Walima Cooking Club tour Lebanon :Aysh el-Saraya and Sheesh Barak

November was Lebanese cooking at the Walima Club.Two luxurious dishes from the land of milk and honey ,it was hard to satisfy with just one ,I celebrated with both the sweet and savory delights.Before we get cooking here is a brief history of Lebanon and its cuisine ...
Lebnan, Le-b-nan that means the White Mountain, once called "The pearl of the middle East,” is bordered by the Mediterranean Sea, Israel, and Syria. At one time or another Phoenicians, Assyrians, Babylonians, Persians, Greeks, Arabs, European Crusaders, Ottomans, and French all ruled and had influence over the land and its cuisine. The Cuisine of this Ancient Land is diverse and steeped in history; Lebanon is a culinary and cultural Crossroads. Lebanon is located on the Eastern most shore of the Mediterranean in the Fertile Crescent, where Western Civilization is said to have begun. Both the Eastern and Western influences in its cookery are apparent. It combines the sophistication of European Cuisine with the excitement of Eastern Spices.

The food of the entire Mediterranean region is a celebration of life; it is fresh, flavorful, diverse and invigorating. The Lebanese proudly admit that the genius of their food is its simplicity, and that the food was a product of both the earth and the sea. Also the natural bond that all of the Mediterranean cuisines share, from the tip of Spain to Lebanon “the same waters equally splash all of the countries around the Mediterranean".
Lebanese cuisine is the richer and the finest in the Middle East and any other Arab countries due to their milder climate, and indeed, any cuisine is dependent upon climate and geography. Lebanese Cuisine is considered a very balanced, healthy diet. The Cuisine of Lebanon is the epitome of the Mediterranean diet. The country’s cuisine characterized by the use of a wide variety of fresh ingredients which include olive oil, herbs, spices, fresh fruits and vegetables, dairy products, grains, fresh fish and seafood; animal fats are consumed sparingly. Poultry and red meat and usually lamb, is eaten more often, either grilled, baked or sautéed in olive oil or butter, cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked.
Though its mainstream popularity is relatively new, the Cuisine is not; the Cuisine of Lebanon has been in the making since pre-biblical times. The influence that Lebanon has had on the world is totally out of proportion to its size; culinary contributions from this tiny Country have had the greatest impact on modern Middle Eastern cuisine.



The November's Splendid sweet Challenge was picked by Joumana from www.tasteofbeirut.com
The Bread of the Seraglio ( Aysh el-Saraya)

A delectable bread pudding made by soaking the bread in Caramel syrup infused with Orange blossom ,topped with slotted cream and toasted nuts.The changes made to the original recipe :
*White whole grain bread for plain white bread
*Dark brown sugar for white sugar
*Low fat ricotta for half and half in the topping.

Recipe
Source: Lebanese Cuisine by Anissa Helou
Ingredients
1 round loaf White Whole wheat bread
For Caramel Syrup
1 cup brown or white sugar* (I used dark brown sugar)
2 tablespoon water
1 1/2 cup hot water
1 teaspoon lemon juice
1 tablespoon orange blossom water or rose water

Topping variations
1.Low fat Ricotta cream
1 1/2 cup low fat ricotta
1 tablespoon white sugar or 2 teaspoon Agave nectar

2.Lebanese clotted cream or Ashta
2 slices of white bread without the crust
2 cups half-and-half

1/4 cup toasted pistachios, coarsely processed.

Method
Cut off the crust of the bread slices and save them for making bread crumbs.
Arrange the slices on a baking sheet and toast in an oven at 350 F until lightly brown on both sides(Turn once) about 10-15 minutes.
Now lay the toasted slices on large wide pan.Prepare the syrup.
Put the sugar, water and lemon juice in a pan and place over medium heat. Bring to the boil and cook, for about 20 minutes or until it is caramelized.
Towards the end of the cooking time, measure 1 1/2 cups of water and bring to a boil in a teakettle. When the sugar is caramelized, start adding the water gradually without taking the sugar mixture off the heat. Be very careful, because the sugar will start spluttering and you could burn yourself!
Pour the boiling syrup all over the toasted bread and place over medium heat and cook pressing the bread with the back of a spoon to mash it and make it soak up the syrup.
Transfer the bread in to the serving dish and spread it evenly across the dish. Let it cool entirely before spread the toppings.

Low fat Ricotta Creamy Spread
Method
Whip the ricotta cheese and the sweetener(sugar or syrup) in a blender or a processor until smooth and creamy.

Clotted cream or Ashta:
Method
Cut the bread in small pieces and place in a saucepan
Pour the cream or half-and-half over the bread
Bring to the boil. Lower the heat and simmer 10 minutes, stirring often.
Cool then refrigerate. It should keep for 4 to 5 days. Makes 1 pint.

Chill after spreading the cream and sprinkle the pistachios all over before serving.


The Savory Challenge was picked by Arlette(the mastermind of the cooking club):
Lebanese Style Sheesh Barak(Dumpling with Greek Yogurt Sauce)
A sumptuous Arabic dish,in Lebanese style Sheesh Barak the dumplings are baked then soaked in slow cook Greek yogurt sauce that's infused with flavors of garlic and mint.

Adapted from Recipes at Simply Heaven food and Antonio Tahhan
Basic Dough or Ajeen for making the Dumpling

Ingredients
2 cups Wheat flour(fine ground)
1/2 cup warm water
1/4 cup extra virgin olive oil or canola oil
1/2 teaspoon salt

Method
Sift the flour onto a working surface or a mixing bowl.Mix in salt. Make a well in the center and pour the oil.Add water gradually.Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth.Allow the dough to rest for an hour.

The Filling Variations
With Meat
Fry 2 tablespoon of onions in a teaspoon of oil. Add 1/2 pound ground lean beef, 1/2 teaspoon salt, 1/2 teaspoon allspice and 1/2 teaspoon cinnamon. Stir occasionally and fry for 7-8 minutes. Add 2 tablespoon pine nuts and Mix.Cool before filling.
With Vegetables
Prepare an vegetable filling by sauteing any kind of quick cooking vegetables with spices.I used chopped onions ,purple cabbage,peppers and carrots


Cooked Greek Yogurt Sauce
Ingredients
2 cup fat free or low fat Greek Yogurt
1 tablespoon cornstarch
1 Organic Egg
2 tablespoon water
2 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh mint (or use dried)
2 teaspoon extra virgin olive oil or canola oil

Note: The egg and the cornstarch are there as stabilizers so that the yogurt won’t separate.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Method
Dissolve the cornstarch in water.Whip the egg and mix in to the yogurt with the cornstarch water.Cook the yogurt on low heat ,while stirring constantly ,until sauce is bubbly and smooth.
To flavor the yogurt,heat oil in a small pan add the garlic ,saute until aromatic.Mix in the chopped mint and turn off the heat.Slowly mix this in to the yogurt sauce


Preparing the Sheesh Barak:
Roll out the dough with a rolling pin to about 1 mm thickness. Using a round cookie cutter (medium size), press over dough to get equal rounds (or squares).
Spread the round a little with your fingers. Place 2 teaspoon of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well. Repeat till rounds are done.

Place the stuffed dough and the cut pastries in a tray with parchment, Bake in a hot oven (400F) for 10 minutes or until golden. During this time prepare and cook the yogurt and when it starts to boil add the baked pastries to the boiling cooked yogurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

Sprinkle with dried mint or sumac.Serve warm,can also be served with Lebanese Rice Pilaf with Vermicelli.





Tried and Tasted : No cook Vegan Tofu Chocolate Pudding


A lusciously healthy pudding using two of the most nutritious ingredients Cocoa and Tofu ,that I couldn't miss posting today,the last day of sending the entries for Tried and tasted event,the featured blog of the month is Sunshine mom's Tongue Ticklers and the host is Ragaa of The Singing Chef.Find the recipe here.

Show Me Your Lunch Box

This is for Divya's :Show Me your Lunch Box.
A wholesome lunch box with Whole grain stuffed buns with spicy veggie and\or lean meat filling.Crunchy carrots and Walnuts and an apple to finish off .

Dodol.

A beloved delicacy in the scenic Islands of South East Asia(Malaysia, Indonesia,Philippines, Singapore, and Sri Lanka) and also Goa(in India),the Dodol is hard to miss on festive occasions like Eid and Christmas.Its made from incredibly simple ingredients,coconut milk ,sugar and rice flour.The method is fairly simple ,but requires muscle power for the constant stirring to achieve a luscious smooth mixture when cooled gets a sticky candy\fudge like texture.I found this droolworthy dodol recipe at Asha's Foodies Hope,a blog with huge collection of delicious recipes from regional cuisines of India and other global cuisines.
Use only thick coconut milk for best results and I used ordinary rice flour instead of glutinous rice flour( which I can't find in stores here),could be the reason my dodol wasn't very sticky like the Original dodol.Pandan leaves are a popular flavoring in this dessert,wish I could them here,I had to be content with some cocoa powder instead.

Recipe :Dodol
Ingredients
2 cups preservative-free coconut milk
*1/3 cup Jaggery(chopped) or brown sugar or white sugar[or use half Agave nectar and half sugar]
2 tablespoon dry grated coconut
3/4 cup rice flour
1 tablespoon unsweetened cocoa powder(optional)
Pandan leaves for fragrance (optional)
1/4 cup roasted nuts

*sugar quantity has been reduced from the original recipe.add a little more if needed.

Method
Heat the milk on medium heat in a non-stick pan or heavy bottom Aluminum or Iron pan.
Season with pinch of salt,mix sugar or jaggery ,stir until dissolves,now add the dry coconut.
Start adding the flour,little at a time while stirring constantly to prevent lumps.Keep stirring until the mixture is nice and thick ,and flour is cooked through.About 10-12 minutes.Transfer in a greased(with coconut oil ) dish ,sprinkle with nuts and any remaining dry coconut,let cool and set for at least 3-4 hours(I kept it in fridge), before slicing and serving.Can be stored in refrigerator for up to a week.

Asha's delectable recipe is marked as Tried and tasted ,the host of the month is Ashwini's Spicy Cuisine .

I'm also sharing this with Let go nuts :Coconuts food event.

Nutrition

Though this is a high calorie dessert ,its very nutritious with goodness of coconut milk.The fat from coconut milk is far healthier than other kinds of saturated fats like butter.Coconut milk is very low in Cholesterol and Sodium. It is also a good source of Iron ,calcium ,magnesium and Manganese.Learn more about its health benefits in my post.

The Ice Dream CookBook Review.Dairy-free Roasted Banana nut Ice Dream.And Peach Melba.

Have you ever dreamed of a frozen dessert that can actually boost the immunity? An Ice-cream that's creamy yet healthy?A sweet snack that even a diabetic is allowed to eat?A frozen treat that's free of gluten,artificial colors ,hydrogenated oils and high sugar syrups? Rachel Albert-Matesz's Ice Dream Cookbook is the answer to those dreams,the book brings definite good news for all the Ice-cream enthusiasts ,Coconut lovers and those on restricted diets(gluten-free,dairy-free,low-sugar).Her book reveals enticing healthier alternatives for making a perfect scoop of Ice Dream.

Rachel Albert-Matesz grew up eating a typical American Diet of refined and overly processed foods,fries and ketchup were her serving of vegetables.The nickname Betty baker (as in Betty Crocker) best suited her for her obsession with sweet baked goodies.The nutrition deficient diet eventually took the toll on her health with conditions like hypoglycemic episodes,cavities,acne,brittle nails,painful constipation,depression,mood swings,painful menstrual periods and a weight problem.In her quest for good health she discovered natural alternatives for a healthier diet,with keen desire to help other she became the "healthy cooking coach".Learn more about her story at TheHealthyCookingCoach.com.

She took the Challenge of creating a nutritious ice-cream with better all-natural ingredients.Her book Ice Dream Cookbook is the sweet success of endless testing and tasting.The cookbook has 80 delicious and healthy recipes with more than 200 Variations.The book discusses the essentials of incorporating healthy ingredients and provides alternatives to the common food allergens such as dairy,nuts,soy and wheat(gluten).The Coconut milk and virgin pressed Coconut oil is highlighted as the healthier substitutes for the fatty dairy cream and butter.She uses non-caloric herbal sweetener stevia along with other natural sweeteners like Agave nectar ,honey and maple syrup.In this way She cut the amount of sugar but maintained a similarly satisfying level of sweetness and lessen the health hazards of sugar at the same time. The book also has useful guidelines for equipments and techniques needed for whipping up the best tasting Ice Dream.

Rachel has created a whole range of flavors ,from basic like Vanilla ,Chocolate chip,Maple Pecan and Orange cream Ice Dream to beyond basic flavors like Avocado,Basil,Ginger,Lemon cookie crumble and Peppermint.Coffee and tea also have a place in these delectable dessert.My favorite pick had to the fruit and nut flavored.
There is also a chapter each on variety of sauces(fruity,chocolate and more) ,compotes and gluten-free cookies to go with the Ice dreams.

Roasted Banana Nut Ice Dream with Blueberry Sauce

I was truly elated when Rachel sent me a copy for review.With summer at its peak,this book couldn't have come at a better time.This book also reaffirms my recent discovery of Coconut as a health food.The recipes are very clear with intricate details .For my first Ice Dream I picked Bananas,yes! I love them for breakfast ,in smoothie or snacking ,these universal unseasonal fruits are packed with nutrients.Roasting the Bananas brings out the delicious caramelized flavor of the fruit and blended in coconut milk ,cinnamon and nuts,this is by far the tastiest concoction with bananas I ever had.The berry sauce with fresh berries of the season makes the ice dream all the more succulent.


Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.

Ingredients
3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon virgin-pressed coconut oil or palm shortening
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
1 tablespoon honey or agave syrup or 1 1/2 tablespoons maple syrup; additional 1 tablespoon as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed).
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg, optional
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

Method
1-Gently melt coconut or palm oil in a small saucepan over low heat. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9×9x2 inch pan or a 9 inch Pyrex pie plate. don’t use a large pan or the syrup will burn.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin or agar agar dissolves.
Scrape the mixture into a blender, vita-mix or food processor. Add the honey, sea salt, and stevia. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, vanilla, and optional cinnamon. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Without the Ice cream machine method
You can make the Ice dream even without the Ice cream machine.After the step 4,transfer the Ice Dream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 8 to serve.


Blueberry Sauce

Recipe by Rachel Albert-Matesz as in Ice Dream Cookbook.
Ingredients
4 cups fresh blueberries,rinsed and drained or 5 cups frozen blueberries
1/4 cup honey,agave nectar or 1/3 cup maple syrup(I used just 1 tablespoon)
1 pinch unrefined mineral-rich sea salt
2 tablespoon arrowroot powder(I used 1 tablespoon corn starch)
1/4 or 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid(start with less;add more only if needed)
2 tablespoon fresh lemon juice or orange juice
Directions
1.Combine the blueberries and honey in a heavy 2 to 3 quart saucepan.Cook over medium heat until berries bubble and release their juices,about 5 minutes
2.Dissolve arrowroot and stevia in lemon or orange jucie and add to the fruit.Reduce heat to medium-low and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.
3.For a smoother sauce,mash or puree half the berries with a potato masher or in a blender.
4.Transfer the mixture to wide-mouth jars or glass bowls.Cover when cool,and refrigerate.When cold to the touch ,freeze when you don't plan to use within 3 to 4 weeks,leaving at least 1 inch space at the top of the jar.
5.Serve close to room temperature ,or warm briefly in a small saucepan over low heat.


Peach Melba

The classic Ice cream dessert was originally created by French chef Escoffier ,in the honor of the Australian singer,Nellie Melba,at the Hotel Savoy in London in 1892.
Made with two favorite summer fruits :peaches and raspberry served with Vanilla ice cream,the fruity dessert sounded very easy to put together with the batch of Roasted Banana nut Ice Dream.
Ingredients
2 cups cool or cold filtered water
1/4 teaspoon pure stevia extract or 1/4 to 1/2 teaspoon clear stevia liquid
2 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract or natural vanilla flavoring
4 large ripe peaches
8 scoops of Roasted Banana nut Ice dream or use any of the Ice dreams flavors in the book
1 cup Raspberry sauce *
1/4 to 1/2 cup toasted almonds or pistachios for garnish.

Directions
1.Combine the water,stevia,optional honey,vanilla,and peaches in 2 to 3 quart pot.Bring to boil over medium-high heat.Reduce heat to medium-low and simmer,uncovered,for 15 minutes ,until fork tender.Turn the peaches 3 times,about once every 3 to 4 minutes.(Set them in the pot with their stem ends up,then turn them upside down.This way,you always know which direction they should be facing as opposed to just setting them on their sides).Exact time will depend upon the size and ripeness of the peaches.
2.Remove peaches and reduce the poaching liquid by slow boiling for about 15 minutes,uncovered ,until you have about 1/2 cup.Transfer the peaches to a pyrex bowl and juices to another bowl or small jar.cover and refrigerate until cold.You can do this up to 2 days ahead.
3.To serve,peel,halve and pit the peaches.Divide reserved poaching liquid among 4 dessert dishes or wine glasses.Add a scoop of Ice Dream,and place a peach half on either side of the Ice Dream.Spoon the raspberry sauce in a wide band overlapping both the peach halves and the Ice Dream.Garnish with nuts and serve immediately.
4.Refrigerate unused peaches and sauce and use withing a few days.


*Raspberry sauce recipes remains the same as the bluberry sauce,strain the seeds if desired after pureeing the sauce.

Variations
** Replace water with white grape juice;then omit stevia and honey
** Replace peaches with nectarines,or raspberry sauce with strawberry ,blueberry or cherry sauce.

I served this melting scoop over the reduced poaching liquid ,peach halve and roasted pistachois.

More about Rachel's Secret Ingredients
Stevia,the Healthy Sweetener
Stevia is a non-caloric herbal sweetener extracted from the leaf of South American plant-Stevia Rebaudiana-a small perennial shrub that produces incredibly small,sweet leaves that taste 50 times sweeter than table sugar.Unlike Caloric Sweeteners,Stevia is non-cariogenic,which means it doesn't promote tooth decay,and it has no effect on blood glucose levels,which makes it safe for diabetics,people who suffer from reactive hypoglycemia,and anyone who wants to avoid adverse effects of sugar and artificial sweeteners.
Europeans have known about it since the 16th century when the Spanish conquistadors discovered the natives of South American using the leaves of the Stevia plant to Sweeten Yebra mate`,their traditional herbal beverage.Researches were amazed to discover that it took only one leaf to sweeten an entire jar of their bitter tea.The leaves have also been used therapeutically by indigenous people as antiseptic and aid to healing wounds.
Stevia has been used widely as a sweetener in Paraguay,Korea,Thailand,China,Japan and several other countries,with no reported adverse effects.Stevia was first introduced to the United states in 1918,yet very few Americans have heard of it.Why?Stevia is an unpatentable product of nature;it threatens the multi-billion dollar a year artificial sweetener industry,which has been lobbied heavily to keep the sweet leaf off the market.
How to use Stevia?
It takes time to get used to the taste of stevia.The key to avoid the bitter after taste of Stevia is to use it precisely,usually tiny pinches or the purified powder or several drops of the clear liquid ,at a time.Remember more is not always better with stevia,only a minuscule amount is needed to produce a sweet taste.The cookbook provides the clear measurement guidelines to using stevia to substitute for sugar.
Stevia is available in many natural foods stores in US.Stevia comes in several forms and concentrations.
Green Stevia leaves and powder :made from the leaves,this represents the least concentrated form of the herb.
White Stevia Extract Powder :extracted from the leaves of the plant and has a smoother flavor than the unrefined green powder.
Green Stevia Liquid :liquid is made from whole stevia leaves
Clear Stevia Extract liquid :made from the concentrated steviosides,one of the main constituents of Stevia.

The Goodness of Coconut

Coconut is the tropical wonder food packed with essential nutrients.The coconut water is best thirst quencher while the copra(the meat of the nut) is used to make coconut oil,coconut butter and most delicious of all,the coconut milk.

The coconut oil has long been misunderstood as unhealthy saturated fat,but recent studies have revealed ,the medium chain fatty acid in coconut oil is does not have a negative effect on cholesterol and help to protect against heart disease.Also helps to lower the risk of both atherosclerosis and heart disease.
The coconut milk is said be anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. The main saturated fat that it contains, lauric acid, is also found in mother's milk and has been shown to promote brain development and bone health. Some hope that coconut milk, with its powerful anti-viral properties, can one day be used in the fight against AIDS.
Rachel's exclusively uses the healthy coconut oil and coconut milk to substitute for the dairy fat(butter) and milk in the Ice Dream recipes.

If Allergic to Coconut Milk?
Replace the coconut milk with combination of cow's milk and heavy cream,using equal parts of milk and cream or 2 parts cream to 1 part milk.Use Organic or grass-fed cow's milk.

Get your Copy.
The cookbook is a best buy for any diet-conscious ,Ice-cream aficionados and those on restricted diets(low-sugar,gluten-free,dairy-free). Purchase The Ice Dream CookBook at Rachel's blog or at Amazon.com

Wholesome Qatayef(Middle Eastern Stuffed Pan Cakes) with Orange Blossom syrup

The aromatic rose and orange-blossom essence impart the exotic hint of flavor, characteristic to Middle Eastern desserts.Qatayef is one such ambrosial dessert,prepared like pancakes,only richer with the nutty fruity(at times cheesy) stuffing and soaking sweet in orange blossom syrup.These are also referred as "Ramadan pancakes" for it a popular delicacy in the middle east during the fasting season.
I fiddle with the original recipe(as in the book Arab Table) ,to make it suitable for breakfast or brunch or snack with whole grains,flax seed meal and light on sweetness.And baked them instead of frying for the sake of my waistline.
The Orange blossom water is exclusively sold in most middle eastern stores,can also be purchased online.The essence is suitable for flavoring the salads and smoothies. For this recipe if you can't hunt for the Orange blossom water,then the more common rose water can be used instead.
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(Makes about 12 medium pancakes)
Ingredients
For pancakes
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup fine semolina(sooji rava)
1 tablespoon Flax seed meal(optional)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water
1/4 teaspoon salt
2 tablespoon vegetable oil

For the Dry Fruit and Nut Filling
1 cup nut (walnuts,roasted almonds,pistachios)coarsely chopped
1 cup dry fruits(figs,dates,cherries ,cranberries or raisins),chopped
1 teaspoon ground cinnamon
1 tablespoon orange blossom water(or rose water)

For Orange Blossom Syrup
(makes a light syrup)
1 1/2 cup water
1/4 cup brown sugar
2 tablespoon Orange blossom water(or rose water).

Method
Prepare the batter
Combine the yeast, sugar and warm water in a mixing bowl. Add the flours ,semolina, and salt. Mix thoroughly to make a smooth batter.Cover and allow to rise for an hour.

Filling and Syrup
Mix all the ingredients of the filling and set aside.
To make the syrup,bring the water and sugar to a boil.Simmer until reduced to 1 cup,mix in the orange blossom water.Turn off the heat.

Make and bake or fry the pancakes
Heat a non-stick pan over medium heat.Add a little water in the batter if needed.Grease pan with little oil,using a ladle pour the batter ,spread if need for a nice rounded pancakes. Do not flip the pancakes,allow to cook until the the bubbles have formed and the surface of the pancake is dry.Remove them on to a plate and arrange in a single layer. Finish making pancakes with rest of the batter.

To stuff the pancakes ,hold them bubbled side up,make a pocket(see the images).Place about a tablespoon of filling in each.Just pinch all over the edges to close them.Repeat same with rest of the pancakes.

To Bake
Preheat oven to 350F(180C).Arrange the stuffed pancakes on a baking sheet.Bake for about 10-15 minutes,until lightly crisp.
Shallow fry(Not preferable ,increases the fat calories in the pancakes)
In a big non-stick pan,add 2 tablespoon of vegetable oil and fry the pancakes ,about a minute on each side.

After baking or frying them,pour the syrup immediately all over the pancakes.Serve warm with fresh fruit,sprinkle with orange zest and grated nuts .

These fragrant pancakes are off to Heart of the Matter,featuring flowers this month,hosted by Lucullian Delights

Almond Stuffed Dates

Dates
Abundant in the Middle East,sometimes referred as "Bread of the dessert" ,Dates are a bundle of nutrition.Prophet Muhammad(peace be upon him) recommended them as ideal food to break the fast ,for its has just the needed nutrition which our body needs after long hours of fasting in Ramadan.The Sweet dates were in fact the only fruit ,Maryam(May Allah be pleased with her),the mother of Prophet Jesus(peace be upon him) had taken to rejuvenate herself after the exhaustion of labor and delivery.The fruit also has stimulants that strengthen the muscles of the uterus, which helps with dilation at the time of delivery and reduces the bleeding after delivery.They are also beneficial for the new born babies,as it enriches the mother's milk.

Almond Stuffed Dates

On visit to Holy cities of Makkah and Madinah,the travelers never miss buying the the sweet dates of Madinah stuffed with whole almonds,a perfect gift for family back home.I was fortunate to get this delightful gift on many occasions.

The sweetness of dates pair perfectly with the bland nuts. Almonds are my most favored nuts,I've learned so much about its nutrition benefits ,that's it clearly one of the best nuts. For long I just knew of using them in gravy ,breads or tossed in to salads,then most recently the almond milk .Since I frequently make the almond milk,and always have to find ways to use its pulp leftover after straining out the milk.Stuffing the dates with this left over almond pulp turned out to a perfect dessert.Extra flavor from saffron and roasted pistachios enhances sumptuousness of the dessert,soon to become one my favorite simple sweet treats.

(Recipe adapted from myrecipes
Ingredients
12 Medjool dates ,lengthwise slit and pitted
1/2 cup raw almonds
1/4 cup milk
pinch of saffron strands
1/4 cup roasted pistachios,coarsely ground.

Method
Soak the almonds over night in clean cold water.Next morning skin them and grind to a fine paste,add about 2 tablespoon of water to make the paste.
Warm the milk in a small saucepan,stir in the saffron and the almond paste,cook on low heat until mixture is dry.When all dry,mix in the pistachios,reserve a tablespoon to sprinkle later.When cool enough to handle,stuff about a teaspoon full of mixture in each of the dates.Sprinkle with reserved pistachios and serve.

The Almond stuffed dates are my entry for Weekend Wokking : Almonds,host of the month is Darlene of Blazing hot wok.

Sweet Potato Pie with Caramalized Nuts topping

I reserve decadent pies just for potlucks or parties,if I happen to bake one just for ourselves,my hubby's(with exceptional sense of smell and aversion for solid fats) first query would be "Did you add butter in it?!",yes obviously, who ever heard of a pie without butter or shortening?,then he would just eat a miserly little piece,and the rest is for me.I have a very small appetite for desserts,can't eat the small kind for a fortnight.Hence to be on safer side I bake the full-size pies just for festive or special gatherings.So I took this wholesome pie for a potluck ,though its missing my favorite element in a dessert,that is chocolate,but with sweetness from potatoes,spices and caramelized nut topping this pie was just as delicious. Omitting eggs and using cornstarch is an option too,like I did in my Eggless Chocolate Pumpkin pie.

(Adapted from Elise's Original recipe).


Ingredients
For Crust
3/4 cup all purpose flour
3/4 cup Whole wheat flour
4 tablespoon(1/2 a stick) Organic butter, cold and cut in small cubes
1/2 teaspoon salt
1/2 teaspoon ground spices mix,I used cinnamon and cloves.
1/2 cup ice cold water


For Filling
2 1/2 cups Sweet potato puree(see how to cook sweet potatoes?)
1/4 cup brown sugar
1/2 teaspoon ginger powder or 1/8th of a teaspoon of fresh grated ginger
1/2 teaspoon Cinnamon or Pumpkin Spice(mixture of ground nutmeg,cloves and cinnamon)
2 large Organic eggs


For Caramelized Nut topping
3/4 cup mix of roasted nuts,roughly chopped [I used pecans,almonds and pistachios)
1 tablespoon Organic butter,use the light kind if desired
2 tablespoon brown or white sugar

Method

Prepare the dough
Sift the flours,salt and cinnamon in bowl. Mix in the butter,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Bake the Crust
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface and using a rolling pin, roll out the dough in to size just bigger that your pan size(9 inches).Transfer the rolled dough to the pie or tart pan.Press gently to smooth it out and poke some holes using fork to prevent it from rising.
Bake the crust for in the middle rack of the oven for about 15-20 minutes until the crust is lightly crisp.
Bake the pie
Mix all the filling ingredients,crack the eggs in mixing bowl,stir in the puree ,sugar and spices. Pour it on the baked crust and spread evenly using a spatula. Bake about 40-45 minutes until the filling is firm.Cool completely before spreading the nut topping,at least an hour.

Prepare and Spread the topping
Melt the butter in a pan at medium heat,add the sugar and stir.after about 2 minutes when the sugar get slightly bubbly and brown, add in the nuts and stir to combine.Turn off the heat ,allow the mixture to slightly cool about 1 minute.Then spread over cooled pie ,serve when topping is set.


The Sweet Potato Pie is my last entry(besides the 1,2,3 entries)for Sunshinemom's Food In Colors event,the color of the month is Orange and host is Aparna of My diverse Kitchen.

Speaking about Nuts,If you are nuts about them just as much as I am,stay tuned with the Let Go Nuts food event at Served with Love blog,the nuts in focus this month are Walnuts and Pecans.This pie along with the Mushroom Walnut Soup,Vegan Banana Walnut Bread and Cherry Nut Crescents are my entries for the event.