Cauliflower fritters

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Ingredients:

  •  5 cups water
  •  1 tsp salt
  •  1 small head cauliflower (about 3 cups of florets)
  •  3 large eggs
  •  1 small onion finely diced
  •  1/2 cup parsley finely choppe
  •  4 tbs sunflower oil
  •   1/2 cup all purpose flour
  •   1/2 tsp crushed red pepper
  •   1 tsp cumin powder 
  •   Salt and pepper to taste

Method:

  1.  In a large pot, add 5 cups of water and a tsp of salt and bring to boil. Meanwhile, cut cauliflower into small florets. 
  2.  Add cauliflower florets to the boiling water.
  3. Let them cook on medium heat until tender (about 5 minutes).
  4.  Drain water and set cauliflower aside to cool.
  5.  In a medium sized bowl, add eggs, parsley, onion, flour and all the spices. Mix to combine.
  6. Cut the cauliflower florets into small pieces and add to the egg mixture.
  7.  Drizzle oil onto a large frying pan on medium heat. 
  8.  When the oil is hot, spoon the cauliflower batter in small disks onto the frying pan. Space the disks one inch apart and let cook until golden in color (around 3 minutes).
  9. Flip disks over to cook the other side and repeat with the remaining batter.
  10.  Prepare a large dish with a paper towel to absorb any extra oil from the fritters.
  11. Serve warm with lemon wedges and pita bread.

Enjoy!!

Sticky toffee dates pudding cake

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Ingredients:

  • 1 cup pitted dates chopped
  • 1/4 tsp baking soda
  • 3/4 cup boiling hot water 
  • 1 1/4 cup all purpose flour
  • 1/2 cup sunflower oil
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs room temperature 

 For caramel sauce:

  • 1/2 cup brown sugar
  • 3 tbs butter
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract 
  • 1/2 cup heavy whipping cream

 Method:

  1. Preheat oven to 350F.
  2. In a bowl add dates, baking soda, and water.
  3.  stir and leave aside for 10-15 minutes
  4. In another bowl add flour, baking powder, and salt
  5. In another bowl beat in oil and sugar and add vanilla extract.
  6. Beat in eggs one at a time
  7. Add dry ingredients alternatively with the dates mixture and fold with a spatula until combined.
  8. Butter cupcake tins or a square pan or use nonstick spray.
  9. Spoon batter evenly in the cups until half full
  10. Bake for 20-25 minutes or until toothpick comes out clean
  11. Meanwhile, in a nonstick pan over medium heat, add all sauce ingredients and stir constantly until all butter is melted and brown sugar has dissolved. Turn off heat and set aside until time of serving.
  12. Drizzle caramel on top at the time of serving and garnish with chopped walnuts.
  13. Enjoy!!

Palestinian hamra o baida … Milk and grape molasses pudding … حمرا و بيضا

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A traditional old Palestinian dessert, that consists of two layers the one on the bottom is milk pudding (mhallabiyya), and the one on the top is grape molasses pudding. So light and delicious. In Palestine, people do it mostly in winter because molasses make them feel warm. So easy to do. If you know how to do ( mhallabiyya), you will do this dessert. 

Ingredients: 

First layer: 

  • 2 cups milk
  • 4 tbs sugar 
  • 3 tbs corn starch
  • 1 tsp orange blossom water
  • A pinch of finely ground miska (Arabic gum) optional.

 Second layer:

  • 1/2 cup grape molasses ( dibs 3inab) دبس العنب
  • 1 cup water
  • 2 tbs corn starch ( depends on the corn starch you use, sometimes you need more or less).

Method: 

  1. In a medium sized pot, add milk, sugar and corn starch. Whisk until the starch dissolves. Place pot on stove at medium high heat and keep whisking the mixture until the texture thickens.
  2. Add orange blossom water and miska. Stir to combine. In small bowls (as seen in the picture), divide the milk mixture between the bowls to fill a half of each bowl.
  3. In another pot, add grape molasses, water and starch. Whisk well until all the starch dissolves.
  4. Keep whisking the mixture on medium high heat until the texture thickens.
  5. Spread the molasses mixture on top of each bowl.
  6. Let cool and refrigerate until ready to serve. 
  7. Garnish with crushed walnuts and shaved coconuts.

Enjoy!!

    Palestinian yellow anise bread stuffed with dates – kaek bil ajweh) خبز اليانسون الأصفر الفلسطيني بالعجوة

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    Ingredients:

    • 3 cups all-purpose flour
    • 1 tbs instant dry yeast
    • 1/2 cup sugar
    • 1/2 tsp salt
    • 1 tbs roughly ground anise seeds
    • 1/2 tsp turmeric
    • 1 egg white
    • 1/2 cup warm milk
    • 1/2 cup warm water
    • 1/3  cup butter melted

    For filling:

    • 1 box of date paste 1 lb. (tamer or ajweh) shown in the pictures below.
    • 1 tbs butter (or samneh)

    For topping:

    • 1 egg yolk
    • 1 tsp milk
    • 1/2 tsp vanilla extract

    Method:

    1. Start by preparing the filling in a bowl. Add the date paste and butter and mix to incorporate.
    2. On a flat surface, roll the date paste to prepare it for filling ( as shown in the picture below). Set aside.
    3. Prepare the dough in a stand mixer bowl with a paddle hook attached. Add all the dry ingredients.
    4. Turn on the stand mixer to medium low speed to combine all ingredients for one minute.
    5. Attach the dough hook to your stand mixer, and add all the wet ingredients.
    6. Turn the stand mixer to a medium speed and start kneading for about 5 minutes, or until dough does not stick to the sides of the bowl and forms a soft elastic ball. 
    7. Spray a large bowl with nonstick spray (or a little oil).
    8. Transfer dough to the bowl and cover with plastic wrap and a clean kitchen towel.
    9. Set aside and let the dough rise until it doubles in size.
    10. When the dough is ready, divide it into medium sized balls
    11. Decide if you would like to stuff all the dough balls or keep some of them as flat bread.
    12. Flatten each ball into a thin disc and lay a roll of dates around in the middle of the disc.
    13. Cover each disc from the sides of the dough to form a stuffed disc. (as shown in the picture).
    14. Make a hole in the middle of each disc and try to flatten by pressing lightly with your hands.
    15. Line baking trays with parchment papers.
    16. Transfer discs to baking tray. It is  important to transfer the discs to the baking trays before cutting with scissors.
    17. With scissors, make cuts around each disc. Cover trays with kitchen towels and set aside for 20-30 minutes.
    18. At this point, if you want to make some without filling, flatten each ball into half inch disks and with a sharp knife make some lines on the top surface. Cover and set aside for second fermentation.
    19. Meanwhile, preheat your oven to 450F.
    20. Before baking, beat egg yolk in a small bowl with the milk and vanilla extract.
    21. Brush the discs with the egg yolk mixture.
    22. Bake on the middle rack of the oven until golden brown
    23. Let them cool and store them in an air-tight container to keep them fresh.
    24. You can also freeze them for future use.

    Enjoy with a cup of tea! 😊