Kanafeh with a Twist: Berry and Cream Filling

Kanafeh is a traditional Middle Eastern dessert known for its crispy, buttery crust and creamy filling. This recipe adds a modern twist with a berry and cream filling, offering a refreshing variation that will delight your taste buds and impress your guests.

Origin Story: Kanafeh with Cream Filling

Kanafeh is a beloved Middle Eastern dessert, renowned for its rich, creamy filling and crispy, buttery crust. Traditionally, it is filled with cheese and soaked in a sweet syrup, making it a decadent treat that is often enjoyed during special occasions and celebrations. My version of Kanafeh, with a berry and cream filling, offers a fresh twist on this classic, infusing it with vibrant flavors and a touch of elegance.

Historical Roots

Kanafeh (also spelled Knafeh or Kunafa) has its roots in the Levant region and is particularly popular in countries like Lebanon, Palestine, Jordan, and Syria. The origins of this dessert can be traced back to the 10th century, where it was first made in the kitchens of the Fatimid Caliphs in Egypt. The name "Kanafeh" is believed to derive from the Arabic word "kanaf," meaning to protect or cover, referring to the pastry that covers the filling.

Traditionally, Kanafeh is made with thin strands of shredded phyllo dough called kataifi, layered with a cheese filling and baked until golden and crispy. It is then soaked in a fragrant sugar syrup, often infused with rose or orange blossom water. The result is a dessert that is both crispy and creamy, sweet and aromatic.

Cultural Significance

Kanafeh is more than just a dessert; it is a symbol of celebration and hospitality in Middle Eastern culture. It is often served during festive occasions such as Ramadan, Eid, and weddings. Each region has its own variations, with different types of cheese and methods of preparation. The communal aspect of making and sharing Kanafeh adds to its significance, bringing families and friends together to enjoy this delightful treat.

Personal Connection

My journey with Kanafeh began during a family trip to Lebanon. I was captivated by the sight of pastry shops displaying large trays of Kanafeh, their golden crusts glistening with syrup. The combination of textures and flavors was unlike anything I had ever tasted. Inspired by this experience, I decided to create my own version of Kanafeh, incorporating the freshness of berries and the creaminess of mascarpone cheese.

The idea of adding a berry and cream filling came from my love for summer fruits and the desire to create a lighter, more refreshing version of this classic dessert. The tartness of the berries balances the sweetness of the syrup, while the creamy mascarpone adds a luxurious touch. This twist on Kanafeh retains the essence of the traditional dish while offering a new and exciting flavor profile.

Recipe Evolution

Creating the perfect Berry and Cream Kanafeh involved several trials and adjustments. I found that using a combination of fresh and dried berries provided the best balance of flavors and textures. The mascarpone cheese filling needed to be smooth and rich, complementing the crunch of the kataifi pastry.

I also experimented with different syrups, eventually settling on a light honey syrup infused with a hint of lemon zest. This syrup enhances the natural sweetness of the berries and adds a subtle citrus note, tying the dessert together beautifully.

Sharing the Tradition

Today, Kanafeh with a Twist: Berry and Cream Filling is a favorite at family gatherings and special occasions. It’s a dessert that brings a touch of elegance and freshness, surprising and delighting those who taste it. Each bite is a celebration of the rich culinary heritage of the Middle East, infused with the vibrant flavors of summer berries.

Ingredients

500g kataifi (shredded phyllo dough)

1 cup unsalted butter, melted

2 cups mixed berries (strawberries, blueberries, raspberries)

1 cup sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 cups ricotta cheese

1 cup heavy cream

1 cup water

1/2 cup honey

1 tablespoon rosewater

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Yield: Serves 8

Instructions

1. Preheat the oven to 175°C (350°F).
2. In a saucepan, combine mixed berries, 1/2 cup sugar, cornstarch, and lemon juice.
3. Cook over medium heat until the mixture thickens. Stir in vanilla extract and let cool.
4. In a large bowl, separate the kataifi dough and mix with melted butter until well coated.
5. Press half of the dough into a greased baking dish.
6. In a bowl, mix ricotta cheese with heavy cream until smooth.
7. Spread the cream mixture over the kataifi dough in the baking dish.
8. Add the cooled berry mixture on top of the cream layer.
9. Cover with the remaining kataifi dough, pressing gently.
10. Bake for 30 minutes or until golden brown.
11. n a saucepan, combine water, remaining sugar, honey, and rosewater.
12. Bring to a boil and simmer for 10 minutes.
13. Pour the hot syrup over the baked kanafeh.
14. Let it soak for a few minutes before serving.

Pro Tips:

• Fresh or Frozen Berries: Both fresh and frozen berries can be used. If using frozen, ensure they are thawed and drained.
• Layering: Press the kataifi dough firmly for a crispier crust.

Secret Tips

• Extra Flavor: Add a pinch of ground cardamom to the berry mixture for a hint of spice.
• Cheese Variation: Substitute ricotta with mozzarella for a more traditional texture.

Serving Options

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Health Benefits:

• Berries: Rich in antioxidants and vitamins.
• Ricotta Cheese: A good source of protein and calcium.

Variations & Customization Options:

• Nutty Kanafeh: Add a layer of crushed pistachios or walnuts between the cream and berry layers.
• Citrus Twist: Add orange zest to the syrup for a citrusy flavor.

This Kanafeh with a Twist combines the best of traditional Middle Eastern flavors with a refreshing berry and cream filling. Perfect for special occasions or as a unique treat, it’s a delightful way to enjoy a classic dessert with a modern touch.

Happy Baking!

Sam

Baklava - A Middle Eastern Eternal Delicacy

Baklava is a beloved Middle Eastern dessert known for its layers of flaky pastry, rich nut filling, and sweet syrup. Perfect for any occasion, this delightful treat is sure to impress.

Origin Story: Baklava - A Middle Eastern Eternal Delicacy

Baklava is a renowned Middle Eastern dessert known for its layers of flaky phyllo pastry, filled with chopped nuts and sweetened with syrup or honey. This indulgent treat has a rich history and cultural significance that spans centuries and borders.

Historical Roots

The origins of baklava are widely debated, with various countries laying claim to its creation. The most widely accepted theory is that baklava has its roots in the Ottoman Empire, where it was perfected and popularized. The oldest known recipe for a similar dessert comes from the Assyrian Empire around the 8th century BCE, where layers of bread dough were filled with nuts and honey.

The modern version of baklava that we know today was likely developed in the kitchens of the Topkapi Palace in Istanbul, during the Ottoman Empire's reign. The use of thin, layered pastry dough called phyllo (from the Greek word meaning "leaf") and the method of layering it with nuts and sweet syrup became a hallmark of Ottoman cuisine and spread throughout the empire.

Cultural Significance

Baklava holds a special place in Middle Eastern, Mediterranean, and Balkan cuisines. It is often associated with celebrations and special occasions, such as Ramadan, Eid, Christmas, and weddings. Each region has its own variations, using different types of nuts, spices, and syrups to create unique versions of this beloved dessert.

In Turkey, baklava is typically made with pistachios or walnuts and sweetened with a simple syrup flavored with lemon. In Greece, almonds are commonly used, and the syrup often includes honey and cinnamon. In Lebanon and Syria, rose or orange blossom water is added to the syrup, giving the baklava a distinct floral aroma.

Personal Connection

My love for baklava began during family gatherings, where this dessert was always the star of the dessert table. I was fascinated by the intricate layers and the perfect balance of sweetness and nuttiness. The process of making baklava was a communal activity, with family members coming together to layer the phyllo, chop the nuts, and prepare the syrup.

I remember my grandmother teaching me the art of making baklava, emphasizing the importance of patience and precision. Each layer of phyllo had to be brushed with butter to ensure a crispy, golden texture, and the nuts had to be finely chopped to create a uniform filling. The syrup was poured over the hot baklava, allowing it to soak in and infuse each layer with sweetness.

Recipe Evolution

Creating the perfect baklava involves several key steps. The phyllo dough must be handled with care to prevent it from drying out and becoming brittle. The choice of nuts can vary based on personal preference, but a mix of pistachios, walnuts, and almonds often provides a delightful contrast of flavors and textures. Spices such as cinnamon, cardamom, and cloves can be added to the nut mixture to enhance the flavor.

The syrup, typically made from a mixture of sugar, water, and lemon juice, can be flavored with honey, rose water, or orange blossom water. Pouring the hot syrup over the freshly baked baklava is crucial to achieving the perfect texture, as it allows the pastry to absorb the sweetness while retaining its crispiness.

Sharing the Tradition

Today, baklava remains a favorite in my family, and I continue to make it for special occasions and gatherings. Each bite is a reminder of the rich cultural heritage and the joy of sharing something delicious with loved ones.

Ingredients

1 package of phyllo dough

2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped

1 cup unsalted butter, melted

1 teaspoon ground cinnamon

1 cup granulated sugar

1 cup water

1/2 cup honey

1 teaspoon vanilla extract

1 teaspoon lemon juice

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Yield: Serves 20

Instructions

1. Preheat your oven to 175°C (350°F).
2. Mix the chopped nuts with ground cinnamon in a bowl.
3. Brush a 9x13 inch baking dish with melted butter.
4. Lay a sheet of phyllo dough in the dish and brush with butter.
5. Repeat until you have 8 layers.
6. Sprinkle a thin layer of the nut mixture over the phyllo.
7. Add 2 more layers of phyllo, brushing each with butter.
8. Repeat the layering process until all the nuts are used.
9. Top with 8 more layers of phyllo dough, brushing each layer with butter.
10. Cut into diamond or square shapes before baking.
11. Bake in the preheated oven for about 45 minutes, or until golden brown and crisp.
12. While the baklava is baking, combine sugar, water, honey, vanilla extract, and lemon juice in a saucepan.
13. Bring to a boil, reduce heat, and simmer for 10 minutes.
14. Remove the baklava from the oven and immediately pour the hot syrup over it.
15. Let it cool completely before serving.

Pro Tips

• Phyllo Dough Handling: Keep the phyllo dough covered with a damp cloth to prevent it from drying out while working.
• Even Layers: Make sure to evenly distribute the nut mixture for a consistent taste in every bite.

Secret Tips

• Flavor Enhancement: Add a pinch of ground cloves or cardamom to the nut mixture for an extra depth of flavor.
• Syrup Absorption: Pour the syrup over the baklava as soon as it comes out of the oven to ensure maximum absorption.

Serving Options:

Serve baklava at room temperature, garnished with a sprinkle of crushed pistachios or a drizzle of chocolate.

Variations & Customization Options:

• Chocolate Baklava: Add a layer of chocolate chips between the nut layers for a decadent twist.
• Fruit-Infused: Incorporate dried fruits like apricots or dates into the nut mixture.

Baklava is a timeless dessert that brings joy to any gathering. Its flaky layers, rich nuts, and sweet syrup make it an irresistible treat. Enjoy making and sharing this heavenly dessert!

Happy Baking!

Sam

Heavenly Umm Ali Delight

Umm Ali, a cherished traditional Middle Eastern dessert, is a comforting and delicious bread pudding made with puff pastry, milk, and a variety of nuts and raisins. This rich and creamy dessert is perfect for festive occasions and gatherings.

Origin Story: Umm Ali

Umm Ali is a beloved Middle Eastern dessert, often referred to as the Egyptian version of bread pudding. Rich, creamy, and sweet, this comforting dish has a fascinating history that dates back to medieval times, combining elements of cultural significance and personal nostalgia.

Historical Roots

The origins of Umm Ali can be traced back to Egypt during the Ayyubid dynasty in the 12th century. The name "Umm Ali" translates to "Mother of Ali" and is linked to a legend involving the wife of the sultan. According to the tale, the dish was created to celebrate a victory and was made by combining leftover bread with milk, sugar, and nuts.

The traditional preparation of Umm Ali involves layering pieces of puff pastry or bread with a mixture of nuts, raisins, and coconut, and then soaking everything in a sweetened milk mixture before baking. This method results in a luscious, creamy dessert with a golden, crispy top.

Cultural Significance

Umm Ali is more than just a dessert; it is a symbol of hospitality and celebration in many Middle Eastern countries. It is often served during festive occasions such as Ramadan, Eid, and family gatherings. The dish's ability to bring people together around a shared table enhances its cultural importance, making it a beloved part of many celebrations.

The simplicity and versatility of Umm Ali make it a favorite among home cooks. It can be easily adapted to include various ingredients based on personal preference, such as different types of nuts, dried fruits, or flavorings like rose or orange blossom water.

Personal Connection

My introduction to Umm Ali happened during a family trip to Cairo. I vividly remember the first time I tasted this dessert at a local restaurant. The combination of textures—from the creamy, custard-like base to the crunchy top—was unlike anything I had ever experienced. The flavors were rich and comforting, a perfect balance of sweetness and warmth.

Inspired by this experience, I decided to recreate Umm Ali in my own kitchen. The key was to achieve the right balance of ingredients to replicate the authentic flavor and texture. I experimented with different types of bread and pastry, various combinations of nuts and fruits, and adjusted the sweetness to suit my taste.

Recipe Evolution

Creating the perfect Umm Ali involved fine-tuning several elements. I found that using a combination of puff pastry and croissants provided the best texture, combining flakiness with a soft, absorbent interior. The mixture of nuts and dried fruits had to be generous but balanced, ensuring each bite offered a variety of flavors and textures.

The milk mixture, often flavored with a touch of vanilla or rose water, needed to be rich and creamy. I discovered that using a blend of whole milk and heavy cream gave the dessert a luxurious texture. Baking the dish until the top was golden and slightly crispy was essential to achieving the perfect contrast with the creamy interior.

Sharing the Tradition

Today, Umm Ali is a staple in my household, especially during festive occasions. It’s the dessert I make when I want to bring a touch of Middle Eastern warmth and hospitality to the table. Each serving of Umm Ali is a reminder of the rich cultural heritage and the joy of sharing food with loved ones.

Ingredients

1 sheet of puff pastry

4 cups whole milk

1 cup heavy cream

1 cup sugar

1 teaspoon vanilla extract

1 cup mixed nuts (such as almonds, pistachios, and walnuts), roughly chopped

1/2 cup raisins

1/2 cup shredded coconut

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 cup butter, melted

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Yield: Serves 8

Instructions

🍥Preparation:

1. Preheat your oven to 180°C (350°F).
2. Place the puff pastry sheet on a baking tray and bake according to the package instructions until golden and crispy.
3. Once baked, allow it to cool slightly and then break it into bite-sized pieces.
4. Prepare the Milk Mixture:In a large saucepan, heat the milk, heavy cream, and sugar over medium heat.
5. Stir until the sugar is completely dissolved.
6. Add the vanilla extract, ground cinnamon, and ground cardamom. Mix well.

🍥Assemble the Dessert:

1. In a large baking dish, layer the puff pastry pieces.
2. Sprinkle the mixed nuts, raisins, and shredded coconut over the puff pastry.
3. Pour the hot milk mixture evenly over the top.
4. Drizzle the melted butter over the mixture.
5. Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let it cool slightly before serving.

Pro Tips:

• Using Day-Old Bread: If puff pastry is unavailable, you can use day-old croissants or other types of bread for a similar texture.
• Nuts and Add-Ins: Feel free to customize the nuts and dried fruits according to your preference. Apricots, dates, or figs can add a unique twist.

Secret Tips:

• Extra Richness: For an even richer dessert, replace some of the whole milk with evaporated milk or condensed milk.
• Infusion: Infuse the milk with a cinnamon stick and cardamom pods for a deeper flavor before straining them out.

Serving Options:

Serve Umm Ali warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Health Benefits:

• Nuts: Rich in healthy fats, protein, and essential nutrients.
• Milk: A good source of calcium and vitamin D.

Variations & Customization Options:

• Chocolate Umm Ali: Add a handful of chocolate chips or a drizzle of chocolate sauce for a delightful twist.
• Rose Water Flavor: Add a few drops of rose water to the milk mixture for a fragrant and traditional Middle Eastern flavor.

Umm Ali is a delightful dessert that brings together the richness of puff pastry, the creaminess of milk, and the crunch of nuts. It’s a perfect dessert to share with family and friends, offering a taste of traditional Middle Eastern hospitality.

Happy Baking!

Sam

Rosewater and Pistachio Ghuriba Cookies

Welcome back to Sam's Baking Blog! In the spirit of Ramadan and the upcoming Eid celebrations, let's embrace the exotic flavors of the Middle East with these Rosewater and Pistachio Ghuriba Cookies. With their distinct crackled appearance and delightful blend of rosewater and pistachios, these cookies are sure to be a hit at any Iftar or Eid gathering. And their unique look makes them a fun addition to your April Fool's Day spread!

Origin Story: Ghuriba Cookies

Ghuriba cookies are a classic North African and Middle Eastern treat known for their delicate, crumbly texture and simple, yet rich flavors. The addition of rosewater and pistachios brings an aromatic and nutty twist to this traditional recipe, creating a cookie that is both exotic and comforting.

Historical Roots

Ghuriba (also spelled ghriba or ghreyba) is a type of shortbread cookie that has been enjoyed in various forms across the Middle East and North Africa for centuries. The name "ghuriba" is derived from the Arabic word for "stranger" or "peculiar," likely referring to the unique texture and appearance of the cookies.

These cookies have a long history, dating back to medieval times, and have been a staple in the culinary traditions of countries such as Morocco, Tunisia, and Egypt. They are often made with simple ingredients like flour, sugar, and fat (such as butter, ghee, or oil), and are traditionally flavored with ingredients like almonds, sesame seeds, or coconut.

Cultural Significance

Ghuriba cookies are a beloved part of many cultural celebrations and are often served during special occasions such as Eid, weddings, and family gatherings. Their simplicity and versatility make them a popular choice for everyday treats as well as festive desserts.

The addition of rosewater and pistachios to the traditional ghuriba recipe adds a luxurious twist that is reminiscent of Persian and Middle Eastern flavor profiles. Rosewater, with its delicate floral aroma, and pistachios, with their rich, buttery flavor, elevate the humble ghuriba into a more sophisticated treat.

Personal Connection

My introduction to Rosewater and Pistachio Ghuriba Cookies came during a trip to Morocco. I was exploring a bustling souk in Marrakech when I stumbled upon a small bakery selling a variety of traditional sweets. The aroma of freshly baked cookies, combined with the scent of rosewater, was irresistible. I tried a few different types of ghuriba, but the rosewater and pistachio version stood out for its unique flavor and texture.

Inspired by this experience, I decided to recreate the cookies at home. I started with a traditional ghuriba recipe and experimented with adding rosewater and finely ground pistachios to the dough. After a few attempts, I found the perfect balance of flavors and textures, resulting in a cookie that was delicate, fragrant, and utterly delicious.

Recipe Evolution

Creating the perfect Rosewater and Pistachio Ghuriba Cookies involves a few key steps. The dough should be soft and slightly sticky, which helps create the characteristic crumbly texture. Using a combination of butter and oil can enhance the richness of the cookies while maintaining their delicate texture.

The rosewater should be used sparingly to avoid overpowering the cookies, while the pistachios can be finely ground to mix into the dough and chopped for a decorative topping. Rolling the dough into small balls and gently pressing them before baking helps achieve the traditional ghuriba shape.

Sharing the Tradition

Today, Rosewater and Pistachio Ghuriba Cookies are a favorite in my household. They are the cookies I bake when I want to share a taste of North African and Middle Eastern tradition with friends and family. Each bite is a reminder of my travels and the joy of discovering new flavors and culinary traditions.

Ingredients:

2 cups almond flour

1 cup powdered sugar, plus extra for dusting

1/4 cup pistachios, finely chopped

2 egg whites

1 teaspoon rosewater

1/4 teaspoon salt

1/2 teaspoon baking powder

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Yield: 18-20 cookies

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, powdered sugar, chopped pistachios, salt, and baking powder.
3. In a separate bowl, whisk the egg whites until frothy. Stir in the rosewater.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
5. Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the cookies are lightly golden and have a crackled appearance.
7. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving.

Pro Tips:

• Be sure not to overmix the dough to maintain the characteristic crackled appearance of the cookies.
• You can substitute the pistachios with other nuts like almonds or walnuts for a different flavor profile.

Secret Tips:

For an extra touch of elegance, garnish each cookie with a whole pistachio before baking.

Serving Options:

These cookies are perfect for serving with mint tea or Arabic coffee during Ramadan and Eid celebrations.

These Rosewater and Pistachio Ghuriba Cookies are a delightful way to bring the flavors of the Middle East to your table during the holy month of Ramadan and the joyous occasion of Eid. Their unique appearance and exquisite taste are sure to make them a memorable part of your festive celebrations.

Happy Baking, 

Sam

Eid Essence Ginger Tea Biscuits AKA (Biscuit Al-Nashader)

Welcome back to Sam's Baking Blog! As we approach the end of the holy month of Ramadan, it's time to prepare for the joyous celebration of Eid. Today, we're making Ginger-Flavored Tea Biscuits, also known as Biscuit Al-Nashader. These crisp, delicately spiced biscuits are a traditional favorite in many Muslim countries during Eid celebrations. Perfect for sharing with family and friends, these biscuits are a delightful way to mark the conclusion of Ramadan and the beginning of festive Eid gatherings.

Origin Story: Ginger Tea Biscuits 

Ginger Tea Biscuits, also known as Biscuit Al-Nashader, are a traditional treat in Sudan and other parts of the Middle East, especially popular during Eid celebrations. These biscuits are characterized by their light, crunchy texture, achieved using baker's ammonia (nashader) as a leavening agent.

Historical Roots

The use of baker's ammonia in baking dates back centuries and was common in many traditional recipes before the advent of modern baking powder. This ingredient, known for creating a very light and crisp texture, is particularly suitable for biscuits like Biscuit Al-Nashader. The origins of these biscuits are rooted in Middle Eastern and North African culinary traditions, where spices and unique leavening agents were often used to create distinctive baked goods.

Cultural Significance

In Sudan and other Middle Eastern countries, Biscuit Al-Nashader is a staple during festive occasions, particularly Eid al-Fitr and Eid al-Adha. These biscuits are often prepared in large batches and shared with family and friends, symbolizing hospitality and celebration. The preparation and sharing of these biscuits are a beloved tradition, bringing families together in the kitchen.

Recipe Insights

Biscuit Al-Nashader typically includes simple ingredients such as flour, sugar, eggs, and butter, with ginger as the primary flavoring. The unique aspect of these biscuits is the use of baker's ammonia, which contributes to their signature texture. The dough is often rolled out, cut into shapes, and then baked until golden and crisp.

Adding ginger to these biscuits not only enhances their flavor but also provides a warming, aromatic quality that pairs perfectly with tea. Some variations of the recipe include additional flavorings like orange zest or vanilla, adding a unique twist to the traditional biscuits.

Personal Connection

My journey with Ginger Tea Biscuits began during an Eid celebration with friends from Sudan. The delightful aroma of ginger and the light, crispy texture of the biscuits made a lasting impression. Inspired by this experience, I set out to recreate the biscuits in my own kitchen. The key to perfecting the recipe was balancing the ginger flavor and achieving the right texture with baker's ammonia.

Sharing the Tradition

Today, Ginger Tea Biscuits are a favorite in my home, especially during festive occasions. They are the biscuits I bake when I want to share a taste of Middle Eastern tradition with my family and friends. Each batch is a celebration of cultural heritage and the joy of baking.

Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup vegetable oil

1/4 cup unsalted butter, softened

1/4 cup milk

1 tablespoon baking powder

1 teaspoon ground ginger

1/2 teaspoon ammonium bicarbonate (nashader)

Pinch of salt

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Yield: 24-30 biscuits

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
3. In a separate bowl, sift together the flour, baking powder, ground ginger, ammonium bicarbonate, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a soft dough forms.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out the biscuits and place them on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips:

• Ensure the ammonium bicarbonate is finely ground for even distribution in the dough.
• Do not overbake the biscuits to maintain their crisp texture.

Secret Tips:

For a more pronounced ginger flavor, add a tablespoon of finely grated fresh ginger to the dough.

Serving Options:

Serve these biscuits with a cup of mint tea or Arabic coffee for an authentic Middle Eastern experience.

Health Benefits:

Ginger is known for its anti-inflammatory properties and can aid in digestion.

Variations & Customization Options:

• Add a pinch of ground cardamom or cinnamon to the dough for a different flavor profile.
• Dip the cooled biscuits in melted chocolate for a sweet twist.

These Ginger-Flavored Tea Biscuits are a delightful addition to any tea or coffee break. Their crispy texture and subtle spice make them a perfect treat for any occasion. 

Enjoy baking and sharing these traditional biscuits!

Eid Mubarak!

Sam

Sam's Zalabia: The Sweet Legacy of Generations

Discover the sweet legacy of generations with Sam's Zalabia, a timeless Middle Eastern dessert that embodies the spirit of unity and generosity. As we savor these golden, crispy bites, we honor a tradition that dates back centuries. Zalabia, also known as Luqaimat, emerged as a symbol of sharing and caring during Ramadan. Today, it remains a beloved treat, cherished for its sweetness and the love it represents.

Origin Story: Zalabia

Zalabia, also known as loukoumades or zulbia, is a traditional sweet treat enjoyed across various cultures, particularly in the Middle East, North Africa, and parts of South Asia. These deep-fried dough balls, soaked in syrup or honey, hold a special place in culinary history and are often associated with festive occasions and celebrations.

Historical Roots

The history of zalabia dates back to ancient times. It is believed that zalabia has its origins in the Middle East, with references found in early Arabic cookbooks from the Abbasid Caliphate period (8th-13th centuries). The dish spread across the Mediterranean and beyond, influenced by various cultures along the way.

In medieval Arab cookbooks, zalabia was described as a dessert made from a simple batter of flour, water, and yeast, fried until golden and then soaked in syrup. This method of preparation has remained relatively unchanged over centuries, highlighting the timeless appeal of this sweet treat.

Cultural Significance

Zalabia is deeply rooted in the culinary traditions of many countries, including Egypt, Lebanon, Syria, Iran, and Turkey. In each region, it goes by different names and may have slight variations in preparation, but the essence remains the same. In Egypt, for example, zalabia is often enjoyed during Ramadan, where it is served to break the fast. It symbolizes hospitality and is a staple at festive gatherings.

In Greece, a similar dish known as loukoumades is enjoyed, particularly during special occasions and religious festivals. These small, round doughnuts are typically drizzled with honey and sprinkled with cinnamon or sesame seeds.

In Iran, zulbia is a popular sweet during the Persian New Year (Nowruz) and Ramadan. It is often paired with another sweet called bamieh and is loved for its crispy texture and sweet syrupy coating.

Personal Connection

My fascination with zalabia began during a family trip to Egypt, where I first tasted these golden, syrup-soaked delights at a bustling street market in Cairo. The vendor, a skilled and friendly man, shared stories of how zalabia had been a part of his family's tradition for generations. Inspired by this experience, I decided to recreate zalabia in my kitchen, hoping to capture the essence of this beloved treat.

Recipe Evolution

Creating the perfect zalabia involves a few key steps. The batter must be mixed to the right consistency, neither too thick nor too thin, to ensure the dough puffs up nicely when fried. Yeast is used to leaven the batter, giving the zalabia their light and airy texture.

Once the dough has risen, it is carefully dropped into hot oil using a spoon or piping bag, forming small, round balls. The zalabia are fried until golden brown and then immediately soaked in a sugar syrup flavored with rose water, orange blossom water, or honey. This soaking process allows the sweet syrup to permeate the dough, creating a deliciously moist and sweet treat.

For an added touch, zalabia can be sprinkled with powdered sugar, cinnamon, or sesame seeds before serving. They are best enjoyed fresh and warm, though they can also be served at room temperature.

Sharing the Tradition

Today, zalabia is a favorite treat in my household, especially during holidays and family gatherings. They are the sweets I make when I want to share a piece of culinary history and tradition with friends and family. Each bite is a reminder of the rich cultural heritage and the joy of sharing food that has been cherished for generations.

Ingredients:

✅For the Batter:

2 cups all-purpose flour

1 teaspoon active dry yeast

1/2 teaspoon sugar

1 1/2 cups warm water

✅For the Sugar Syrup:

1 cup sugar

1/2 cup water

1/2 teaspoon lemon juice

1/2 teaspoon rose or orange blossom water (optional)

✅For Frying:

Vegetable oil for deep frying

Preparation Time: 20 minutes (plus resting time)

Cooking Time: 20 minutes

Yield: This recipe yields a delightful batch of Zalabia, perfect for sharing.

Instructions:

🍥The Batter:

1. In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the frothy yeast mixture with all-purpose flour. Mix until you have a smooth batter. Cover the bowl and let it rest for 1-2 hours, allowing the batter to rise and become airy.

🍥The Sugar Syrup:

1. In a saucepan, combine sugar, water, and lemon juice. Bring it to a boil, then reduce the heat and simmer for about 10 minutes until it thickens slightly.
2. Remove from heat and add rose or orange blossom water (if using). Set the syrup aside to cool.

🍥Frying the Zalabia:

1. In a deep frying pan, heat vegetable oil to 350°F (175°C).
2. Using a spoon or your hand, drop small portions of the batter into the hot oil. Fry until they turn golden brown and crispy, about 2-3 minutes per side. You can shape them into small balls or irregular shapes, as is traditional.
3. Remove the fried zalabia with a slotted spoon and drain on paper towels to remove excess oil.

🍥Serving:

1. While still warm, dip the fried zalabia into the cooled sugar syrup. Ensure they are fully coated.
2. Serve immediately, garnished with chopped nuts (like pistachios or almonds) if desired.

Pro Tips

1. Fry to Perfection: Maintain the oil at the right temperature for crispy zalabia. Too hot, and they may burn; too cool, and they won't puff up.
2. Customize Your Syrup: Adjust the thickness and flavor of the sugar syrup to your preference. Some enjoy it thicker, while others prefer a hint of rose or orange blossom water.

Secret Tips

1. Generous Shapes: Embrace the irregular shapes of zalabia, for they hold the essence of tradition and the warmth of sharing.

As you savor Sam's Zalabia, you become part of a beautiful tradition that transcends time. It's a sweet reminder of the importance of generosity, kindness, and unity—values that shine brightly during Ramadan and beyond. Let the golden bites melt in your mouth, and may their sweetness fill your heart with warmth and joy.

Happy Baking!

Sam