Hasperat

Now we’re talking classic Star Trek cooking. Hasperat is, of course, that well-known Bajoran dish which is said to be spicy enough to make your eyes water. It is mentioned several times in both Next Generation and Deep Space Nine and seems to be a loved Bajoran dish. Apparently the key to strong hasperat is the brine it is pickled in before serving.

You’ll see lots of versions of hasperat online - it is one of the easier Star Trek recipes to replicate as it is essentially vegetables rolled up in a tortilla. However, most of them derive their spiciness from the addition of hot sauce or fresh chilies - not a brine. I wanted to make a brined version to experience the full eye-watering potential of the hasperat. This means you need to start a week in advance of when you want to serve it, but I think the results make it worth the effort. 

(Read more about hasperat at Memory Alpha)

Replicate your own
(Makes 1/4 pickled cabbage, which is enough for about 6-8 wraps)

You will need to start a week in advance.

1/4 white cabbage
1 litre water
250ml vinegar
1 teaspoon of sugar
125g salt
3-4 hot chillies to taste, chopped fine (depends on how spicy you want it)
Juice of one lemon

Start by preparing the brine. Add the water, vinegar, sugar and salt to a saucepan, and heat until boiling. Stir until the salt is dissolved and add the chiles and lemon juice. Leave to cool.

While the brine is cooling, prepare the cabbage. Remove the heart or woody stick of the cabbage, and pull the leaves apart, leaving them whole if possible. Leaving them whole will make it easier to layer them in the tortilla at the end.

Place the brine in a bowl or jar in which the cabbage leaves will fit, and add the cabbage, making sure all leaves are completely submerged in the brine. You might need to put a small plate or saucer over the cabbage to ensure it stays fully submerged. Cover and refrigerate for a minimum of 4 days, up to 7 or 8 days. After 4 days, taste the cabbage. If it is not strong enough, return it to the brine. Keep tasting it until it is at your desired level of spiciness and pickled-ness.

To assemble the hasperat
6-8 flour tortillas (buy some or make your own - recipe below)
The completed pickled cabbage leaves
Baby spinach leaves
Any other additions of your choice - suggestions: shredded carrot, more chillies, avocado, capsicum.

Lay the tortilla out flat. Add a layer of baby spinach leaves on the tortilla. Take a leaf or two of the pickled cabbage and lay them flat on top of the spinach. Add any other vegetables or toppings you wish, and then roll the tortilla up by folding in the sides and rolling it up. Cut it into two pieces and experience the true tongue-searing goodness of hasperat.

Flour tortilla recipe
(Makes 6-8 tortillas)

2 cups plain flour
1 pinch of salt
4 tablespoons vegetable oil
1 cup boiling water

Combine the flour and the salt, and then mix in the oil. You may need to rub the flour between your hands until the oil is integrated and the mixture looks like coarse breadcrumbs. Add the boiling water a little bit at a time, stirring each time, until a rough ball is formed.

When the dough has come together into a ball (you may not have needed all the water), move it to a floured surface and knead for a few minutes, until it is soft and elastic.

Put the dough back in its bowl and cover with plastic wrap, and let it rest for 20-30 minutes.

Divide the dough into 6-8 balls and roll out on a floured surface until they are fairly thin (you could also use a tortilla press or similar).

Cook them one at a time in a heavy frying pan (you do not need to add any oil or butter to the frying pan). When the top starts to bubble, flip the tortilla over and cook the other side.

As each tortilla is cooked, remove it to a plate and make a stack of them. These can be covered with a clean tea towel to keep them warm and pliable.

Notes

  • The brine used for the cabbage can be used to pickle any vegetables of your choice, and you can also add whatever spices you like to flavour it
  • If your cabbage is too salty after being in the brine, soak it for a couple of hours in cold water
  • The flour tortillas could also be made using butter instead of the vegetable oil if you prefer
  1. from-betazed-to-vulcan reblogged this from foodreplicator and added:
    Nom nom!!!!
  2. revsvanillaworld reblogged this from foodreplicator
  3. dat-roope reblogged this from foodreplicator
  4. jabberwocka reblogged this from spockisinthetardis
  5. spockisinthetardis reblogged this from foodreplicator
  6. olafurneal reblogged this from jainz
  7. jainz reblogged this from foodreplicator
  8. steampunkstrawberries reblogged this from ussawesome
  9. emperortab reblogged this from foodreplicator
  10. pippitypippin reblogged this from ussawesome
  11. enterprising-gentleman reblogged this from ussawesome
  12. wakkopacksawaythesnacks reblogged this from ussawesome
Blog comments powered by Disqus