Hi all,
I am stuck for an authentic pudding for Saturday night, I am cooking for main course Chicken Tagine with Honey, apricots and Almonds serviced with roasted veg cous cous and chickpeas..
So any ideas will be welcome :)
any room at the table? Sound sdelicious!
I'd think along the lines of figs, dates, almonds etc. Also maybe Baklava - quite simple with filo pastry, lots of honey and nuts etc. Claudia Roden does lots of N African/Middle eastern cookery, if that helps. I don't have a specific suggestion that is tried and tested tho
I will have a look up of Claudia Roden, thank you for that :) and let you know what I come up with unless someone comes back to me first... ;D
Having been to Morocco I can honestly say that they do not have a lot of things as a sweet. Unlike us they find a meal to be savory. Just the one dish to share.
They start off with fresh bread, dips and olives, nibbles left out to fill you whilst you wait so starters are fairly easy. Baguettes and dips with olives.
When we were there the sweet dishes were always from the bakery and were very French. France used to 'Own' the country and as a result French cooking has a very strong influence.
The people do have a sweet tooth, as indeed we all do but there is nothing typically Moroccan as a pudding since they simply don't do puddings.
Of course you could always blag a pudding with some sort of fig, almond or date dish with honey or some such.
Call it Marakesh desert
http://allrecipes.com/Recipe/baklava/Detail.aspx
Hi, I have several Moroccan desserts in my Middle East collection. Many of the geographical area share the same recipes under different name.
Can you give me some idea of what you are looking for and does it have to be exactly Moroccan
I have many recipes for Baklava which I make regularly, it is easy to make , vrey nice and keeps for quite along time so you can make it well in advance.It comes from all regions,
Gioush is Moroccan,sesame honey fritters.
Ghoriba mughrabi is Moroccan, Semolins pastry balls
Several versions of bread pudding from the Middle East generally
If any of the above catch your fancy let me know and I will post the recipe.
XX Jeannine
Ah good old eurovision. Everyone starts buying lederhosen & looking for weird recipes ;D
Had a quick look through the north african section of my Mediterranean cookbook & can add the following into the mix;
Sweet couscouc - lots of nuts, apricots & dates
Om ali - nut & filo pudding (looks similar to baklava but possibly without the tooth rotting syrupyness)
Almond filo snake
fried honey cakes
date candies.
Can post quantities etc later if anything takes your fancy.
Quote from: Jeannine on May 12, 2011, 07:43:37
I have many recipes for Baklava which I make regularly, it is easy to make , vrey nice and keeps for quite along time so you can make it well in advance.It comes from all regions,
If any of the above catch your fancy let me know and I will post the recipe.
XX Jeannine
Hi Jeannine,
I love Baklava, is it very time consuming? and I would love a recipe for that, sadly I am sure that they wouldn't last that long with the gannits that are coming round ;D
and Mrs G,
have you the recipe for date candies please.
Thank you everyone this is great.
:-*
Traditionally Morrocans finish a meal with fruits but have sweet pastries on hand if needed. There are some recipes here:- http://www.food.com/recipes/moroccan-desserts
Quote from: Obbelix on May 12, 2011, 14:31:35
Traditionally Morrocans finish a meal with fruits but have sweet pastries on hand if needed. There are some recipes here:- http://www.food.com/recipes/moroccan-desserts
you are a genius, going to do the cinnamon orange slices and almond halfmoon cookies.... thank you. ;D
Good decision. Oranges and almonds are a classic combination in Spanish cuisine which was influenced by the Moors. See this cake recipe which I often do as a gluten free dessert for people with intolerances -
Orange and Almond cake:-
2 large untreated or organic oranges
200g golden caster sugar
200g ground almonds
1 tbs baking powder
6 eggs
½ lemon, juice only
Put the oranges in a small pan and cover with cold water. Bring to boil and simmer for 2 hours. Leave to cool.
Preheat the oven to 200°C. Prepare a 9"/23cm round cake tin
Cut the oranges into chunks and remove any pips then put them (skins, flesh and juice) into a food processor and blitz them along with all the other ingredients.
Pour the batter into the cake tin and cook for about 45 minutes till done.
It can be left to cool in the tin and then served cold as a cake or served warm as a dessert with some fresh raspberries and Greek style yoghurt or crème fraîche.
can 2nd that recipe! It's a treat :)
Caramelised oranges are also good - I use a Nigella recipe, but there are recipes to read online from the likes of the BBC.
That sounds lush, definitely will that a try at some point or may go all out ;D ;D
1066 will look up the Nigella recipe as I make a lot of her cakes....mmm getting hungry now and it's only Thursday...
This thread reminds me that I have a jar of preserved lemons in the cupboard that a friend made and gave me, and need using! So need to get a good veggie tagine recipe together :)
Anyway, off to Thailand (so to speak) as Masaman curry is on the menu tomight :D
Quote from: 1066 on May 12, 2011, 17:00:54
This thread reminds me that I have a jar of preserved lemons in the cupboard that a friend made and gave me, and need using! So need to get a good veggie tagine recipe together :)
Anyway, off to Thailand (so to speak) as Masaman curry is on the menu tomight :D
Firstly soooo jealous as Masaman curry is my absolute all time favourite curry.... :P
anyway here is a link for your preserved lemons:
http://www.congocookbook.com/chicken_recipes/tagine_of_chicken_preserved_lemon_and_olives.html
enjoy :)
thanks fo rthe link :)
I'm now blumin starvin!!!
Do you still need the baklava recipe?
XX Jeannine
Quote from: Jeannine on May 12, 2011, 20:55:44
Do you still need the baklava recipe?
XX Jeannine
Yes please if you have got it that would be great, the OH wants to make it as he feels that I have taken over the dinner and he feels left out - chef's! they can be so competative. ;D
Oh crumbs sorry. Meant to check yesterday whether you wanted any & what with one thing and another I never made it back to the 'puter.
Don't know whether it's too late, but anyway;
150g walnut halves
2 tblsp sesame seeds
100g ghee
600g dates.
Preheat oven to gas 4
Bake walnuts until lightly toasted then chop coarsely. Bake sesame seeds until golden. Melt the ghee in a large saucepan then cook the dates, covered on a low heat, for about 10 minutes until soft. Spread half on a lined 7inch square slice tin, using the back of a spoon dipped in cold water. Scatter the walnuts on top, pressing lightly into the dates. Spread the remaining date mixture over the walnuts. Smooth with wet fingers & press down firmly. Sprinkle with the sesame seeds & press them lightly into the date mix. When cool, cut into small diamonds. Serve at the end of a meal.
You're more dedicated than us. I've just got some crisps & cake out of the freezer for tomorrow. ;D
OMG Mrs G, that sounds amazing, can feel my sugar levels rising just reading it :) will definitely have to do another dance class next week to compensate my glutoney this weekend...Thank you and hope you have a good one, bet the cake is a good one tooo. ;D
Quote from: Gadget on May 13, 2011, 16:38:19bet the cake is a good one tooo.
James Martin's carrot cake. Yum yum yum ;D
Baklava.. my own recipe.
Tips
Use frozen filo pastry. (I do have a recipe for the purist who wants to make their own but it is very difficult to make and I no longer bother)
Buy rosewater and orange water not essence , you will find it in supermarkets, I did in the UK.You can use all rosewater, all orange water or as I do a blend of both
Should use unsalted butter but usually I don`t bother and it is just fine., skim off any froth after melting.
Chop the walnuts very very fine.
Lemon juice can be fresh or Real Lemon bottled.
Keep your filo patry covered with a damp cloth as you are working as it dries out in minutes.
Use the same size pan as the size of the pastry sheets, if you can`t do this then cut the sheets to fit with scissors and now and again use the offcuts to make another layer.
My recipe is measured in cups.. if you don`t have a proper 8 fluid ounce or 250 ml baking cup use anything that will just hold that amount of fluid .
Make your syrup first.
Syrup ingredients.
1 and half cups white sugar
1 and half cups of water
1 cup honey
1 tablespoon (15ml) orangewater
1 tabblespoon (15 ml) rose water
1 tablespoon lemon jiuce
Blend all except the rose and orange water in a pan, bring to a soft simmer for about 10 minutes. Add the rose and orange water. Set aside.
1lb packet of frozen filo pastry.
Half a pound of butter..do not use marg!!
2 cups of chopped walnuts
1 cup of soft brown sugar.
Grease your baking tin well with butter.
Lay 2 sheets of filo flat on bottom of tin.They need to fit the tin well with no gaps and no bunching up. cut them if need be.
Paint the sheets with melted butter.
Add two more sheets, paint them,repeat till, you have 6 sheets in tin
DO NOT PRESS DOWN AS YOU DO IT.
Spread some of the nut mixture over .
Repeat the layering and buttering for another 4 sheets,
Add a nut layer.
Keep going till all the pastry is used up ending up with just pastry for the top layer (no nuts)
You may find you need to melt a bit more butter as it takes a bit of practice to get the amounts just right.
Paint the final top layer with butter, make very sure every bit of patry is buttered.
Using a very sharp knife, I use a scalpel, cut through all layers to make diamond shapes.. dont be too fussy for the first try, squares taste just as good
Bake in a350f oven for 30 minutes,lower the temp to 300f for a further hour or until the pastry top is golden.
Remove from oven, allow to cool a little it needs to be warm.
pour the cooled syrup all over the pastry.. you will think there is too much, there is not, it will soak in.
Wait till completely cold, then using a sharp knife cut through the original knife cuts to seperate.
I use paper cup cases to put each piece in as it is very sticky.
Trust me, it is not as picky as it seems, the hardest part is cutting the unbaked pastry, you may not be able to cut right through to the bottom, dont worry it comes OK after you cut it again but make sure you cut through the first few layers the first time.
I would like to say has zero calories but....................
Variation for fillings, the pastry part remains the same.
Almond instead of walnuts or a mixture.. add a touch of cinnamon, abou eighth of a teaspoon.
You can make a filling with coconut and vanilla essence.
You can use fruit instead of nuts but it does come very different.
There is a semolina filling but I would have toi give you a recipe for that
You can change the flavours of the syrup to anything you like
Baklava is different things to different people. Mine leans towards a Lebanese one.
You can change many things except, it does need filo pastry, a syrup and lots of butter.
Enjoy !!
XX Jeannine
I've just copied and saved this recipe for later. I've never got round to making it before, so thanks for posting Jeannine, nice clear instructions :)
Jeannine, these were a triumph, I printed off the recipe left it on the side, went up to the Allotment for about 3 hours and when I got home they had been made, I don't know who look prouder OH or the cat as she deposited a live mouse in my bag ??? anyway they were a great success as were the date candies and the oranges with cinnamon.
So thank you all for your recipes and making my evening a great success.
xx
Yaay a success! (well apart from the mouse that is ::) )
Quote from: Gadget on May 16, 2011, 09:40:42
So thank you all for your recipes and making my evening a great success.
Call it a fair swop for the rhubarb & ginger cake recipe!!