OneTribeGourmet http://www.onetribegourmet.com WELCOME TO MY BLOG ~ WHERE GLOBAL CUISINE IS MADE EASY Sun, 23 Dec 2012 00:59:41 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Shades of Green Homemade Tagliatelle with Asparagus, Arugula & Pistachios http://www.onetribegourmet.com/2012/04/shades-of-green-homemade-tagliatelle-with-asparagus-arugula-pistachios/ http://www.onetribegourmet.com/2012/04/shades-of-green-homemade-tagliatelle-with-asparagus-arugula-pistachios/#comments Wed, 18 Apr 2012 02:23:20 +0000 Sara http://www.onetribegourmet.com/?p=4938 Post image for Shades of Green Homemade Tagliatelle with Asparagus, Arugula & Pistachios

Spring has sprung and you can see a bounty of these gorgeous seasonal asparagus everywhere. I have finally learned to use only seasonal vegetables for the maximum flavor & taste. Seasonal fruits & vegetables are  also a lot better for us nutritionally and not to mention much easier on the wallet.

Asparagus is one of those vegetables that is best eaten in season otherwise it has a bland taste and an unpleasant stringy & woodsy texture. Asparagus is one of nature’s true food heroes as a source of protein, vitamin A, vitamin C, calcium, and iron. Asparagus is also packed in the naturally occurring phytochemicals of glutathione, rutin, and folic acid. Asparagus, next to orange juice, is regarded as the second best whole foods source of folic acid

Shades of Green recipe idea was inspired by a sweet sweet friend Nadia Wasti, who happens to be an author/editor of a beautiful food blog called for the love of yum! Check out her blog for mouthwatering recipes! Her wonderful recipe Shades of Green Chopped Salad was one of the best recipes picked by the editors of Food 52 as a runner up in a contest. She has always been an inspiration to me and I have learned so much about food blogging from her. She has always been gracious in giving me advice, she’s a beautiful human being inside & out. Nadia was one of the first food bloggers I met when I started my blog back in February 2010. She made me feel welcomed in the blogging world and was always there to answer any of my newly blogger questions. I’m most thankful to her kindness and cherish her friendship.

Ever since I started my blog I have met so many talented & friendly bloggers who have been an ultimate inspiration to me and I truly love our blogging community!

Beautiful Handmade Ceramic Aqua Bowl from SuiteOneStudio

I couldn’t resist buying the gorgeous asparagus in the markets right now and started planning how I was going to use it. The vibrant green color reminded me of Nadia’s recipe title, “Shades of Green”, that gave me the idea of using all green vegetables in this recipe. I also chose to add baby arugula and chopped roasted pistachios to this recipe just because they are one of my favorite ingredients. I knew I wanted to make a pasta dish with these fresh green ingredients, so I decided to make a homemade tagliatelle. I absolutely adore making homemade pasta, there’s something organic about it which gives me so much pleasure & joy!

Tagliatelle is an egg based pasta which only has four ingredients mainly consisting of eggs, flour, olive oil & salt. I find the eggs gives the pasta a richer flavor & texture and makes  it easy to work with the dough.  I love using my hand-crank pasta maker which I bought when I was in my 20′s and is still working great and cranking out gorgeous pasta.

For this pasta recipe I experimented with organic whole wheat flour but I quickly discovered that in order to make the dough elastic enough to roll out, it needed a higher gluten content than whole grain flours provide. So to add the gluten in the pasta I used organic unbleached all-purpose flour to the recipe. I also noticed that there were different sauces that work well with whole wheat egg pasta, these sauces tend to be more vegetable based. I would highly encourage you to make pasta at home, it is truly a gratifying experience, I even get my two boys and hubby to help out and they love it. Buon appetito!

 

 

 

 

 

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{Wordless Wednesdays} A Pictorial of My Trip to Dubai & A Roasted Walnut Tabbouleh Recipe http://www.onetribegourmet.com/2012/04/wordless-wednesdays-a-pictorial-of-my-trip-to-dubai-a-roasted-walnut-tabouleh-recipe/ http://www.onetribegourmet.com/2012/04/wordless-wednesdays-a-pictorial-of-my-trip-to-dubai-a-roasted-walnut-tabouleh-recipe/#comments Wed, 11 Apr 2012 04:00:24 +0000 Sara http://www.onetribegourmet.com/?p=4729 Post image for {Wordless Wednesdays} A Pictorial of My Trip to Dubai & A Roasted Walnut Tabbouleh Recipe

 Roasted Walnut Tabbouleh

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My Trip to Cairo, Egypt & An Egyptian Spiced Dukkah Eggplant Fries http://www.onetribegourmet.com/2012/03/my-trip-to-cairo-egypt-an-egyptian-spiced-dukkah-eggplant-fries/ http://www.onetribegourmet.com/2012/03/my-trip-to-cairo-egypt-an-egyptian-spiced-dukkah-eggplant-fries/#comments Tue, 27 Mar 2012 04:43:14 +0000 Sara http://www.onetribegourmet.com/?p=4758 Post image for My Trip to Cairo, Egypt & An Egyptian Spiced Dukkah Eggplant Fries

As I stand in front of the Pyramids of Giza just outside of Cairo, I cannot help but think about how was this marvel was built and what kind of strong and brave people constructed such a beautiful masterpiece.

Ancient Egyptians believed that when the pharaoh died, he became Osiris, king of the dead. The new pharaoh became Horus, god of the heavens and protector of the sun god. This cycle was symbolized by the rising and setting of the sun.

Contrary to some popular depictions, the pyramid builders were not slaves or foreigners. Excavated skeletons show that they were Egyptians who lived in villages developed and overseen by the pharaoh’s supervisors. An estimated 20,000 to 30,000 workers built the Pyramids at Giza over 80 years.

To shelter and safeguard the part of a pharaoh’s soul that remained with his corpse, Egyptians built massive tombs—but not always pyramids. Before the pyramids, tombs were carved into bedrock and topped by flat-roofed structures called mastabas. Mounds of dirt, in turn, sometimes topped the structures.

The pyramid shape of later tombs could have come from these mounds. More likely, Egyptian pyramids were modeled on a sacred, pointed stone called the benben. The benben symbolized the rays of the sun; ancient texts claimed that pharaohs reached the heavens via sunbeams.Source:natgeographic.com

Mr.Camel looks baffled & not amused as this crazy woman wearing a funny hat sits on his back.

So what is a visit to the city of Cairo without walking along the fascinating souk of Khan El-Khalili. This is surely on the top 5 list to see in Cairo.

This souq was built in 1382. When the Sultan Barquq started his madrassa in Bayn el-Qasrayn, markets were rebuilt, and Khan el-Khalili was established. It was also known Turkish bazaar during the Ottoman Empire, ironically there is also an Egyptian Bazaar in Istanbul near the Eminonu ferry port and the Sultan Valide mosque.

Souk has small quaint shops where you will see friendly faces who will invite you into their shops and offer you mint tea while you gaze at the beautiful handmade handicrafts and wonder what will fit in your suitcase. Don’t worry even if something does not fit into your suitcase, the merchants at the Khan-El-Khalili will be happy to ship the item to you!

 

On the streets of Cairo, food carts  serve up their delectable delights  to hungry customers. In days gone by people would bring their own container, pots or plates to fill up with a steaming serve of boiled and seasoned fava beans called Ful Medames, or line up behind the Kushari cart for a delicious mix of rice, lentils and noodles served with fragrant tomato sauce and fried onions.

Fresh fruit is a healthy and light final touch to most meals, with Arabic coffee, black tea and the delicious refreshing red tea called karkade made with dried hibiscus flowers served separately and often with delicious sweets. Some popular Egyptian sweets are the coconut based semolina cake called basbousa & baklava.

Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh Egyptian bread first into olive oil and then into the nut mixture but it also serves as a versatile seasoning in Egyptian cooking.

The word is derived from the Arabic for “to pound” since the mixture of spices and nuts are pounded together after being dry roasted to a texture that is neither powdered nor paste-like. The actual composition of the spice mix can vary from family to family, vendor to vendor though there are common ingredients, such as sesame, cumin & coriander salt and pepper.

I once saw a recipe in Donna Hay magazine for sumac eggplant fries which I thought sounded so good, I also happen to love eggplant in any shape or form. I decided to season mine with Egyptian dukkah, fresh lemon juice, & extra virgin olive oil. Ofcourse I made the Dukkah at home by first dry pan toasting the spices and pine nuts and then coarsely ground them in a coffee grinder (which I solely use for spices). You can deep fry or roast the eggplant fries in the oven, I decided to roast them in the oven on a high temp of 400 degrees.

 

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Grilled Shrimp Mediterranean Salad http://www.onetribegourmet.com/2012/03/grilled-shrimp-mediterranean-salad/ http://www.onetribegourmet.com/2012/03/grilled-shrimp-mediterranean-salad/#comments Tue, 20 Mar 2012 03:50:07 +0000 Sara http://www.onetribegourmet.com/?p=4662 Post image for Grilled Shrimp Mediterranean Salad

Summer has arrived…in March you say?

Well it sure does feel like summer, sunny & 75 degrees everyday, makes your brain confused and one starts to daydream about barbeques, salads, refreshing drinks, etc. I happen to love salads all year long but especially in the summer when you can add grilled ingredients to enhance the flavors.

Grilled Shrimp Mediterranean Salad  is a quick & easy recipe. I used my outdoor grill to grill the bell peppers, eggplant, & shrimp but you can certainly use a grill pan to achieve the same effect. Marinade for the shrimp and vegetables was simply freshly squeezed lemon juice, fresh oregano, extra virgin olive oil, sea salt & freshly ground pepper.

Crunchy raw vegetables like sliced baby seedless cucumbers, chopped red onions, cherry tomatoes mixed with the grilled eggplant and bell peppers combined give this salad a unique taste. Grilled chicken or salmon would be a great accompaniment to the Mediterranean salad.  Last but not least crumbled feta or goat cheese make a tasty creamy garnish for this salad.

 

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A Vegetarian Mughlai Feast – Chickpea Byriani with Cumin & Coriander Potato Kebabs – #Indianfoodpalooza http://www.onetribegourmet.com/2012/03/a-vegetarian-mughlai-feast-chickpea-byriani-with-cumin-corriander-potato-kebabs-indianfoodpalooza/ http://www.onetribegourmet.com/2012/03/a-vegetarian-mughlai-feast-chickpea-byriani-with-cumin-corriander-potato-kebabs-indianfoodpalooza/#comments Mon, 12 Mar 2012 04:11:07 +0000 Sara http://www.onetribegourmet.com/?p=4594 Post image for A Vegetarian Mughlai Feast – Chickpea Byriani with Cumin & Coriander Potato Kebabs – #Indianfoodpalooza

I am so excited to participate and join my friends Prerna, Barb, & Kathy in a wonderful event called Indian Food Palooza, where bloggers can post their Indian cuisine inspired recipes and most exciting of all, win a gift!! So go ahead and click here to join Prerna, Barb, & Kathy and post the best Indian recipe you got!

I started thinking about what I would make for Indian Food Palooza, actually it was quite easy for me to choose since I grew up in a Pakistani American home. Pakistani cuisine & Northern Indian cuisines are very similar ot I would say the same, after all we were the same country for centuries. My dad’s family lived in Dehli and migrated in 1947 when the two countries decided to be independent.

It’s a little wonder why we are drawn to the delightful cuisine of India, everything about it awakens the senses especially the sensuous aromas, vibrant colors, and fabulous textures are present in every element. Hands down, Indian cuisine is perfume for the nose, relish for the lips, and nectar for the soul.

Aloo Kay Kebab – Cumin & Corriander Potato Patties

I have always been intrigued by the Mughal Empire of India and there Shahi {Grand} cuisine. Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. Mughlai food occupies a commanding position in the popular cuisines of India.

Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. The spices used in the preparation of Mughlai food are easily accessible.

Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanies, Pasandas, Kormas and Pulao are so enticing and yummy that people usually end up licking their fingers. Source: http://www.culturalindia.net/

So my take on Shahi Mughlai dishes is a vegetarian one, the most popular one is the beloved Biryani. I thought why can’t we have a shahi vegetarian biryani which I decided to use chickpeas instead of chicken or mutton. I think you will agree with me after trying the chicpea biryani recipe that it taste as good as the meat version. Also check out my Easy Peasy Chicken Biryani Recipe!

Mince meat kebabs are very popular in the Mughlai cuisine of India, my vegetarian version was made with mashed russet potatoes and both green & dried aromatic spices. You may serve the Biryani & Kebabs with cucumber raita and mint chutney or  sweet, sour, & spicy tamarind chutney, recipe here.

 

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Confetti Salad – A Medley of Sweet Roasted Peppers & Carrots with Orange & Marcona Almonds http://www.onetribegourmet.com/2012/02/confetti-salad-a-medley-of-sweet-roasted-peppers-carrots-with-orange-marcona-almonds/ http://www.onetribegourmet.com/2012/02/confetti-salad-a-medley-of-sweet-roasted-peppers-carrots-with-orange-marcona-almonds/#comments Wed, 29 Feb 2012 04:24:49 +0000 Sara http://www.onetribegourmet.com/?p=4539 Post image for Confetti Salad – A Medley of Sweet Roasted Peppers & Carrots with Orange & Marcona Almonds

This post is a quick post about a Confetti Salad. If you are wondering what in the world is a Confetti Salad, well honestly I don’t know either, I just made that name up. Actual name of this salad should have been “clean out my fridge salad,” but that did not sound very appetizing, so Confetti Salad was born!

For this recipe, I used all of the ingredients that were already present in my fridge. I needed to use some of the produce before it went bad and unfortunately would need to be tossed. I looked at my refrigerators produce section like a an artists palate. I had couple of oranges,  yellow bell peppers left over along with few carrots and baby spinach. What got me really excited was when I saw a pomegranate hiding in the back which I totally forgot about and I don’t know about you but I love poms in salads. Kalamata olives and feta cheese are staples always present in my fridge. I was particularly excited about finding a half full carton of baby heirloom tomatoes, red, yellow & purple ones.

Last but not least I felt as if I  hit the jackpot when I found a bag full of Spanish Marcona Almonds which I did not even know that I had bought a while ago. I have a habit of  refrigerating my nuts (he he) only because the nuts seem to go bad quickly. Marcona almonds, the “Queen of Almonds,” are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety. These Marcona almonds are roasted in olive oil and then sprinkled with sea salt, offering a delicious taste.

Fresh citrus gave a jolt of energy to roasted peppers, baby heirloom tomatoes, spinach and carrots while enhancing there natural sweetness. Pomegranate seeds, feta cheese and kalamata olives gave a tang to the salad and Marcona Almonds gave the salad a crunchy nutty taste.  I dressed the salad very simply with sherry vinegar and extra virgin olive oil, sherry vinegar is the real secret here, bringing out the floral notes of the fruit.

Try raiding your refrigerator once in a while, it can be a tasty adventure!

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Spicy Beets & Carrot Curry in Coconut Milk http://www.onetribegourmet.com/2012/02/spicy-beets-carrot-curry-in-coconut-milk/ http://www.onetribegourmet.com/2012/02/spicy-beets-carrot-curry-in-coconut-milk/#comments Thu, 23 Feb 2012 05:02:15 +0000 Sara http://www.onetribegourmet.com/?p=4493 Post image for Spicy Beets & Carrot Curry in Coconut Milk

My new year’s resolution about becoming a vegetarian started on a tempting & non-vegetarian note. You see I was vacationing in Dubai around new year’s eve and was enticed every single day with an abundance of irresistible foods from around the globe! Dubai has the most eclectic variety of ethnic restaurants, which I absolutely adored. People asked me so what did you buy in Dubai and I politely answered, ” nothing, I just ate.” Oh yes and I ate a whole a lot including non-vegetarian delights like lamb kabobs, chicken tikkas, shwarmas, nihari, haleem, byriani, kibbeh, the list goes on and on. So as you can see I could not resist the non-vegetarian specialties at all. But I was determined to start a vegetarian diet when I came back home.

Ravi Restaurant ~World Famous Pakistani Restaurant in Dubai

I went from meat, poutlry, & fish eater to a vegetarian. I had always struggled with the inhumane processes involved in the meat & fishing industries. I also learned about all of the health benefits of being a plant based diet, so it just seemed like the right choice for me.

Thanks to an abundance of scientific research that demonstrates the health and environmental benefits of a plant-based diet, even the federal government recommends that we consume most of our calories from grain products, vegetables and fruits. And no wonder: An estimated 70 percent of all diseases, including one-third of all cancers, are related to diet. A vegetarian diet reduces the risk for chronic degenerative diseases such as obesity, coronary artery disease, high blood pressure, diabetes and certain types of cancer including colon, breast, prostate, stomach, lung and esophageal cancer. source: vegetariantimes.com

These days I have been experimenting with recipes which are vegetarian but are different from the norm, I guess I’m trying to think of exciting ways to eat veggies. I came up with this beets & carrot curry in coconut milk recipe for my love of beets. I don’t know about you but I love beets! I haven’t met a beet salad on a menu that I haven’t loved or eaten! I have eaten them raw, boiled, & roasted them. Of course beets are perfect in salads especially with arugula but I wanted to try them in a unique recipe that can be perfect for a main course dish. Coconut milk added another depth to the dish also made the curry more tasty & heavenly. Check out my Roasted Beet Salad Recipe.

 

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Muhallabia – A Moroccan Style Milk Pudding Made w/Homemade Almond Milk & Rosewater – Vegan http://www.onetribegourmet.com/2012/02/muhallabia-a-moroccan-style-milk-pudding-made-w-almond-milk-rosewater-vegan/ http://www.onetribegourmet.com/2012/02/muhallabia-a-moroccan-style-milk-pudding-made-w-almond-milk-rosewater-vegan/#comments Tue, 14 Feb 2012 05:31:43 +0000 Sara http://www.onetribegourmet.com/?p=4459 Post image for Muhallabia – A Moroccan Style Milk Pudding Made w/Homemade Almond Milk & Rosewater – Vegan

 

 

A lifetime without Love is of no account

Love is the Water of Life

Drink it down with heart and soul!

      – Rumi

Here we are again, another Valentines Day is upon us. Even though I’m not a huge fan of this holiday but let’s cherish it and make sure we spend it with our loved ones. Just remember certain things in life simply have to be experienced and never explained.  Love is such a thing. I wish you and yours a very Happy Valentines Day!

As I pondered over the thought of a Valentines Day post, I could not come up with anything other than a cute little heart shaped cake or a red velvet cupcake recipe. The problem with that thought was that yours truly is not a baker, therefore I always love dessert recipes which do not involve any baking what so ever.

I came up with this tasty & tempting Moroccan dessert called Muhallabia. Silky and light, this traditional pudding is a classic throughout North Africa and the Middle East. Often served at religious feasts, it can be flavored with rosewater or orange flower water.

First time I had this creamy dessert was in Fes, Morocco at a enchanting guest house called Dar Roumana. Our beautiful host Jennifer Smith treated us to an ultimate Moroccan feast. Jennifer’s grand finale to our marvelous culinary experience that night was a Muhallabia, and I was in love from that moment on.

Traditionally Muhallabia is made with whole milk and sweetened with superfine sugar. I wanted to make this dessert more healthy and vegan, so I chose to make my Muhallabia with Homemade Almond Milk. Almond milk is very easy to make at home, you can certainly use the store bought ones but I choose to use homemade version. Basically take one and half cup of blanched almonds and two and a half cups of water, Pulverize them in a heavy duty blender for few minutes, drain the almond milk into a fine sieve.

Recipe Adapted from Ghillie Basan’s Flavors of Morocco

INGREDIENTS:

Serves 4-6

1/2 cup rice flour

4 cups of almond milk

1/4 cup plus 2 tablespoons superfine sugar

2 teaspoons rosewater

chopped pistachios for garnish

METHOD:

1. In a small bowl, mix the rice flour with a little bit of the almond milk to form a loose paste.

2. Pour the rest of the almond milk into a heavy base saucepan and stir in the sugar. Bring the milk to a boiling point, stirring all the time, until sugar has dissolved.

3. Reduce the heat and stir a spoonful or two of the hot almond milk into the rice flour paste, then tip the mixture into the pan, stirring all of the time to prevent the rice flour from forming lumps.

4. Bring the almond milk back to a boil and stir in the rosewater.

5. Reduce the heat to low and simmer gently for 2-25 minutes, stirring from time to time, until the mixture becomes quite thick and coats the back of the spoon.

6. Pour the mixture into serving bowls and leave to cool. Chill in the refrigerator and just before serving garnish with chopped pistachios.

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Ma’amouls – A Celebration Cookie http://www.onetribegourmet.com/2012/02/maamouls-a-celebration-cookie/ http://www.onetribegourmet.com/2012/02/maamouls-a-celebration-cookie/#comments Fri, 03 Feb 2012 02:29:41 +0000 Sara http://www.onetribegourmet.com/?p=4369 Post image for Ma’amouls – A Celebration Cookie

Food is our common ground, a universal experience – James Beard

Sometimes “Life” does get in the way. As I sit and attempt to write my first blog post in ten months, I realize how much I have missed my blog and my readers. It  feels so good to be back in the food blogging world, I have missed you all dearly.
I thought about which recipe to post after such a long time, so I came up with ma’amouls. Ma’amouls happen to be one of my all time favorite cookie, especially with a hot cup of sweet mint tea!  I call ma’amouls an Arabic celebration cookie which is loved by Muslims, Jews, and Christians alike. Since my blog is based on food plus cultures equals love, tolerance & humanity.  I thought ma’amouls were a perfect start to my ten months hiatus.
The definition of the the Arabic word ma’moul is “filled.” It is a small rounded pastry made with decorative wooden hand carved molds called tabe’; pictured above. The nut filling is inserted into a hollow shell in the pastry and then closed. The filled pastry is then placed inside the mold. I learned this great art of filling the ma’amouls from a wonderful blog called Tony Tahhan. Tony demonstrates beautifully how to mold the cookies in the tabe’. I found Tony’s instructions and pictures extremely helpful while making my batch of these delicious Ma’amouls.
When the ma’amouls are baked, the embossed design becomes more prominent and very beautiful. I followed Tony’s recipe step by step and found it surprisingly very easy to follow. I have to admit I was a little shy about baking ma’amouls, but I was determined to shape them properly in the molds. I was able to find these gorgeous wooden ma’amoul molds at my local Syrian grocers along with all of the ingredients including mahlab. Mahlab is an aromatic spice made from seeds of a St.Lucie Cherry. The cherry stones are then cracked to extract the seed kernel and then ground to a powder consistency. The flavor is similar to bitter almond & cherry. If you cannot find these decorative molds you can certaily mold the cookies by hand into a ball and then decorate them using a fork to create a design. I hope you will try making these delicious cookies on your festive holiday. I would like to thank Tony Tahan for this beautiful recipe. I love your blog, Tony!
Ma’amouls ~ A Celebration Cookie ~ filled with Dates & Walnuts
Ingredients
  • 1  1/4 cup farina (cream of wheat)* 
  • 1/2 cup  fine semolina
  • 1/2 cup  pitted dates
  • 1/4 cup chopped walnuts
  • 1 stick + 1 tbsp butter, melted
  • 1/2-3/4 cup of milk, hot
  • 2 tbsp sugar
  • 1 tbsp + 2 tsp orange blossom water
  • 1 tbsp mahlab, ground
  • 1/2 tsp baking powder
  • powdered sugar, for garnish
Method
  1. Mix 1 stick of the melted butter in with the farina and semolina and knead until well mixed. Cover and let sit over night.
  2. To make the filling process the pitted dates & walnuts with the remaining tbsp of melted butter, 2 tsp of orange blossom water, and half of the ground mahlab in your food processor until it becomes a smooth paste.
  3. Once the butter has soaked into the semolina add the remaining of the ingredients, except the hot milk.
  4. Pour half cup of the hot milk and mix well to form a dough. The dough should be smooth and moist; if it feels a bit dry continue adding more milk.
  5. Form each cookie with a mold or freehand as shown in the photo above (by hiding a ball of the date filling inside the dough).
  6. Place on a parchment-lined baking sheet and bake in a 325 degree F oven for 25-30 minutes or until the bottom is golden brown.
  7. Cool the cookies on a cookie sheet and sprinkle with powdered sugar for garnish.

 

 

 

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Kashke Bademjan~ A Persian Eggplant Spread http://www.onetribegourmet.com/2011/03/kashke-bademjan-a-persian-eggplant-spread/ http://www.onetribegourmet.com/2011/03/kashke-bademjan-a-persian-eggplant-spread/#comments Fri, 04 Mar 2011 22:48:34 +0000 Sara http://www.onetribegourmet.com/?p=4330 Post image for Kashke Bademjan~ A Persian Eggplant Spread

Persian cuisine is intertwined with Persian culture and deserves to be explored. Persian cuisine is as old as Persian history and has served the important role of bringing friends and rivals closer over the years. In the old days, Iranian families gathered around a sofreh which was a table cloth or spread on the floor over a Persian carpet or kilim. The sofreh was and still is the corner stone of Persian cuisine and a place of gathering, laughter, relaxation, and enjoyment.

I’m a huge fan of Persian Cuisine and often visit my friends Shayma’s & Bria’s Blogs for delectable Persian recipes!

My version of this eggplant dip inspired by a famous Persian spread called Kashke Bademjan. Don’t let the name intimidate you, this dip is really easy to make. Roasted eggplants are mashed up and added to the caremalized onions, which are sauteed with garlic, dried mint, saffron, some lemon juice, turmeric & salt/pepper to taste. Finally garnished with Kashk, chopped walnuts, & caramelized onions. Kashk is a fermented by product from cheese-making, Kashk has a strong flavor, like a liquid fetta cheese and is used extensively in Persian cuisine. I found Kashk at my local Middle Eastern market, it comes in a dried form which I just added some water to make a paste. {Please Note} Sour Cream makes a good substitute for the Kashk. Serve warm with Lavash or Pita Bread.

Lavash Bread is a very flat, wide bread, much lighter in color and different in taste. This bread is very thin usually and tastes great with Feta cheese in a dish like Naan-o Panir.

I recently made this silky & creamy eggplant dip for a Super Bowl & Oscars party and guess what it was a hit! Try it and you will love it too!

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