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Ramadan Delights
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Essentially a time for an individual to evaluate and purify all aspects of their own life, Ramadan is more than this, encompassing and embracing the community at large. Whether it is by yourself, with family, friends or in a community gathering that you celebrate the breaking of fast, or the entertainment throughout the evenings, Ramadan envelopes your life.

An important part of Ramadan eating, are dates. Rich in Middle Eastern history, they are an excellent source of fiber, sugar, magnesium and potassium. High in carbohydrates, dates also aid the body in maintaining health during fasting periods.

I have featured predominantly sweet morsels, used to break the fast and restore the sugar levels after a long day’s fasting. Ramadan Kareem


My Jawad List

You can find ingredients at Jawad supermarkets at The Jawad Dome, Barbar or The Centre, Nwaidrat.

  • Katayef pastry
  • Dates
  • Gyma pine nuts
  • Gyma walnuts
  • Orange blossom water
  • Al Akhdar rose water
  • Al Safi or Danone Laban
  • Hollandia instant yeast
  • Lemons

    Date Cookies
    -200g pitted dates
    -Boiling water
    -180 g butter
    -¾ cup brown sugar
    -1 teaspoon vanilla
    -1 egg yolk
    -2 cups plain flour
    -1½ teaspoons bicarbonate of soda
    -Raw sugar

    • Preheat oven to 180°C. Put dates in a bowl, just cover with boiling water and stand for ten minutes. Drain the dates and mash with a fork until they resemble a smooth paste.

    • In a bowl of an electric mixer cream the butter, brown sugar and vanilla. Add the egg yolk, cooled date paste, sifted flour and bicarbonate soda. Mix until just combined.

    • Roll tablespoonfuls into balls, add in the raw sugar, then place on parchment lined baking trays. Flatten slightly with the palm of your hand.

    • Bake for 12-15 minutes and cool on the tray before serving.


    Katayef
    -2 packets katayef pastry (or 12 pieces bagrier)
    -3 cups ground roasted walnuts
    -½ cup ground pine nuts
    -¼ cup fi nely ground pistachio nuts
    -1 cup (210g) sugar
    -1 tablespoon rose water
    -2 tablespoons orange blossom water
    -Oil for frying
    -Syrup (see Asileyah recipe)

    • In a bowl mix the ground roasted walnuts, with the ground pine nuts, pistachios and sugar. Thoroughly combine the mixture with the rose and orange blossom water, keeping it a little damp so the mix clumps together when squeezed inside a fi st. (If not, add a little more orange blossom water).

    • Take a katayef pastry in one hand and place a tablespoon of the fi lling inside the centre of the pastry.
    Close the katayef by pinching the edges of the pastry together so that you are left with a crescent shaped katayef. Fill the remaining katayef and use all the fi lling.

    • Heat the oil to 175°C and fry each katayef gently until golden brown. Remove and drain on paper towel before carefully soaking in the syrup. Remove once soaked and drain excess syrup by sitting the katayef in a strainer.

    • To serve, dust with ground pistachio nuts.

    Asileyah
    -500mls laban
    -460g plain fl our
    -1 teaspoon baking powder
    -12g dry instant yeast
    -5g salt
    -25mls sunfl ower oil
    -30g granulated sugar
    -Oil for frying
    -Syrup
    -2 kilos granulated sugar
    -600mls water
    -2 lemons juiced
    -60mls rosewater
    -4-5 fi laments of saffron

    • Make syrup 24 hours before the Asileyah. Place all the ingredients into a large pot and bring slowly to the boil.
    Immediately remove from the heat and allow to cool.

    • Make the dough two hours before frying. Place the laban, sugar, oil and yeast into a bowl and stir. Add the fl our, baking powder and salt and with a spoon, or even your clean hands, mix together to a fi rm dough. Let it sit for two hours. In a frying pan place 1cm of oil. Heat it to 175°C. Using a teaspoon, scoop small amounts and deposit them into the shallow frying pan of oil.

    • Flip the balls and cook the other side; they should only be lightly golden brown. In a second deeper pot fi lled with 10-15 cm of oil, place the once fried pieces and deep fry until crusty and golden in colour. Remove the balls, drain on paper towel and while still warm place into the sugar syrup and stir to coat them.

    • Soak for 15 minutes, then remove, drain in a strainer and serve.

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