Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream

Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream

Language: English

Pages: 168

ISBN: 1452114390

Format: PDF / Kindle (mobi) / ePub

The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates—until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents 70 classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. One bite of Anissa's authentic cookies, cakes, custards, puddings, and more reveals why these enchanting desserts deserve to be shared beyond their native lands.

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Fritters 2 cups [300 g] unbleached all-purpose flour Heaping 1 tsp fast-acting (instant) yeast 1/4 tsp fine sea salt 1 Tbsp organic cane sugar 1/2 cup [120 ml] whole-milk yogurt 1/2 cup [120 ml] water 1 large egg Sunflower oil for frying To make the syrup: Put the sugar, cardamom, cinnamon, saffron, lemon juice, and water in a saucepan. Place over low heat. Simmer for about 15 minutes, stirring every now and then, until you have a thick syrup. Remove from the heat and set aside. To make.

Mastic that is available now is the “blisters” type. In the summer of 2012, the fires on the Greek island of Chios, the world’s main producer of mastic. burned half the trees, so there is now a lot less mastic available. Some mastic grains are very large, and when I call for grains in recipes, I mean those that are smaller than half the size of a cannellini bean. Reserve a small mortar and pestle that you use only for mastic so as not to corrupt the flavor, and crush the grains on demand. If you.

Powerful your whisking, the better the natef will be and the longer it will last without separating. Store, covered, in the refrigerator for up to 1 week. If you find that the mixture has separated, whisk it to recombine. MAQRUD date-filled pastries Originally from Al-Qayrawan (also known as Kairouan), Tunisia, these flattened pastries are luscious. The meltingly soft date filling coupled with the final dip in honey syrup contrasts nicely with the crumbly semolina pastry. Deep-frying them.

A deft movement he picked up the strands of pastry, laid them on a cloth, and started again. “Hair” pastry is used to make several dishes, including the Sweet Cheese Pie called kunafa (page 78) that is normally eaten for breakfast, and borma, in which the pastry is rolled around pistachios to form cylinders that are then fried and dipped in syrup before being cut into pieces. “Hair” pastry is available frozen at Middle Eastern stores. YOĞURTLU YEŞIL FISTIKLI KEK turkish pistachio cake Here is.

Refrigerate it in an airtight container so it does not oxidize and don’t keep it longer than a day. MAKES 3 TO 4 CUPS [720 TO 960 ML] 41/2 lb [2 kg] juicy, sweet pomegranates, chilled and juiced 11/2 Tbsp orange blossom water Pour the pomegranate juice into a pitcher, stir in the orange blossom water, and serve immediately. LAYMUNADA BIL-NA‘NA‘ minty lemonade I first tasted this refreshing lemonade in Damascus nearly twenty years ago. Since then, the recipe has traveled, and it’s available.

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