Posts Tagged ‘oriental’

Mujaddara

Cautand idei pentru retete cu linte am gasit ceva ce incercasem mai demult fara sa stiu ca are numele de Mujaddara. De data asta am gasit proportiile si gustul perfect impreuna cu carne de berbecut.

Mujaddara

Mujaddara

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Lebanese cookies

Motivatie

Totul a inceput cu reteta pentru ataif. Am incercat mai multe combinatii si proportii pentru aluat si sirop si intr-un final m-am trezit cu un borcan de sirop ramas in frigider care cerea neaparat o alta reteta de prajituri orientale. Am studiat un pic si din pacate am gasit doar putine retete care implicau ingrediente disponibile caci nu stiu unde as putea gasi nici faina de semoule, nici taiteii sau foile pentru baclava.

Ingrediente

  • 2 pahare de faina
  • 150g (1/2 pahar) unt topit
  • 1/3 pahar zahar
  • 1/2 pahar ulei mi s-a parut mult prea mult asa ca am inlocuit cu 1/2 pahar lapte
  • 1 lingura zeama de portocale sau de lamai
  • 1 lingurita praf de copt, 1/2 lingurita bicarbonat
  • sirop facut exact ca pentru ataif
  • nuca maruntita

Metoda

  • se topeste untul si se amesteca cu zaharul si cu laptele
  • se adauga zeama de portocale, praful de copt si bicarbonatul
  • se adauga treptat faina. Daca folositi un mixer atunci pe masura ce se adauga faina aluatul se va sparge in niste bilute (gogoloaie)
  • se lasa 10 min timp in care se incinge cuptorul
  • se ia cu mana din aluat si se formeaza o sfera care apoi se turteste si ovalizeaza. Spre deosebire de choockies aluatul nu se scurge asa de mult asa ca 1 cm de spatiu in jur e de ajuns. Tava nu se unge.
  • se coc la cuptor 20 – 25 minute cu focul la minim. Nu se lasa mai mult, sunt gata. Initial le-am lasat mai mult pentru ca asteptam sa se rumeneasca dar doar s-au intarit la fund. Din cantitatile de mai sus am umplut 2 tavi medii.
  • se scot si se lasa la racit cel putin 1h

  • intre timp se face sau se incalzeste siropul
  • se inmoaie prajiturile reci in siropul cald si apoi se presara cu nuca
  • recomand sa se manance prajiturile incepand de la fundul recipientului :)
  • pofta buna

Ataif

This is one of the most complicated and different sweet recipe I’ve tried until now and I would probably never have known about this wonderful recipe unless finding in one of my cycling paths around the city a small shop with oriental sweets. I’ve sampled some and when laying my eyes on the large platter with ataifs the shop keeper said: “this is a very good choice”. And it was a very good choice, indeed.

And then, after some research on the net I found out this is a very respectable and important recipe served in the last day of Ramadan. The variation described bellow I an adaptation of several recipes I found to my available ingredients and knowledge.

1. Syrup sauce

Ingredients

  • 2 cups of white sugar
  • 2 tbs of linden tree flowers honey
  • 1 1/2 cups water
  • 2 tbs of lemon juice
  • 2 tbs of water with some aroma. I’ve used some elder water since I have no way to find orange or rose flower water. I don’t think that using alcohol based aroma is in the spirit of this recipe.

Preparation

  • mix the sugar, honey, water and lemon juice in a pan and bring to boil on a low flame
  • let it boil for 10 – 15 minutes after the liquid starts to boil. The final consistency is about 1/3 thick as honey.
  • pour the liquid into a metal bowl and store it in a cold place

2. Nut filling

Ingredients

Preparation

  • just grind the ingredients in a blender or mash them not very fine

3. Batter

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1/2 tbs yeast
  • 1 tbs sugar

Preparation

  • put the flour in a mixer bowl
  • put the milk in another bowl, add the sugar and sprinkle the yeast on top. Leave it be for 15 minutes. Most recipes described a foam forming but it was not my case.
  • pour the milk over the flour and mix. Keep in mind that the composition should be quite thin
  • cover with cloth and wait for 1 – 1 1/2 h. At this point you should see lots of bubbles in the batter
  • heat a pan with almost no oil and pour 1 tbs of batter. The batter should be thin enough to get a 2-4 mm thick pancake. In my case it was a bit too thick and I used the spoon to make them thiner. Cook just on one side until it starts to bubble on the other side then remove. It really needs some experimenting and a lot of plates :). Finish all the batter before the next step.

  • don’t wait and start filling the pancakes on the uncooked side with the nut filling, fold and the 2 sides should stick if pressed slightly. Fold all the pancakes.

  • heat the pan again with oil inside and when hot add the pancakes for 1 – 2 minutes on each side until they get a very nice color.

  • remove and store on some paper towels to remove the oil. I had to change the paper towels twice.
  • dip the warm pancakes in the cold syrup for one minute then remove.
  • enjoy

Some links: