Shorabet Adas. And it's so packed full of nutrients. And this is how you make it.
Serve with lemon wedges. Makes 4 small servings. If you like your soup a little more soup-y feel free to add water or stock until you have the desired consistency. You can also use an immersion blender if you like for a smooth soup or leave it textured and chunky. Happy Ramadan!
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A Ramadan special.
Thanks to withaspin for sending me these festive cookie cutters. To get yours and celebrate the month of Ramadan or Eid festivities, click here.
You want to make some delicious chocolate-orange cookies? Here's what you will need:
Bake for 10-12 minutes, let cool for a couple minutes on the baking sheet then transfer to cooling racks and allow to cool completely. HAPPY RAMADAN!
**Batter will be thick.
2 1/2 cups flour 1 Tbsp baking powder Pinch of salt 1 cup sugar 2-3 Tbsp powdered Anise (yansoon) 3 tsp vanilla 3 large eggs or 4 medium eggs 1/3 cup vegetable oil 1/2 cup slivered almonds *extra oil to oil baking sheet Mix the eggs, sugar, and vanilla. Beat them well. Add oil and anise/yansoon. Mix well. Mix all dry ingredients and sift them over the wet ingredients. Your batter should look like mine in the video. ** SEE BELOW FOR TIPS IF YOUR HAVING BATTER ISSUES** Grease your baking sheet with some oil and spread the batter evenly in your tray. Sprinkle slivered almonds on top. Heat your oven to 350F and bake for 20 minutes. Then, take out your baking sheet and let it cool slightly before slicing it. Cut the 'sheet cake' you've made into bars as shown in the video and place each bar on its side. Bake for 10 minutes. Flip each bar to the other side and bake for another 5-7 minutes, or until crispy. You can flip them back and broil the tops for a 3 minutes to get a golden color, if you wish. Enjoy with coffee or tea! ** The batter should be thick and hard to spread. If it spreads easily (like a cake batter) you need more flour. If It's too thick and not spreadable, it is the ideal texture. Grease your baking sheet with a couple teaspoons of vegetable oil and rub the oil on the palm of your hands. Separate your batter into two or three parts and shape into logs on your baking sheet, as if you were making regular biscotti logs. Do not make them too high, 1 to 1.5 inches is good because they will rise slightly. Also make each log the same width and height so they cook evenly. Sprinkle almonds on top and continue the recipe above.
You will need:
1 1/2 cup Water 1 cup Sugar 1 tsp Orange Blossom Water 1 dash Mastic Powder 1 lb Fresh Mozzarella 3/4 cup Fine Semolina (see note below) Ricotta for the filling Finely Chopped Pistachio for garnish and crunchy, nutty flavor Instructions are in the video. Here's a quick run down of how to make it: Boil the water and sugar. Add orange blossom and mastic. Melt fresh mozzarella and mix vigorously in one direction while adding the semolina. Keep mixing until it becomes a cohesive mixture. NOTE: you might need an extra 2 TBSP of semolina to make it look like mine. Do not go over the extra 2 TBSP. Pour half the mixture on a parchment. Place another parchment on top and roll out thinly. Spread a thin layer of ricotta and sprinkle some fine pistachio. Repeat with the other half of the cheese mixture. |
MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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