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Almond Sesame Pastries

Posted by [email protected] on June 11, 2011 at 5:07 PM Comments comments (0)



Ingredients

  • 2/3 cup Sugar
  • 1 1/4 cup water
  • 1 tablespoon lemon juice orange-flower water
  • 1 1/2 cups blanched almonds, lightly toasted and ground
  • 1 1/2 teaspoon finely grated orange zest
  • 1 1/2 teaspoon ground cinnamon,if liked
  • about 4 oz filo pastry
  • olive oil, for brushing
  • lightly toasted sesame seeds for sprinkling

Preparation:

Put the water and 1/2 cup of the Sugar in a saucepan and heat gently, stirring until dissolved. Add the lemon juice and boiluntil syrupy. Remove from the heat and add the orange-flower water.Leave to cool. Preheat the oven to 350 degrees. In a mixing bowl,stir together the ground almonds, orange zest, cinnamon if usingand remaining Sugar, then knead together the ingredients. Brush one sheet of filo with olive oil, keep the other sheetscovered with a damp cloth. Cut the oiled sheet into 3 lengthwisestrips. Place a small spoonful of filling at the bottom of eachstrip. Fold the sides over the filling then roll the pastry up along thelength. Brush inside the end of the pastry with oil and seal itto the roll. Brush with oil and put on a baking sheet. Repeat with the remaining pastry and filling. Bake the pastries for 15-20minutes until crisp and golden. Lower the pastries a few at a time into the hot syrup, leave forabout 3 minutes so the syrup enetrates the pastries. The remove to a plate and sprinkle generously with sesame seeds. Leave until cold before serving.

Maamool with walnuts

Posted by [email protected] on June 11, 2011 at 4:43 PM Comments comments (2)


Ingredients:

  • 2 cups smeed (semolina)
  • 1 cup boiling water
  • 1 1/2 cups samneh (or other shortening)
  • 1 tsp. ma'ez zahr (orange blossom essence)
  • 1 tsp. rose water
  • 3/4 cup fine sugar
  • 1 1/4 cup crushed walnuts

Preparation:

Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight.On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings.Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the tines of a fork. Or, shape the dough in the carved molds made in Lebanon especially for this purpose. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.

Maamoul with dates

Posted by [email protected] on June 11, 2011 at 10:15 AM Comments comments (0)

 

Ingredients:

  • 1 1/2 # semolina
  • 1 cup sugar
  • 1 1/4 # pound butterboiling water
  • 2 # fresh dates, pitted and pureed

Preparation:

Combine the semolina and the sugar in a large bowl, mix thoroughly. Melt 1# pound of the butter and let it come to a boil . Gradually add the butter to the semolina mixture. Knead well. Set aside in a sealed airtight container at least one hour before using.When you are ready to use the dough add small amounts of boiling water to make the dough soft and pliable. Wear rubber gloves to protect hands from the boiling water. Combine the dates with the 1/4 # pound of butter (it is better to let this soften first). Knead together until they are well blended. Mold the pastry in small ball about 2 inches in diameter. Hollow out the center of the ball using your finger. Form a shell about 1/4 inch thick.Fill the hollow with the date mixture. Seal the top by pressing the dough together. Flatten lightly between your palms to form a pie shape. Use the tines of a fork to make a design around the top.Place on a baking sheet. Cook in a pre heated oven 450 degrees F or 230 degrees C for 20 minutes or until light golden brown. Sprinkle with powdered sugar. Store in sealed airtight containers.


Katayef

Posted by [email protected] on June 11, 2011 at 10:02 AM Comments comments (0)



Katayef is the traditional sweet that is made during the Holy month of Ramadan. It's well known in all Arab Countries. It is really simple to make, and as long as they are pinched closed, they should come out great!!

 

Ingredients:

  • 6 cups of flour
  • 1 teaspoon of yeast (ferment)
  • 6 cups of milk3 cups of fresh Kushta cream
  • 3 cups of home made kushta
  • 3 cups of minced walnut
  • 1 cup of powdery sugar
  • 1 tablespoon of rose water
  • 2 tablespoons of orange-flower water
  • 1/2 cup of lemmon jam
  • 1/2 cup of fine pistachio
  • 6 cups of frying oil
  • 3 cups of Syrup

Preparation:

Mix the flour, yeast (ferment) and the milk until you get a soft and combined dough. Keep it aside until it gets double the size. Fill the pouring bad (that has a steel head) with part of the dough. Start pouring small circles on a steel pan you have put on the fire. You can make the circles as big or as small as you like. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef . Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough. Fry the filled Kateyef with the oil until it gets a golden color. Take them out and put them in the Syrup for few minutes. Take them out of the Syrup and serve them hot

kaak el warka

Posted by [email protected] on June 11, 2011 at 5:22 AM Comments comments (0)

ingredients

  • 250 g of flour
  • 125 g of butter
  • 10 ounces of rose water
  • 240 g of almond powder
  • 60 g of icing sugar
  • 1 pinch of salt

Preparation


Prepare butter by cooking over low heat for about 5 min.

Clarify it by removing milk to get the ghee.

In a bowl, add flour, make a fountain and add salt,  3cl of rose water and ghee

 

 

Stir the mixture with your hands to obtain a  flexible and crumbly mixture.

Gradually add 10 ounces of warm water while kneading the dough so that it becomes white and elastic. Let it rest 1 hour.

 

In a bowl, put the almond powder, icing sugar, 2 ounces of rose flower water. Mix until dough is smooth and homogeneous .

form sticks of 1 cm in diameter and 12, 5 cm long

 

cool the dough between the palms of the hands, with a rolling pin roll out the dough very finely into small bands.

 

Place a stick of almond paste tat the base of the  spreaded paste.

Wrap it by rolling it 3 times on itself. Cut the roll of dough.

attach the kaak, with the remaining rose water, by joining the 2 ends.

Let stand  for 1 hour. Bake between 2 plates at 140 degree C for 15 minutes.



Semolina Cake (Basbousa)

Posted by [email protected] on June 9, 2011 at 11:09 AM Comments comments (0)

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup superfine sugar
  • 2 small eggs
  • 2 cups fine yellow semolina
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Blanched split almonds
  • Syrup (recipe follows)

Preparation

 

 

Cream the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water. Sift together the semolina, baking powder, and soda, and stir into the butter mixture to form a smooth batter. Preheat the oven to 350 ° F. Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake parallel lines going from the bottom left corner to the top right and vice versa, to form diamond shapes. Place an almond in the center of each diamond. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned. Prepare the syrup as described below and pour it, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.

 

 

SYRUP

  • 2-1/4 cups sugar
  • Juice of 1 lemon

Over a medium heat dissolve the sugar in 1-1/2 cups water, add the lemon juice and bring to the boil. Reduce heat and gently boil the syrup for 10 minutes.

From "Recipes for an Arabian Night" by David Scott

 

baklava

Posted by [email protected] on June 9, 2011 at 10:37 AM Comments comments (0)

ingredients

  • Medium Syrup (recipe follows)
  • 4 cups finely chopped walnuts (about 1-1/4 lbs.)
  • 1 Tbs. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 cup sugar
  • 40 filo pastry sheets (about 2 lbs.)
  • 1-1/2 cups unsalted butter, clarified, or margarine, melted

Preparation

 

 

 

Prepare Medium Syrup. Set aside to cool. Preheat oven to 350F (175C). Lightly butter a 13" x 9" baking pan. Set aside. In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside. Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out. Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or melted margarine. Spread 1 cup nut mixture over layered filo sheets. Top with 8 more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut mixture. Layer 8 more filo sheets, brushing each with butter or margarine. Spread with remaining nut mixture. Top with 12 remaining filo sheets, brushing each with butter or margarine. Brush top sheet with remaining butter or margarine. Cutting all the way through pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes. Reduce heat to 200F (95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving. Makes about 110 pieces.

MEDIUM SYRUP

  • 3 cups sugar
  • 1-1/2 cups water
  • 2 Tbs. lemon juice

Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirringfrequently. Reduce heat. Once mixture boils and sugar is dissolved, do not stiror syrup may cloud or crystallize. Cook, uncovered, over medium-low heat until acandy thermometer registers 212 to 218F (100 to 102C). At this temperature,syrup dropped from a cold metal spoon will fall in a sheet. Remove from heat.Cool. Use immediately or refrigerate in a plastic container with lid. May berefrigerated up to 1 month. Makes about 2 cups.

 

From "Mideast & Mediterranean Cuisines" by Rose Dosti


 


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