Feeds:
Posts
Comments

Honeycomb

July 25, 2010 by lamyaalmas


The dough for this dessert is very versatile. You can freeze it for months and simply make anything you want out of it, even buns for hamburgers or for a creamy tuna salad. Just make sure you leave it out to thaw before you make use of it.

Also, this recipe can either be eaten as a dessert by adding sugar syrup to it as soon as it comes out of the oven. Or have it as a snack with a nice cup of tea i.e. as is, hot out of the oven.

For the sugar syrup (you want it to be thick and not watery, or else your dessert will become soggy):

In a sauce pan place 1 cup and a half of sugar and 2 cups of water. Let them boil under medium heat until reduced to a cup and a half. Turn it off and add 3 drops of fresh lemon (this further thickens the mixture and adds a little flavor)

I usually use a quater of this dough for this dessert and freeze the rest for later use. You can reduce the amount respectively:

1) 1 cup sugar

2) 1/2 cup warm water

3) 1 tblsp yeast

4) 1/2 tsp salt

5) 3/4 cup of butter

6) 1 cup cold water

7) 1 egg

9) 4 cups flour

9) packet of cream cheese (i used philadphia cream cheese)

In a mixer at medium speed, place all the liquid ingredients with the yeast and mix well. Add the dry ingredients one by one until a dough is formed. Cover the dough and let rise until doubled in size.

Take any oven dish you like and grease it well. Break off a small piece of the dough about the size of a regular marble, and an equal piece of the cream cheese. Place the cream cheese in the center of the dough and roll in a ball. Place in the dish. Repeat, placing the stuffed dough next to each other until you fill the dish. Brush them with egg yolk and place in preheated oven at 375 degrees fahrenheit until golden brown . This takes about 30-45 min.

Once you take them out the oven, pour half or all of the sugar mixture on top–depending on how sweet you like it.

Enjoy!

Posted in Sweet Tooth (Desserts) | 17 Comments »

Molokhiya (Tunisian Style) — مُلخية تونسية

July 25, 2010 by lamyaalmas


I first had this dish at a Tunisian sister’s whose mother had come to visit. Her mother made us couscous of course, but she also made this VERY colorful dish. I LOVED IT ! It literally bursts with flavor ( the main ingredient in this dish is dried and finely ground Molokhiya–not like other Molokhiya dishes that require either fresh minced Molokhiya or whole dry Molokhiya leaves). It is UNFORGETTABLY DELICIOUS !

Before you start making this dish put a pot of water to boil–a 2 quart pot.

You will need the following:

1) Ground Molokhiya. FINELY GROUND TO A POWDER! It might be hard to come by, but you can sometimes buy the dried Molokhiya and grind it yourself. 6 tblsp–1 tblsp of each person is the measurement that my Tunisian friend said is their unit of measure for this dish.

2) 1 pound of veal–boneless cut into medium sized pieces.

3) 2 tblsp of tomato paste

4) Ground coriander (1/2 tsp)

5) Ground caraway (1/2 tsp)

6) 3 cloves of garlic–finely minced.

7) sprinkle of pepper

8 )  salt to taste–but make sure that you do not add too much salt as it will become VERY salty. So just a sprinkle and then you can add more as desired.

9) Canola oil–enough for the dried Molokhiya into a runny mixture (not a paste)

Okay let’s start. Mix in the oil with the dried Molokhiya powder. NOW PAY ATTENTION to this first step as it can either make the dish a success or failure. In a pan place the Molokhiya mixed with the oil and place on very low heat. Just went it starts to bubble–JUST STARTS–add a cup of the boiling water and mix quickly. It will absorb the water so add another cup and stir. When it starts to bubble then place in a 2 quart pot (the thicker the better, so it does not stick to the bottom and burn).

When it is in the pot, place on medium heat and add water to 3/4 of the pot. Cover and let boil for 2 hours and a 1/2. Make sure every 15 minutes you give it a stir–we are doing this out of fear that it will stick to the bottom and burn.

After 2 1/2 hours, wash the meat and mix in ingredients 3-7 and place on top of the boiling Molokhiyah. Let boil for another hour and a half (not forgetting to stir every 10-15 minutes).

You will know it is done when the oil comes to the surface, meat is tender and the sauce has reduced to about a quarter of the pot.

Serve with french bread. Enjoy !

Posted in Red Meat | 6 Comments »

« Newer Posts - Older Posts »