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Archive for the ‘Sweet Tooth (Desserts)’ Category


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Received a request for Jelly , Adeni style. I always thought everyone made it the same way, but I guess I was wrong. All things Adeni are special I guess. In any case, here is the recipe for Jelly, Adeni style. You will need:

  1. A packet of jelly (make sure it is Halal/Kosher. It should say on the packet)

  2. A can of fruit cocktail in thick syrup (all natural)

  3. 2 cups of water

  4. table cream (unsweetened)

That’s all you’ll need. In a saucepan, boil one cup of water (or however much water it says in the instructions on the jelly packet). Over the years, I’ve memorized this. It always says, “1 cups of hot water, and 1 cup of cold water.” Bring the water to a boil, turn off the heat, and then empty the jelly powder into the water and stir until dissolved. Then add one cup of cold water to the saucepan.

Open the can of fruit cocktail, and run it through a sieve. Make sure to save the juice that drains from it. Take the that juice/syrup and add it to the  jelly. Then divide the fruit cocktail among four moulds and add the jelly equally on top. Let it cool and then refrigerate until it’s set. Add a tsp of table cream and enjoy.

For as long as I remember, this is the way Adenis always make jelly in Ramadan.

  • CHECK OUT MY RAMADAN REFLECTIONS: DAY 1  Click Here 
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Luqmat Al Qadhee

This dessert is called Luqmat Al Qadhi or Luqaymaat “The Judge’s Morsel” or “The Judge’s Bites” and they are popular all over the Middle East. I was told it was given this name because these sweet doughy balls are so delicious that they can sway the opinion of a judge. Whether fact or fiction, this dessert is indeed delicious.  I like these to be crispy rather than soft and doughy, and this recipe is just perfect for me. I hope it works out just as well as it does for me.

You will need:

1) 1 cup of white flour

2) 2 tablespoons of corn starch

3) 1 teaspoon of yeast

4) 2 tablespoons of oil (canola, corn, vegetable)

5) 1 teaspoon of sugar

6) 1/8 tsp of salt

7) 1 cup and a 1/2 of warm water or as needed

8) Oil for frying–I used Canola

For the sugar syrup:

1) 1 cup sugar

2) 1 cup water

3) 1/2 tsp of orange blossom water

4) few drops of lemon

5) Thin slice of lemon with peel

Place all of these in a saucepan and boil under medium heat for 15-20 minutes. You want a thick syrup, a watery one will interfere with the crunchy texture of your doughy sweets.

Now to start making the Luqaymaat/bites. Mix the flour, starch and salt together . Mix the yeast and the sugar and add a 1/2 cup of water to them. Then add them to the flour, then add the oil and the rest of the water. Mix the dough well. The consistency should be thicker than a cake batter. You should actually be able to scoop it all up in your hand. Cover with a plastic wrap and let rise for 45 minutes to an hour. When it has risen, heat the oil under medium heat. It is hot enough when you add a little batter it starts sizzling right away and rises to the surface.

Now you can spoon the batter into the oil in a number of ways. I just place a bowl of water next to me, dip my fingers and then take some dough with the tips of my fingers and drop it carefully into the oil. Then I continue rolling them in the oil until they are golden brown. Fish then out with a slotted spoon, shake out the oil and drop them into the sugar syrup. Continue the same until all the dough is gone. This recipe makes about 3 generous servings or 4  reasonable servings.

*Other suggestions for uniform sized Luqaymaat is to take a spoon and dip it in oil and then fill it with dough and slowly drop it  into the oil. Continue until the rest of the dough is done.

Enjoy with sugarless tea or coffee.

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Finally got my hands on a really good Kunafa recipe that I will be settling with from now on. My friend Gada Salameh in Montgomery/Alabama gave me the recipe. May Allah reward her for every time someone makes this and enjoys it as much as I did. Yallah say the magic word, “Bismillah” and let’s start.

You will need: 

1) 1/2 packet of Kataifi [shredded fillo dough] . I have seen some regular grocery stores have it, but I usually get mine from the Middle Eastern store.

2) 4 tablespoons of softened butter.

3) a little orange food coloring–2-3 pinches

4) 1/2 cup of ghee. I used Al Baqara Al Haloob’s brand.

5) 3 cups of shredded Mozarella –soaked in cold water for 2 hours and drained.

6) 2 cups of Ricotta [I use whole]

7) 1 tablespoon of sugar

8) 1 tablespoon  of Orange Blossom Water 

9) Finely ground pistachio for garnish

For the sugar syrup: 

1) 2 cups of sugar

2) 1 cup of water

3) 1 tablespoon of Orange Blossom Water

4) 1 teaspoon of fresh lemon juice

5) slice of lemon with peel

Place all in a saucepan and boil for 30 minutes under medium heat. Turn off and keep aside. This must be warm when you use it to pour on the Kunafa.

To make the Kunafah: 

In a food processor put the Kataifi [Shredded Fillo Dough] and shred to the length of a quarter of your finger. Then mix in the warm ghee. Make sure you mix it well. Them mix the ricotta with the mozarella, tablespoon of sugar and orange blossom water. Again mix them well. Then mix the softened butter with the orange food coloring. Now time to assemble. Before you do turn on the oven at 400 degrees Fahrenheit.

To assemble take a backing dish and first spread all the softened butter and food coloring mixture on the bottom. Spread evenly. Then take 1/3rd of the Kataifi and ghee mixture and make an even later. Pat it down and press it firmly into place. Then add the cheese mixture–avoid the ends. Then add the rest of the Kataifi , spread evenly and again press firmly into place. Now place in the oven for 20-30 minutes until browned. Take out, let it cool down a little because if you attempt to flip it it will come apart because the cheese is all gooey/soft. So, let it cool down for about 10 minutes. Then loosen the ends by running a knife gently around the sides of the Kunafa. Flip onto a plate and add as much sugar syrup as you like. Then garnish with the pistachios. Enjoy!

Press hard

layer of cheese

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My mum used to make Creme Caramel at home, and they were so much better than the store bought packets. Although not the prettiest of desserts, it was the most simple and the most delicious. Very easy to make and so far has been a winner with everyone who has entered my home. You will need:

1) 2 cups of milk

2) 1 and 1/2 cups sugar

3) 1 tsp of vanilla [liquid]. Traditionally my mother would use 1/4 tsp of powdered cardamon, and 2 pinches of ground nutmeg.

4) 5 eggs

In a small saucepan put half a cup of sugar. Under medium heat caramelize. Keep your eyes on it, and don’t let it burn. Then in  a blender put the eggs, milk, vanilla and 1 cup of sugar and mix well. Then take a glass oven dish [I took a glass loaf pan] and at the bottom place the caramelized sugar, and then the mixture in the blender. Back in a 375 degree oven for 30 minutes or until it solidifies and browns on top. Insert a clean knife and if it comes out clean, that means it’s done. Let cool and refrigerate before serving.

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My husband  brought some blackberries yesterday. He had handpicked them at work and so I made some blackberry cobbler for the first time. Turned out great Maa Sha Allah. Let’s start Bismillah. Alright, so let’s prepare the fruit first. You will need:

1) 3 cups of blackberries

2) 1 1/2 tbslps of starch

3) 1/2 cup of sugar [more if you like]

4) 1 tblsp of lemon juice

Place a pot on medium heat. Dissolve the starch in a 1/4 cup of water and add the blackberry, sugar and lemon and bring to a boil. Turn off.

For the doughy crust:

1) 2 cups of flour

2) 1/2 cup of sugar

3) 2 tsp of baking powder

4) 1 tsp of salt

5) 12 tbsp of cold butter

6) 1/2 cup of boiling water

Mix the dry ingredient well. Then break up the butter in the flour. It’ll be crumbly so continue to break it down. Then add the water and make the dough.

Alright now to assemble–you will need one more ingredient : 4 crushed Graham Crackers . In a pyrex dish pour the fruit, then take the dough and form a rough crust on the top–nothing fancy. Then add the crushed Graham crackers to finish off. Bake in a 400 Fahrenheit degree oven for 25 minutes. Serve warm with vanilla ice cream, or whipped cream. It also goes well with canned table cream. Enjoy.

 

 

 

You will need:

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This is a quick and delicious dessert. I saw it years ago at a pot luck gathering with a variety of sisters from the Arab World. An Omani sister brought this dish and I loved its presentation and taste. It was delicious. We couldn’t manage to agree on a time that worked for both of us so I could see her make it, so I just eyeballed it and it worked.  Remember to say the magic word “Bismillah” before you start. You will need:

1) half a packet for shredded fillo dough
2) 1 box of Philadelphia Cream Cheese
3) 1 stick of butter [melted]
4) Sugar syrup [make by boiling 1 cup of sugar  in 2 cups of water until it is reduced to a cup and a quarter. When done, add a few drops of lemon, and 1 tsp of orange blossom water]

Alright, now take a few strands of the fillo dough. Place a tsp of cream cheese in the middle and roll the fill dough around it . Continue until you have these fuzzy-caterpillar-like-rolls. Arrange them on a baking tray. Melt the butter and spoon onto each roll. Bake in a preheated 400 Fahrenheit degree oven for 30 minutes  or until golden brown. Pour syrup on each and enjoy warm.

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I learnt this recipe when I was 12 yrs old from my Aunt Amal, may Allah bless her always, while visiting them in Little Aden. I followed like a shadow in her in kitchen, and picked up a few recipes . It seemed strange to me that carrots could be turned into a dessert, and voiced that. She told me to wait and see. Indeed it was delicious.

When I went home I told my mother, may Allah bless her always, about it and she said, “There are a whole lot of carrots in the fridge. Go and try it out.” So I did. It was a success. My dad and brother loved it, so much so that every time my dad would come home from work he would bring me a big bag of carrots and call from work and ask me to make it for dessert every day. We didn’t have a food processor that grated  at that time, so I used to do it manually with a grating board.

It’s also sold in “Halawa Stores” [Sweet Stores] in Aden, and it’s rather expensive. I always felt fortunate that I could make it on my own, given that carrots were pretty cheap and in abundance in Yemen, as were the rest of the ingredients Alhamdullilah. It tastes great warm as it does cold.

For about 7 small bars you will need: 

1) 3 bunches of carrots [each bunch had about 10] –so about 30 medium carrots, peeled, and washed. If you are using the big carrots then 20 should do.

2) 1/3 of cup of sugar [more of less depending on the sweetness of the carrots. If they are sweet then less is needed, if not so sweet then more is needed. Taste to make sure it is as sweet as you want it to be]

3) 1 6 oz. can of Quishta [table cream] . You can substitute with whipping cream, or whole milk. Remember to take out 2-3 tbslp and keep aside.

4) 1/2 tsp of fresh ground cardamon

5) 4 pinches of ground nutmeg [more or less depending on your taste]

6) 1/2 stick of butter.

Under medium-high heat melt the butter in a skillets. Add all the grated carrot and brown. Make sure you  stir often so that it does not burn. Then add the sugar, and cook until all is well incorporated. Add the cardamon and nutmeg and cook for a minute or so, and then add the cream [Quishta] and cook until mixture becomes a thick paste. Take a loaf pan and place the mixture and level it well. Then add the 2 tbsl of cream on top [see pic] and then place in preheated 375 degree oven for 30 minutes or until well browned on top. Let cool. Refrigerate. Cut and serve. Enjoy !

 

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