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Middle Eastern Cuisine ......

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Nada View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nada Quote  Post ReplyReply Direct Link To This Post Posted: 26 Oct 2008 at 11:58am
 
 
 
Stuffed Dates
 
Dates filled with Chocolate Cream and Almonds
Very rich, but delicious recipe ..............
 
 
 
 
 

48 (10 ounces) pitted dates
1/4 cup (2 ounces) heavy whipping cream
4 ounces bittersweet chocolate, finely chopped
48 (2 ounces) whole blanched almonds

 
Cut one side of the dates from top to bottom to expose the space that holds the pit.

Bring the whipping cream to a boil in a small pan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whisk the chocolate into the cream until it is smooth. Let it sit at room temperature until it thickens slightly, about 10 minutes.

Use a paper piping cone, a plastic sandwich bag, or a teaspoon to fill the pit spaces in the dates with chocolate cream. Nestle and almond, flat side down, on top of the chocolate.

Refrigerate the dates, but bring them to room temperature before serving to heighten and enhance the taste of the chocolate.

Dates are very rich to begin with ....... the bittersweet chocolate enhances the marriage of the date and almond and adds a very unique and delicious taste to the treat.
 
 
 
 
 
A woman is like a tea bag. You never know how strong she is until she's in hot water.



~~Eleanor Roosevelt
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Nada View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nada Quote  Post ReplyReply Direct Link To This Post Posted: 12 Nov 2008 at 7:30pm
 
 
Klaychah ..... Iraqi Date Filled Cookies
 
 
 
 
 
1 pound soft dates, pitted and finely chopped
1/2 cup butter
1/2 teaspoon ground cardamom
1/4 teaspoon ground clove
2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1/3 cup milk
 
 
Place chopped dates, butter, cardamom, and cloves in a saucepan. Cook over medium heat stirring constantly until the mixture becomes a paste. Remove saucepan from heat and allow to cool completely.
 
Combine flour, sugar, baking powder, and salt in a mixing bowl. Stir dry ingredients together and make a well at the center of the bowl. Add the shortening and milk. Knead with hands or a pastry attachment on your electric mixer stand. Add more milk if consistency calls for it. Divide dough into 4 equal parts and roll each out with a floured rolling pin into a 1/4 inch thickness.
 
Divide date paste into 4 equal parts and roll each out between two pieces of plastic wrap the same size as the dough. Remove plastic wrap and place one date layer on one dough layer. Roll all 4 portions into a jellyroll. Cut ends off. Slice 1 inch pieces from the rolls and place each piece on a greased baking sheet.
 
Bake at 325 degrees F for 25 minutes or until the Klaychah begin to turn golden. Allow to cool on a wire rack before serving.
 
 
 
 
A woman is like a tea bag. You never know how strong she is until she's in hot water.



~~Eleanor Roosevelt
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nada Quote  Post ReplyReply Direct Link To This Post Posted: 14 Nov 2008 at 6:18pm
 
 
 
Turkish Delight - Lokum
This treat originated in Turkey, but is eaten throughout the Middle East, Europe and Asia.
I like the traditional recipe, made with rosewater and lemon juice, however, modern variations also use a few drops of food coloring to create different shades of the treat.
Nuts and coconut are also popular additives; nuts are typically stuffed between two layers
of the candy styrp and coconut is often times used in place of the powdered sugar for coating.
 
 

 

Ingredients:

  • 4 cups granulated sugar
  • 1 1/4 cups cornstarch
  • 1 teaspoon cream of tartar
  • 4 1/4 cups water
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons rosewater (can use slightly more for additional flavor, just be careful not to use too much ... I would not recommend more than an additional teaspoon)
  • 1 cup confectioners sugar
  • Vegetable oil or shortening

 

Preparation:

In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight. (DO NOT COOL IN THE REFRIGERATOR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
 
 
 
To create colored Lokum ..... add a couple of drops of food coloring to your food mixture towards the very end of the cooking process .... red and green are common colors. You can also add flavored oils in place of the rosewater .... cinnamon and mint are common flavors.
 
 
 
 
 
 
 
A woman is like a tea bag. You never know how strong she is until she's in hot water.



~~Eleanor Roosevelt
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nada Quote  Post ReplyReply Direct Link To This Post Posted: 14 Nov 2008 at 10:23pm
 
 
 
Ma'amoul - Nut Filled Cookie
Ma'amoul is a yummy, buttery, melt-in-your-mouth cookie made from either a walnut, pistachio or date filling.
Wooden molds, depending on which filling you are using, are used to shape the delicious cookies.
If you prefer a less buttery cookie, substitute one stick of butter with a half a cup of vegetable shotening.
 
 
 
 
 
 
Ma'amoul Molds:
 
Walnut Mold                                                     Pistachio Mold                                        Date Mold
               
 
 
 
I N G R E D I E N T S
2 sticks butter
1 cup flour, all purpose
2 cups semolina flour
1/4 teaspoon salt
1/4 teaspoon baking power
1/4 cup granulated sugar
1 tablespoon rose flower water OR 1 tablespoon orange flower water
7 tablespoons water
walnut, pistachio or date filling (recipes below)
confectioners sugar

I N S T R U C T I O N S
Do not expect the dough to be cohesive; it will be damp enough to form into balls and pack into the cookie molds. This recipe needs to be started a day ahead.

Melt butter and allow to cool slightly. Mix flour, semolina, salt, baking powder and sugar together. Blend melted butter into dough with fingertips until it is like fine soft meal.

Cover bowl and let it rest overnight. Combine flower water (ONE, not both!) with 7 tablespoons water and sprinkle over the dough. Toss lightly with a fork to distribute liquid evenly. Mix until combined and resembles pie dough.

Dust ma'amoul molds well with flour. Invert and tap gently to remove excess flour. Estimate the amount of dough need to fill the ma'amoul mold and make a ball of dough. Flatten it out slightly and place a good tablespoon of filling in center. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes.

Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake at 300 to 325 degrees F for about 12 minutes; until cookies begin to barely turn color. Cool cookies and dust with confectioners sugar before serving.
 
 
 
Filling Mixture
 
Walnut or Pistachio Filling
1 1/2 cups finely chopped walnuts or pistachios
2 Tablespoons orange or rose flower water
1/4 cup sugar
1/4 teaspoon ground cinnamon

Mix well together.


Date Filling
1 1/2 cups chopped dates
6 tablespoons butter

Cook dates with butter over low heat for 15-20 minutes. Mash occasionally until dates are completely pureed. Cool before filling.
 
 
 
 
 
A woman is like a tea bag. You never know how strong she is until she's in hot water.



~~Eleanor Roosevelt
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nasma3ira8ya Quote  Post ReplyReply Direct Link To This Post Posted: 14 Nov 2008 at 10:42pm
Nada shaheteny 3al klecha..yalla el 3eed jay inshallahWink The other day sade8ty min Iran in6atny klecha, I was like oh I didn't know you guys made that too..but I forgot to ask her what they call itSleepy..Its interesting how all of the countries in that area share the same recipes.
ارحمو من في الأرض يرحمكم من في السماء
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nada Quote  Post ReplyReply Direct Link To This Post Posted: 17 Nov 2008 at 3:35pm
Nasooma looool you're so funny ..... and yes you're right, most Middle Eastern countries do share the same recipes, especailly pastry recipes .... the only difference is the name and often times an ingredient or two .... but the basic concept and outcome have many similiarities .... Have you been practicing in the kitchen lately or did you hang up your apron after that Dolma experience a few months ago?  Tongue
 
 
A woman is like a tea bag. You never know how strong she is until she's in hot water.



~~Eleanor Roosevelt
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nada Quote  Post ReplyReply Direct Link To This Post Posted: 17 Nov 2008 at 4:05pm
 
 
 
Awamat
Bite sized, sweet and yummy ... some people call them Honey Balls.
So simple and easy to make ... just make sure that you use pastry flour.
Make the syrup first, that way it will cool down while you make the Awamat.
 
 
 
 
 
8 cups pastry flour
1 quart plain yogurt (laban) ..... 1 quart is 4 cups
1/2 teaspoon baking soda
1 1/2 cups olive oil
Sugar Syrup (see recipe below)
 
 
Sift pastry flour into a large mixing bowl. Add the baking soda and the yogurt to the flour. Mix well with a mixing spoon. Once the flour becomes wet, you will have to knead to well incorporate the ingredients. Heat olive oil until almost smoking. Drop dough by the teaspoonful into hot oil. Fry only a few at a time. They quickly rise to the surface, brown, and are ready to be skimmed out of the oil. Drain on paper towel. When all the awamat are fried, dip a few at a time in the sugar syrup until all of them have been covered. Serve the doughnuts hot or cold.
 
 
 
Sugar Syrup
 
3 cups sugar
1-1/2 cups water
Juice of 1 lemon
1 Tablespoon orange-blossom water or rosewater

1. Boil the sugar with the water until dissolved, about 10 minutes.

2. Stir in the remaining ingredients and remove from the heat.

 
 


Edited by Nada - 17 Nov 2008 at 11:34pm
A woman is like a tea bag. You never know how strong she is until she's in hot water.



~~Eleanor Roosevelt
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Nassnas View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Nassnas Quote  Post ReplyReply Direct Link To This Post Posted: 24 Nov 2008 at 5:55pm

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