- 2 pounds quince (about 3 large)
- 3/4 cup sugar
- Optional flavorings: Cloves, star anise and/or whole cinnamon
1. Peel the quince with vegetable peeler.
2. Cut the quince in half, slice into quarters and cut away the core and seeds.
3. Place cut quince into a bowl of water: As you finish with each quince quarter, place in a large bowl of water to prevent browning.
4. In a medium size saucepan, mix together water, sugar, and any flavorings you like; simmer, stirring until the sugar is dissolved.
5. Add the quince and cover with a lid.
6. Simmer for 30 minutes, or until the quince is turning pink and is tender.
7. Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.
No Churn Strawberry Rose Water Ice Cream
- 14 oz. (1 can) sweetened condensed milk
- 2 cups heavy cream (cold)
- 2 tsps orange blossom water
- 1 1/2 cup strawberries
- 1/4 cup sugar
- 1 tbs lemon juice
- 1 tsp vanilla extract
- In a small sauce pan place strawberries, sugar, lemon juice, vanilla and orange blossom water.
- Cook over medium heat on the stove for 5 minutes. (mash the strawberries with a fork). Set aside to let cool for about an hour.
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (about 3 minutes).
- With a rubber spatula, gently fold whipped cream into the condensed milk mixture and the strawberry mixture.
- Pour into a 4.5″ x 8.5″ loaf pan.
- Cover with plastic wrap and freeze until firm (about 6 hours).
A delicious middle eastern dessert consists of 3 layers, rice pudding in the middle of two layers of crumbled cookies. The name Mdallaleh means spoiled and this dessert is spoiled with the amount of nuts that used to garnish the top layer of this delicious dessert.
- 4 cups crushed biscoff cookies
- 1/2 cup butter melted
- 4 cups milk
- 1 cup rice flour
- 3/4 cup sugar
- 2 tbs orange blossom water
- Pinch of ground mastic with 1/2 tsp of sugar
- 1 cup crushed walnuts
- 1 cup crushed pistachios
- 1 cup almond halves
- In a big bowl, mix the biscoff cookies with the butter.
- In a 9″x 13″ Pyrex pan press down half of the cookies mixture using a big spoon and save the other half of the mixture for the topping.
3. In a medium size pot stir together the milk, sugar and rice flour on medium-high heat.
4. Keep stirring until the pudding thickens and then add the orange blossom water and mastic.
5. Spread the milk pudding on top of the biscoff layer in the Pyrex.
6. Sprinkle the top of the pudding with the rest of the biscoff cookies mixture.
7. In a large skillet roast the nuts for five minutes on medium-high heat.
8. Sprinkle the top of the casserole with the nuts
9. Preheat oven to 350F.
10. Bake the Mdallaleh Cassarole on the middle rack in the oven for 25 minutes.
A traditional mouth watering recipe from the Palestinian kitchen, specifically from Nablus, golden crispy fried parcels filled with semolina/orangeblossm water pudding, and then dusted with powdered sugar. This delicious dessert called tamriyeh referring to the hometown of the guy who started making it called Tamrah ( a village near Nablus/Palestine).
For dough you need:
- 1 1/2 cup all purpose flour
- 1/4 cup corn oil
- 1 tbs powdered sugar
- 1/4 cup warm water
- A pinch of yeast and salt
For pudding you need:
- 1 cup course semolina
- 4 tbs sugar
- 1 cup water
- 1 tsp orange blossom water
Oil for frying
- In a medium sized bowl, stir in the flour, oil, yeast and salt.
- Start kneading with your hand by adding water little by little until a soft kind of sticky dough is obtained.
- Divide the dough into five balls, drizzle some oil on top.
- Cover with a plastic wrap and let rest in the fridge at least 5 hours or over night.
- Meanwhile, start making the pudding, on a medium heat stove and in a small pot stir in the semolina, sugar and water. Let cook until thickened.
- Turn off the heat and stir in the orange blossom water.
- Spread the pudding in a glass container, cover it with plastic wrap and let it cool in the fridge until dough is ready.
- When the dough is ready to work with, brush a little of corn oil on a clean counter surface. Flatten each one of the dough balls with your hands into a thin sheet
- Cut each sheet into four pieces
- Apply 1 tbs of the pudding in the middle of each piece.
- Wrap up the dough over the pudding and press down with your hands to let the pudding spread in the dough.
- On a large frying pan and on a medium heat stove, heat 2 inches of corn oil.
- Fry the stuffed tamrieh parcels until golden in color.
- Serve the tamrieh dessert with a sprinkle of powdered sugar on top.
For Simple Syrup:
- 1 cup water
- 1 ½ cup granulated sugar
- 1 tsp lemon juice
- 2 tsp orange blossom water
- 2 cups ricotta cheese
- 2 tsp orange blossom water
500 g grated mozzarella cheese
- 1 cup fine semolina
- 1 1/2 cup water
- 1 cup sugar
- Ground pistachios and rose petal jam
To make simple syrup:
- In a sauce pan Place the water, sugar, and lemon juice over a medium low heat, and stir until the sugar dissolves.
- Let boil for 5 minutes
• Turn off the heat and stir in the orange blossom water.
• Let cool to room temperature.
Generously coat a big piece of parchement paper with simple syrup.
- In a nonstick sauce pan heat water and sugar until boil
- Stir in the mozzarella cheese until melted
- Immediately add semolina and orange blossom water to the pan
And keep stirring quickly (to prevent the cheese from burning) until a smooth and elastic dough is formed.
- Take the pan off the heat and turn the dough onto the parchement paper
- Using a rolling pin coated with syrup, roll out the dough to cover the whole baking sheet.
- In a bowl whip ricotta cheese with the 1 tsp of orange blossom water
- Place 3 tablespoons of cheese filling on the long side of the dough. Slightly fold the long sides towards the center, then roll the cheese dough over the ricotta cheese to form a tube and place seam side down.
- Cut the dough into small rectangles (as in picture).
- To serve, sprinkle each piece with ground pistachios, rose petal jam, and a drizzle of syrup.