sides with seeds– sesame, coriander, and fennel—throw it in the fryer and garnish it with an herb such as dill. Kotb stresses eating the falafel while it’s hot is key. (Once I ate the falafel at the market myself, I realized this indeed was a hot tip!)
My next market purchase will be one of Kotb’s elixirs (seen above, lefthand side) — a combination of distilled water, ginger, tamarind, lemon verbena, Persian dry lime, preserved lemon, and a raw brown sugar from Colombia. Refreshing and healthy, they’re perfect for a summer picnic. Kotb knows his stuff – but if you try out Dervish Mazza products and experiment with them, soon so will you!
Of course, Dervish Mazza spreads are perfect for picnics and outdoor meals… but, they don’t just have to be used as dips. They can be whatever you make them into … even sandwiches. Try fesenjoon on a baguette with sliced ham and a soft-ripened cheese, like Cosmic Wheel Creamery’s First Snow. Or, see below for an easy chicken sandwich recipe with a schmear of Silk Road.
Silk Road Chicken Sandwich
Ingredients:
- 1 ciabatta roll from Solace Artisan Breads
- 1 boneless chicken breast from Sunshine Harvest Farm (5-6 ounces), can be grilled, poached, or even rotisserie chicken will work great
- 2 heaping tablespoons Dervish Mazza’s Silk Road spread
- 1-2 lettuce leaves (I used head lettuce, can use romaine or even a handful or arugula)
- Optional: schmear of mayonnaise
For Assembly:
Split the ciabatta roll. Generously spread Silk Road on bottom bread slice. Practice restraint by not eating bread with spread as it is satisfying as is. Slice chicken as you prefer and layer over Silk Road. Top with lettuce. Optional, spread mayonnaise on top bread half. Cover bottom sandwich half with top and press down slightly. Serve and enjoy!